When choosing wholemeal bread for your weekly shop, check the product name, ingredients and actual slice thickness rather than relying on the colour of the bread or an online search term. If you won’t finish an opened loaf within a few days, freeze portions after buying it: the Voedingscentrum recommends keeping opened wholemeal bread in a kitchen cupboard for 2–4 days.
You buy enough bread for several days at a time and want to decide which part to use straight away and which part to freeze. The Voedingscentrum’s storage guidance for opened wholemeal bread makes this plan more important than slice thickness alone.
You want to be sure you’re buying wholemeal bread, so you compare the product name, ingredients, nutritional information and allergens of specific loaves.
You want slices that suit how you spread, eat or take your bread with you. If you prefer medium-sliced bread, check the packaging or the loaf itself: terms on an online product page don’t always confirm the slice thickness.
First, work out how much bread you’ll eat and freeze over the next few days. Then compare the product name and label, and check when you buy it that the slices are the thickness you want.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Keeping bread for the week | Work out how much you’ll eat straight away and whether you can freeze the rest in portions. The Voedingscentrum recommends keeping opened wholemeal bread in a kitchen cupboard for 2–4 days and in the freezer for 1–3 months. | When I buy bread for the whole week, I don’t want it sitting around until it’s no longer usable; for around 36% of consumers, keeping their bread supply fresh is the top priority. |
| Wholemeal content and nutritional value | Read the product name and ingredients list. Compare fibre and salt on the same basis, such as per 100 g, if those values matter to you. | A dark colour doesn’t tell me whether I’m choosing the wholemeal bread I’m looking for; around 29% of consumers prioritise checking the product description and nutritional information. |
| Slice thickness and how you’ll use it | Check whether the bread is sliced and look at the thickness of the slices on the packaging or at the bread counter. The term ‘medium-sliced’ doesn’t always provide enough clarity online. | For my lunch, I want slices that are easy to top and take with me; around 21% of consumers give slice thickness and everyday use top priority. |
| Allergens and ingredients | Read the current ingredients list and allergen statement for the specific loaf, even if you’ve bought it before. | If I need to avoid an ingredient, I want to know what’s in this particular loaf; for around 14% of consumers, checking this is their main concern. |
The Voedingscentrum recommends keeping opened wholemeal bread in a kitchen cupboard for 2–4 days. So you can’t simply expect it to stay fresh for a whole week.
Freeze any portions you won’t eat within a few days after buying the loaf, and only take out what you need.
Without portioning it out, you may end up with leftover bread that goes to waste.
A listing in search results doesn’t always tell you how thick the slices of the loaf you’ve chosen are. Terms such as fine, whole and half don’t all describe slice thickness either.
Check the packaging or the loaf when you buy it. If you’re unsure, try one loaf before making it your regular choice for the week.
Colour is no substitute for the product name and ingredients list. Nutritional information and allergens apply to the specific loaf you’re buying.
Read the current label and compare nutritional values on the same basis, such as per 100 g.
The Dutch baking industry describes the use of iodised baker’s salt as an agreement set out in a covenant. Don’t assume a loaf has the same ingredients as other bread you’re used to.
Check the ingredients list for the specific product, and ask the shop or manufacturer for more information if the type of salt matters to you.
These examples show the product information you can compare; on their own, they tell you nothing about the slice thickness or availability of a particular loaf.
Albert Heijn’s online category features different types of wholemeal bread, including whole loaves, half loaves and sliced bread.
Jumbo lists ingredients and allergens, among other details, for Jumbo Fine Wholemeal.
Lidl lists a Half Loaf of Extra Wholemeal Bread weighing 400 g.
PLUS provides product information for PLUS Farmer’s Wholemeal Loaf and says it can be frozen at home on the day of purchase.
Dirk’s search results include half and whole loaves from Bakker van der Akker.
This rye bread may be worth considering if you’re also looking at rye bread for your weekly supply. Check that its format matches the medium-sliced wholemeal bread you’re looking for.
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For anyone considering rye bread as part of their weekly supply. The product name states 500 g; check the bread’s format and slice thickness before buying, and read the storage instructions and allergen information on the packaging.
Freeze any portions you won’t eat within a few days after buying the loaf. The Voedingscentrum recommends keeping opened wholemeal bread in a kitchen cupboard for 2–4 days and in the freezer for 1–3 months. If the pack is unopened, follow the instructions on the label.
No. Don’t choose bread by colour alone. Read the product name and ingredients list of the loaf you want to buy.
Read the current ingredients list and allergen statement for the loaf you’ve chosen. Jumbo lists wheat and barley, among other ingredients, for Jumbo Fine Wholemeal; don’t use that information as a substitute for checking the label on another loaf.
Check the ingredients list for the specific loaf. According to the Dutch baking industry, iodised salt may be listed as baker’s salt or iodised table salt, for example; if you’re unsure, ask about the ingredients in the product you’re buying.
