For a savoury breakfast with plenty of toppings, wholemeal sourdough or a hearth-baked loaf could be a good choice if crust and texture matter most to you. If you mainly want an everyday slice that’s easy to top, compare sliced wholemeal breads by ingredients, fibre and salt per 100 g. Check the current packaging for each option, especially for allergens and preparation instructions.
If you want to top thick slices or toast, the crust and texture of a wholemeal sourdough or hearth-baked loaf may matter. Albert Heijn and Jumbo describe these qualities for specific breads in their ranges. Check the wholemeal content and allergens for each loaf.
If you regularly have a savoury sandwich for breakfast, compare fibre and salt using the same basis. The Netherlands Nutrition Centre gives average figures of 3.4 g of fibre and 0.48 g of salt for a 50 g slice of wholemeal bread cut at home; figures for individual loaves may differ.
If you want bread that’s quick to top, or prefer to finish baking it at home, check whether it’s sliced, ready to eat or part-baked. Also check the packaging and range at your shop: preparation methods and availability vary by product.
Decide what matters most for your savoury breakfast: the texture beneath your toppings, nutritional information for everyday eating, or how much time the bread takes to prepare.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Crust and texture | Check the product description and ingredients: sourdough, a dark colour or a rustic shape alone doesn’t confirm that a loaf is wholemeal. | When I’m adding plenty of savoury toppings, I mainly want a crust and crumb that suit the way I plan to serve the bread; around 50% of consumers put bread texture first. |
| Fibre and salt | Compare the nutritional information per 100 g and, if provided, per serving. Check the ingredients of the specific loaf too. | If bread is my everyday breakfast, I want to compare its wholemeal content, fibre and salt. For around 30% of consumers, this nutritional information is the top priority. |
| Preparation and purchase | Check whether the bread is sliced, ready to eat or intended for baking at home, and whether your shop stocks the option you want. | On a busy morning, I want to know whether I can add toppings straight away or need to use the oven first; for around 20% of consumers, this convenience comes first. |
Those words alone don’t tell you how much wholemeal flour a loaf contains. That matters if you’re looking for bread for your everyday breakfast specifically because it’s wholemeal.
Read the product description and ingredients list; compare the fibre per 100 g if that’s important to your choice.
The wholemeal sourdough breads reviewed contain gluten-containing cereals. Some varieties also list seeds or warnings about the possible presence of other allergens.
When you buy a loaf, read its label and check both the ingredients and allergen information.
A loaf may only be available in store, or its current product information may differ from what you expect. With bread that needs finishing in the oven, preparation time also determines whether it suits your morning.
Check the product and preparation instructions on the packaging before choosing it.
The OerDesem range is worth considering if you’re looking for sliced wholemeal sourdough to top with savoury ingredients.
The double-dark sourdough wholemeal hearth-baked loaf is an example of bread that needs finishing in the oven, for anyone who wants to serve bread with a crust.
Rustic wholemeal sourdough is an in-store option if you’re looking for bread with a different shape and preparation method for breakfast.
Sliced fine wholemeal bread and an extra-high-fibre option offer different possibilities for an everyday savoury sandwich.
The Korenlanders varieties are worth considering if you’re looking for a smaller wholemeal sourdough loaf or a wholemeal baguette to top with savoury ingredients.
Wholemeal hearth-baked bread is an option to look at if you want a wholemeal loaf with a hearth-baked shape for adding toppings.
These products suit different kinds of savoury breakfast: a round wholemeal loaf to finish baking at home, Lebanese wholemeal bread for toppings or dips, and a rye option. Compare the product shape and preparation instructions before choosing.
Image unavailable
For anyone who wants to finish baking a round loaf to serve with savoury toppings; allow time for defrosting, oven use and cooling.
Weight: 550 g. Check the packaging instructions before baking, and use the label to compare fibre or salt with another loaf.
Image unavailable
A different shape of bread for a savoury breakfast with toppings or dips; check the packaging to see whether you can serve it straight away or should warm it first.
Pack size: 6 P. Check the current ingredients and allergen information if it matters to your choice.
Image unavailable
A rye option to consider for a savoury breakfast. Check the packaging to confirm the product format: the title says bun, while the description also refers to sliced rye bread.
Weight: 500 g. Before comparing nutritional values, check the label to see what the stated amounts refer to.
No. Sourdough and hearth-baked describe the bread, but don’t tell you how much wholemeal flour it contains. Check the product description and ingredients of the loaf you want to buy.
Compare the salt content on the same basis, such as per 100 g. The Netherlands Nutrition Centre gives an average of 0.48 g of salt for a 50 g slice of wholemeal bread cut at home; use the current nutritional information for each product when comparing them.
Read the ingredients list for the specific loaf. Albert Heijn lists iodised salt for the OerDesem wholemeal variety reviewed, but you can’t tell which type of salt is used from the type of bread alone.
No, ingredients and warnings vary by product. The varieties reviewed contain gluten-containing cereals; always check the current packaging for information about other allergens.
Follow the storage instructions for the specific loaf. For the OerDesem wholemeal variety reviewed, Albert Heijn advises freezing it on the day of purchase and using it within one month of freezing; don’t assume the same instructions apply to other breads.
