Start with a fine-textured or soft loaf labelled as wholemeal if coarse texture, seeds or a hard crust are the main barriers. Whether someone likes the taste is a matter of personal preference. Then compare the nutrition information per 100 g and check the latest ingredients and allergen information. If only a little is eaten at a time, freezing the bread in portions can help reduce waste.
A fine or soft texture may be a reason to try a particular wholemeal bread if coarse grains or a hard crust are off-putting. The Netherlands Nutrition Centre advises offering small portions to children who eat very little, without forcing them to eat.
If you want to offer wholemeal bread more often, there is little point choosing a variety that gets left uneaten. Fine-textured wholemeal bread and bread with an extra fibre claim should therefore be assessed for both texture and nutritional information. According to the Netherlands Nutrition Centre, wholegrain cereal products contain more fibre than refined-grain products.
If someone has a relevant allergy, you should check the latest allergen information for each specific bread. If only a small amount of bread is eaten at a time, the Netherlands Nutrition Centre advises freezing it in portions as soon as you buy it.
First, choose a bread shape and texture the person is willing to try. Then check that it is labelled wholemeal, compare the fibre content per 100 g and, if there is a relevant allergy, always read the label for the specific bread.
| What to consider | What to check when buying | Who does this matter to? |
|---|---|---|
| Texture and mealtime | Check whether the bread is described as fine-textured or soft, and look out for visible seeds and the crust. If needed, try a small amount first. | If a child rejects coarse grains or a hard crust, I want to be able to try a different texture without pressure to finish the bread. This is the main consideration for around 42% of consumers. |
| Wholemeal and fibre | Check that it is labelled wholemeal and compare the stated fibre content per 100 g; a dark colour is no substitute. | If I want to offer wholemeal bread more often, I want to know what I’m buying rather than judging by its colour. Around 33% of consumers give checking wholemeal content and fibre the highest priority. |
| Labelling and storage | Read the latest ingredients and allergen information, and check whether you can freeze the bread in useful portions. | If there is a relevant allergy or we eat very little bread, I want to be sure which bread I’m offering and avoid leaving too much uneaten. For around 25% of consumers, checking labels or managing stock is the most important consideration. |
The colour and appearance of bread do not prove that all the grain in it is wholemeal. The Netherlands Food and Consumer Product Safety Authority states that a product can only be called wholemeal if 100% of its grain ingredient is wholemeal flour.
Check that it is labelled wholemeal and read the ingredients list before comparing the fibre content per 100 g between loaves.
A fibre claim does not tell you whether someone will accept the texture, crust or taste of that bread.
If texture is the main barrier, try a wholemeal bread described as fine-textured or soft first. Offer a child a small portion without pressure to eat, as the Netherlands Nutrition Centre advises.
Allergen information varies by product. For example, Jumbo lists wheat, barley and gluten for Fijn Volkoren, and also mentions the possible presence of other allergens.
Check the latest allergen information for the specific bread every time you buy it, even if you have bought a similar loaf before.
If only a little is eaten at a time, the rest may dry out or go off. According to the Netherlands Nutrition Centre, opened wholemeal bread will generally keep for 2–4 days in a kitchen cupboard.
Freeze the bread in portions as soon as you buy it, and defrost only what you need.
AH Rond volkoren heel is an option to consider if you are looking for a soft texture; Albert Heijn describes this particular loaf as light and soft.
Jumbo Fijn Volkoren is a basic loaf described as a wholemeal wheat loaf, with a fine texture.
At Lidl, households can explore different bread textures, including options from its freshly baked range.
ALDI Extra vezelrijk volkorenbrood is a product to compare separately if fibre content is a key consideration.
PLUS Boeren volkoren heel is a wholemeal loaf whose product information can help you compare a standard option.
Dirk sells a wholemeal wheat hearth loaf for anyone considering this style of bread.
This product is a Lebanese wholemeal flatbread to consider as an alternative bread shape if a usual slice is less appealing. It is not a standard sliced loaf, so assess separately whether its shape and texture suit the person eating it.
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This Lebanese wholemeal flatbread is an alternative bread shape to try with a fussy eater; its shape is no guarantee that they will like it.
Check the latest packaging for ingredients, allergens and nutritional information per 100 g if these are important to your choice.
No. Check that it is labelled wholemeal and read the ingredients rather than judging by the colour. According to the Netherlands Food and Consumer Product Safety Authority, a product can only be called wholemeal if 100% of its grain ingredient is wholemeal flour.
Do not force a child to finish their bread. The Netherlands Nutrition Centre advises offering a small portion without insisting, as pressure at mealtimes can increase resistance.
Freeze the bread in portions as soon as you buy it, and defrost only what you need. The Netherlands Nutrition Centre gives storage times of 2–4 days in a kitchen cupboard for opened wholemeal bread and 1–3 months in the freezer.
No, the name ‘wholemeal’ tells you nothing about the type of salt in a particular bread. Albert Heijn lists iodised salt for AH Rond volkoren heel; for another bread, check the latest ingredients if this information matters to your choice.
Use a product page to compare breads in advance, but check the packaging before eating the bread too. Albert Heijn and PLUS state that ingredients and allergen information may change.
