Choose a bread labelled wholemeal, with a slice thickness, crust and ingredients that suit the person eating it. Medium-sliced bread is only a sensible choice if that thickness is accepted at home. If a coarse texture is a sticking point, you could also try finely or extra-finely milled wholemeal bread. Check the ingredients and allergens for each bread individually.
If crusts, visible seeds, coarse grains or thick slices are off-putting, texture matters just as much as the type of bread. Fine wholemeal bread is another option to consider instead of bread with seeds or a pronounced crust.
For a regular breakfast or lunch, the size of the loaf, manageable portions and storage instructions also matter. A smaller quantity can be practical if you’re not yet sure whether the person eating it will like the bread.
If you need to avoid specific allergens, you can’t rely on the colour or type of bread alone. Check the information for the exact product; ask for allergen information before buying unwrapped bread.
Start with a slice thickness and texture the person eating it will accept. Then compare the wholemeal label, ingredients and loaf size to find one that suits your meals at home.
| What to consider | What to check before buying | Who should pay particular attention? |
|---|---|---|
| Slice thickness and texture | Check the actual slice thickness and look at the crust, seeds and visible grains. The word ‘fine’ on its own tells you nothing about slice thickness. | If a thick slice or coarse texture makes eating difficult, I want to know what the bread actually looks like before I bring it home. Texture is the biggest factor for around 42% of consumers. |
| Ingredients and allergens | Check the wholemeal description, ingredients and allergens for the exact bread. Compare fibre and salt only on the same basis, such as per 100 g. | If certain ingredients or allergens matter to my household, I need to be able to check them before buying. Around 33% of consumers put this check first. |
| Loaf size and storage | Choose a suitable quantity and follow the storage or freezing instructions for the specific product. | For regular bread-based meals, I don’t want to buy more than we’re likely to use. Getting the quantity right is the main concern for around 25% of consumers. |
Slice thickness, crust and crumb texture are different properties. A medium-sliced loaf can still have visible grains or a firm crust.
Look at the bread itself and, if you’re unsure, try a small quantity first. Even ‘fine’ or ‘kids’ on the packaging doesn’t guarantee that a fussy eater will accept the bread.
A dark colour or a sourdough name doesn’t, on its own, confirm that a bread is wholemeal.
Check the product name and ingredients list before comparing the nutritional information and texture of different breads.
Ingredients vary from one bread to another. For example, Jumbo lists wheat, barley and gluten for its Fijn Volkoren bread, and information about other allergens that may be present can also be relevant.
Read the label for the exact product before buying. For unwrapped bread, ask what allergen information is available.
According to the Netherlands Bakery Centre, using iodine-enriched baker’s salt is not a legal requirement in the Netherlands. Dutch food regulations allow iodine to be added through baker’s salt, subject to certain conditions.
When checking what a bread contains, use the product-specific ingredients information rather than making assumptions about all Dutch bread.
An example to consider if the person eating it also accepts bread with a pronounced crust and texture.
Jumbo Fijn Volkoren is a specific example to consider if you’re looking for a fine-textured wholemeal option.
Lidl describes a kids’ wholemeal bread for anyone looking to try a more finely milled texture.
At PLUS, you can look at options such as whole and half round loaves of fine wholemeal bread.
Dirk’s range includes different wholemeal styles and loaf sizes to consider individually.
Check the product name and ingredients list; colour alone doesn’t confirm that a bread is wholemeal. For pre-packed bread, also compare the nutritional information and allergens for the exact product.
No. Don’t assume that every Dutch loaf is made with it. The Dutch food regulations, which according to Overheid.nl have been in force since 14 November 2014, allow iodine to be added through baker’s salt up to a maximum level. The Netherlands Bakery Centre says its use is not a legal requirement. Check the ingredients for the specific bread.
Yes. If specific allergens matter to your household, check every loaf individually. The Netherlands Food and Consumer Product Safety Authority explains the mandatory allergen labelling on packaging. For each product, check which types of grain are listed and whether there is any information about other allergens that may be present.
If possible, start with a smaller quantity or half a loaf and offer a small portion first. Follow the storage or freezing instructions for the bread you buy rather than relying on one storage recommendation for all wholemeal breads.
