For school lunches, start by choosing bread labelled wholemeal, then compare the nutritional information per 100 g. A brown colour or the name ‘multigrain’ does not, by itself, prove that bread is wholemeal. Fine wholemeal bread may be a better fit if your child does not like coarse grains, while bread carrying a specific fibre claim calls for a comparison of the current labels. If your child has allergies, check the ingredients and allergens, and follow the school’s policy before packing their lunch.
For parents looking for an everyday sandwich and who want to choose wholemeal instead of white bread more often. Check the product name and compare the fibre per 100 g; the colour of a loaf does not tell you how much fibre it contains.
If grains or a coarse texture put your child off eating their lunch, fine wholemeal bread could be an option. Make sure the bread you choose is actually labelled wholemeal, though; a child-friendly name does not guarantee this.
If your child has a relevant allergy or the school has a food policy, the latest allergen information will determine what you can pack. Standard wholemeal bread made with wheat is not suitable for someone with a wheat allergy, and bread containing gluten is not suitable for someone with coeliac disease.
Start with the wholemeal label and any allergens relevant to your child or their school. Then compare the texture, nutritional information and loaf size with what your family actually eats during the school week.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Look for ‘wholemeal’ in the product name and compare the fibre per 100 g in the nutrition table. | If I often pack bread for lunch, I want to know that I’m really choosing a wholemeal option. For around 42% of consumers, choosing wholemeal and fibre comes first. |
| Allergens and school policies | Read the latest ingredients and allergen information, and check the school’s policy. | If an allergy or school policy determines what can be packed, the lunch needs to meet those requirements. This check is the top priority for around 25% of consumers. |
| Texture | Check whether the bread is fine or coarse, and make sure children’s bread is also labelled wholemeal. | If sandwiches with coarse grains are left uneaten, I look for a finer texture my child will enjoy. This is the deciding factor for around 17% of consumers. |
| Planning for the week | Choose a whole or half loaf based on how much you use, and check whether portions can be frozen. | If we don’t need the same amount of bread every school day, I want to avoid leaving some uneaten. Planning matters most to around 16% of consumers. |
A dark colour or a name such as multigrain does not, by itself, tell you whether you’re buying wholemeal bread. You could end up making a different choice about fibre than you intended.
Check the product name and compare the fibre content of specific loaves on the same basis, for example per 100 g.
Wholemeal describes the grain used, not the absence of gluten. Bread made with wheat is not suitable for someone with a wheat allergy; bread containing gluten is not suitable for someone with coeliac disease.
Check the allergen information for the specific product and follow the school’s policy.
ALDI says that one of its own extra-high-fibre wholemeal breads contains 30% less salt and 30% more fibre than standard wholemeal bread. This comparison does not automatically apply to other loaves or to a different basis of comparison.
Compare the latest nutrition tables for the loaves you’re actually considering.
A whole loaf won’t suit everyone’s needs. Choose a size based on the number of lunches you want to make.
A half loaf may be more practical; you can also freeze portions for later.
Bread that goes stale or mouldy before it’s eaten is wasted.
These shops offer a range of wholemeal breads. Compare the specific loaf and its current label: a feature of one variety does not necessarily apply to the entire range.
Albert Heijn offers products including AH Vloerbrood volkoren heel.
Jumbo offers wholemeal options in a range of textures, from fine to coarse, and different shapes.
Lidl describes a kids’ bread made with extra-finely milled wholemeal flour.
ALDI offers products including fine wholemeal bread, tiger wholemeal bread and an extra-high-fibre option.
PLUS offers a range of wholemeal breads, including fine wholemeal and farmhouse wholemeal.
Dirk offers products including Bakker van der Akker wholemeal breads and wholemeal floor bread.
These options range from soft flatbread and round loaves to crisp crispbread. For a school lunch, pay particular attention to the differences in texture and preparation, as well as the information on the packaging.
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An option if flatbread is a better fit for a packed lunch than sliced sandwiches.
The pack contains six pieces. The product contains wheat and gluten; check the latest allergen information and the school’s policy.
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This pack of two round loaves could suit a household that plans ahead and will use both loaves.
The bread needs to be defrosted and finished in the oven before use. If comparing it with another loaf, check the latest nutritional information on the same weight basis, and read the allergen information for your school lunch.
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The option with one round loaf may be a better fit if you need a smaller amount for the school week.
The bread needs to be defrosted and finished in the oven before use. Only compare fibre if the nutritional information for both loaves uses the same weight basis; also check the latest allergen information.
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This crisp crispbread makes a different lunch base from soft wholemeal bread; choose it only if its texture suits the meal.
The pack contains 375 g. Before packing it, read the latest ingredients and allergen information, and check the school’s policy.
Standard wholemeal bread containing gluten is not suitable for someone with coeliac disease, and bread made with wheat is not suitable for someone with a wheat allergy. Check the ingredients and allergens for the specific loaf; the right choice depends on which substances need to be avoided.
Check for any allergens relevant to your child, and also follow the school’s policy. Voedingscentrum lists cereals containing gluten, such as wheat and rye, among the allergens that must be clearly declared. If you’re buying unpackaged bread, ask for the allergen information.
No. According to Voedingscentrum, there’s no requirement to bake bread with baker’s salt. For packaged bread, check the ingredients on the label; for unwrapped bread, ask the baker which salt was used.
Freeze portions if you won’t use the bread within a few days. Voedingscentrum recommends keeping opened wholemeal bread for 2–4 days in a kitchen cupboard or 1–3 months in the freezer; also follow the storage advice for the specific product.
