For a savoury breakfast, first choose bread labelled ‘wholemeal’. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour, while brown bread also contains white flour. Then choose a texture that suits your toppings, and compare the fibre, salt and allergens listed on each pack. A low-carb option also calls for a closer look at the ingredients, which may differ from those in standard wholemeal bread.
If you want a wholemeal base for your daily savoury sandwiches, start by checking the bread’s name, then look at the fibre per 100 g. The Netherlands Nutrition Centre distinguishes wholemeal bread from brown bread according to the flour used.
The texture of your bread can make a difference with toppings such as egg, cheese, hummus or vegetables. Compare fine and coarse loaves, or varieties with seeds, and choose what you enjoy eating. If you opt for seeds, check the allergens too.
If you need to avoid certain ingredients or allergens, the ‘wholemeal’ label alone isn’t enough. Check the current packaging for your chosen bread; for example, a product containing wheat isn’t gluten-free.
Start by checking that the bread is labelled wholemeal, then compare loaves with the texture and toppings you prefer. When comparing nutritional values, use the same measure—ideally per 100 g.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Look for the ‘wholemeal’ label and compare the fibre per 100 g on the packaging. | If I mainly want a wholemeal base for my daily sandwiches, the bread’s name gives me a clear starting point. Around 36% of consumers prioritise wholemeal bread and fibre. |
| Texture with your toppings | Compare fine and coarse bread, and check whether a variety contains seeds. | With savoury toppings, I want a sandwich with a texture I enjoy eating. Texture is the first consideration for around 29% of consumers. |
| Salt and nutritional information | Compare the salt per 100 g and, with a low-carb variety, check the ingredients too. | When I choose savoury toppings, I want to know how much salt the bread itself adds to my breakfast. Around 21% of consumers prioritise nutritional information. |
| Allergens and gluten | Read the current allergen information. If you need gluten-free bread, look for a product explicitly labelled gluten-free. | If I need to avoid certain ingredients, the label determines which bread is suitable for me. This is the main priority for around 14% of consumers. |
According to the Netherlands Nutrition Centre, brown bread is a mixture of wholemeal flour and white flour. So the brown colour alone doesn’t tell you whether the bread is made entirely from wholemeal flour.
Look for the ‘wholemeal’ label, then compare the fibre in the loaves you’re considering.
Low-carb wholemeal bread may contain different ingredients from standard wholemeal bread. The variety described by Jumbo contains, among other ingredients, wheat gluten, soya and egg powder.
Check the ingredients and allergens too, and compare the nutritional information for the specific product.
Bread contributes salt too. The Netherlands Nutrition Centre lists 0.48 g of salt for a 50 g slice of freshly cut wholemeal bread; the amount in your bread and slice may differ.
Compare the salt per 100 g and take into account how much bread and how many toppings you use.
Bread left uneaten can dry out or go off before you get round to eating it.
Freeze portions as soon as you buy the bread if you won’t use it within a few days.
Albert Heijn offers products including AH Extra Lang Lekker Waldkorn Volkoren Heel.
Jumbo offers a range of wholemeal breads, including fine and coarse varieties as well as a low-carb option.
Lidl lists an 800 g fine wholemeal loaf as an in-store product.
PLUS offers products including PLUS Boeren Volkoren Heel, a wholemeal wheat loaf.
This flatbread is an option for savoury dips. The name ‘Whole Wheat’ alone doesn’t confirm that it meets the Dutch ‘wholemeal’ labelling requirements; check the packaging and ingredients to find out.
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Flatbread for a savoury meal occasion, for example with a dip. Before buying, check whether the packaging labels the bread as wholemeal. If you have dietary requirements, read the current ingredients and allergen information.
Check whether the packaging says ‘wholemeal’. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour; brown bread may also contain white flour.
Yes, count the salt in the bread as well as the salt in your toppings. The Netherlands Nutrition Centre lists 0.48 g of salt for a 50 g slice of freshly cut wholemeal bread; check the packaging and your portion size to see how much is in your own choice.
Ideally, freeze it in portions as soon as you buy it. The Netherlands Nutrition Centre recommends keeping opened wholemeal bread for 2 to 4 days in a kitchen cupboard, or 1 to 3 months in the freezer.
No. Standard wholemeal bread made with wheat, rye or barley isn’t suitable for a gluten-free diet. Look for a product explicitly labelled gluten-free, and check the allergen and ‘may contain’ information on the current packaging too.
