Choose finely textured, sliced wholemeal bread if your picky eater is put off by a hard crust or visible grains. If they prefer a firm crust and a pronounced texture, rustic bread may suit a special meal. Check the ingredients and allergen information for every loaf, and choose a size that suits the number of people eating.
If grains, seeds or a firm crust determine whether the bread gets eaten, texture matters more than a rustic appearance. A finer-textured loaf may be a better fit, although that does not guarantee they will like it.
Bread can also be part of the presentation at brunch, with soup or on a sharing platter. Rustic bread is best suited to diners who enjoy the crust and grainy texture; if there are only a few people eating, pay extra attention to the size.
If you need to consider allergens, salt, fibre or the use of baker’s salt, you’ll need information about the specific loaf. The Netherlands Food and Consumer Product Safety Authority states that allergen information must be available before purchase.
Start with the texture your diner will accept. Then compare the label and work out how much bread you’ll need for the meal.
| What to consider | What to check before buying | Who is this important for? |
|---|---|---|
| Texture and crust | Check whether the bread is finely textured or sliced, and whether the description mentions grains, flakes or seeds. | If visible grains or a hard crust make the meal difficult, I want a texture I can count on. This texture preference comes first for around 50% of consumers. |
| Label and nutritional information | Read the allergen information. If nutrition is a priority, compare the values per 100 g and check whether baker’s salt has been used, if needed. | When I’m buying for someone with an allergy or paying attention to salt, fibre or baker’s salt, I want to be able to assess the loaf I choose. Checking the label is the top priority for around 30% of consumers. |
| Presentation and quantity | Compare the shape and pack size with the number of people eating; if it’s a part-baked loaf, check the preparation instructions too. | For a small special meal, I want to serve bread that suits the people eating, without ending up with more leftovers than necessary. Around 20% of consumers give this combination the highest priority. |
Wholemeal bread can also contain flakes, cracked grains or seeds, or have a firm crust. These are exactly the features that may determine whether a picky eater is willing to eat it.
Check the product description and ingredients list for details about the texture. A smaller loaf is practical if you’re not yet sure whether they’ll like it.
If the bread is left uneaten, a large loaf can mean more leftovers.
The baking method or the name of the bread doesn’t tell you which allergens the specific product contains or may contain.
Check the allergen information for the loaf you’re buying. For unpackaged bread, ask for this information before you buy; the Netherlands Food and Consumer Product Safety Authority says it must be available.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So the type of bread alone won’t tell you whether it has been added.
If the use of baker’s salt matters to you, check the label or ask the baker.
A whole loaf may be more than you need for one meal.
Consider buying a smaller loaf or freezing portions. The Netherlands Nutrition Centre recommends avoiding storing bread in the fridge.
Liefde & Passie Wholemeal is an example of wholemeal bread made with wheat sourdough, oat flakes and cracked wheat.
Dubbel Donker Sourdough Wholemeal Bread is an example of a dark, part-baked loaf for diners who enjoy a pronounced crust.
Lidl describes a kids’ bread made with extra-finely milled wholemeal flour.
Fijn volkoren is a sliced option; ALDI also sells a separate Extra vezelrijk volkorenbrood (extra-high-fibre wholemeal bread).
Korenlanders Wholemeal Sourdough Baguette offers a different shape of bread for a meal where bread is served as a side.
Vloerbrood volkoren (wholemeal hearth bread) and Bakker van der Akker Boeren Extra vezels volkoren heel (wholemeal farmhouse bread with extra fibre, whole loaf) are two separate wholemeal options.
These products offer different bread shapes and pack sizes for a meal with a picky eater. Decide what texture they’ll accept before choosing a loaf, and always check the label before buying.
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An option if you want to divide the bread into individual portions for one meal. Check that the texture, ingredients and allergens suit your diner.
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For a meal where you’d like a rustic round loaf, provided your diner is happy with the texture. Allow time for defrosting and baking, and check the latest allergen information.
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The two-pack may suit you if you need two loaves for the meal. If you’re feeding a small group, think about what you’ll do with any leftovers; allow time for defrosting and baking too.
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Consider this rye bread only if your diner enjoys this type of bread and its texture. Before buying, check the exact product format and portion sizes on the pack.
You can’t tell from the word ‘wholemeal’ alone. Check the allergen information for the specific loaf, including any statements about possible traces. The Netherlands Food and Consumer Product Safety Authority says this information must be available before purchase, including for unpackaged bread.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the label or, for unpackaged bread, ask which salt has been used.
Only if they enjoy the crust and texture. If they’re put off by a firm bite or visible grains, a finer-textured wholemeal option is more likely to suit them. Compare the ingredients and allergen information for the loaves themselves too.
Freeze portions if you won’t use them soon. According to the Netherlands Nutrition Centre’s Storage Guide, opened wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer; it’s best not to store bread in the fridge.
Nutri-Score can help you compare products within the same category, but it doesn’t replace the label. The Dutch government explains that factors including fibre and salt count towards the score. For this meal, the texture, ingredients and allergen information for the specific loaf are important too.
