If the texture of standard wholemeal bread puts your group off, look for finely milled wholemeal bread and check that it is actually labelled as wholemeal. If choosing wholemeal matters more than having a familiar, soft bite, standard wholemeal bread may be the better option. Match the quantity to the length of your stay, and check the allergens, fibre content and use of baker’s salt on each pack.
If not everyone enjoys standard wholemeal bread, a finer texture could be an option. For example, Lidl describes a bread made with extra-finely milled wholemeal flour. Whether your group likes the taste is a matter of personal preference.
If you want to make a considered choice between white and wholemeal bread at breakfast or lunch, compare the fibre content per 100 g. The Netherlands Nutrition Centre says wholemeal bread contains more fibre than white bread.
For a short stay, half a loaf may be a better fit for the number of breakfasts and lunches you’ll have. If there’s a freezer, you can store a larger loaf in portions; the Netherlands Nutrition Centre provides guidance on storage.
When choosing bread for breakfast or lunch in a holiday home, start with what matters most to your group: taste, fibre, quantity or information on the label.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Taste and texture | Look for finely milled wholemeal bread and check the legal product description. A fine texture doesn’t guarantee that everyone will enjoy the taste. | If standard wholemeal bread feels too coarse for fussy eaters, you may want to serve a more approachable option. For around 40% of consumers, this is the priority. |
| Wholemeal and fibre | Read the legal description and compare the fibre content per 100 g on the packs. | If you mainly want to make a clear wholemeal choice, a dark colour or appealing bread name alone won’t tell you enough. For around 30% of consumers, wholemeal and fibre are the main concern. |
| Quantity and storage | Check whether half a loaf will be enough, or look at the storage instructions and whether there’s a freezer. | If you’re a small group staying for a short time, you’ll want to avoid having bread left over at the end. Around 20% of consumers therefore prioritise a suitable quantity. |
| Allergens and baker’s salt | Check the allergen information and see whether baker’s salt has been used. | If allergens or the contribution bread makes to your iodine intake matter to your choice, the label on the exact product will give you the answer. For around 10% of consumers, checking the label is the main priority. |
The colour or name alone doesn’t tell you whether a loaf is sold as wholemeal. You could end up with something different from what you expected based on the name.
Check the legal description and compare the fibre content per 100 g.
If you’re staying for a short time, you may have bread left over before you’ve had a chance to eat it.
Choose half a loaf if that’s enough, or freeze a larger loaf in portions while there’s still time, if your holiday home has a freezer.
According to the Netherlands Nutrition Centre, baker’s salt doesn’t have to be used in bread. As a result, the amount of iodine can vary from loaf to loaf.
If this matters to your choice, check the label to see whether baker’s salt has been used.
Even finely milled wholemeal bread may contain ingredients that matter if you have an allergy or coeliac disease.
Read the allergen information on the current packaging for the exact loaf.
Albert Heijn lists a range of wholemeal breads online, including half loaves.
Jumbo lists finely milled wholemeal bread and a half-loaf option, among other varieties.
Lidl describes a bread made with extra-finely milled wholemeal flour and says its packaged breads display a fibre meter.
ALDI lists finely milled wholemeal bread and half loaves in its fresh-baked range.
PLUS lists finely milled and half-loaf wholemeal options. The product page for PLUS Rond fijn volkoren heel also includes ingredients and allergen information.
Dirk lists wholemeal breads online alongside other types, including white bread.
These options include a wholemeal flatbread and two pack sizes of a round loaf. Consider whether flatbread would suit your breakfasts or lunches, and whether you can use an oven for the round loaves.
Image unavailable
An option for breakfast or lunch if your group would prefer flatbread to a standard sliced loaf. When buying, check the allergens and whether baker’s salt has been used on the packaging.
Image unavailable
For a group looking for a round loaf, with an oven available in the holiday home. This bread needs to be defrosted and baked off; follow the instructions on the packaging. Only compare fibre content if the basis of measurement is clear on the label.
Image unavailable
This two-loaf pack is only suitable if you can use or store the quantity during your stay. The loaves need to be defrosted and baked off; check the baking instructions and make sure an oven is available.
No. A dark colour or the name ‘multigrain’ doesn’t confirm that a loaf is wholemeal. Check the legal description and ingredients on the packaging.
The Netherlands Nutrition Centre says wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer. If you won’t use all the bread within a few days and there’s a freezer, you can freeze it in portions.
No. According to the Netherlands Nutrition Centre, baker’s salt doesn’t have to be used. Check the label of the bread you’re buying or ask your baker.
No. A fine texture doesn’t tell you whether the bread contains gluten. If you have an allergy or coeliac disease, always read the allergen information on the exact pack.
