For Easter lunch, choose bread labelled as wholemeal, then decide whether you’d like to offer your guests a loaf with plenty of seeds or one with a finer texture. Check the ingredients, allergen information and nutritional details for your chosen loaf; seeded bread isn’t automatically suitable for everyone. A crunchy wholemeal option such as crispbread could work well alongside it, but it isn’t necessarily a substitute for a whole loaf.
If you’d like your bread to have a satisfying bite, choose a loaf explicitly labelled as wholemeal and containing several types of seeds. Check the ingredients list to see which seeds it contains: product information from Albert Heijn and Jumbo shows that the ingredients vary from loaf to loaf.
Serving a finer-textured wholemeal loaf alongside a seeded loaf gives guests a choice of textures. If anyone has allergies, ask them in advance what’s suitable and check the current labels on both loaves. The Netherlands Food and Consumer Product Safety Authority says relevant allergens must be clearly stated on the label.
Choose the number of whole or half loaves to suit your guests and the rest of the lunch. If you have bread left over, the Netherlands Nutrition Centre recommends freezing it for storage; wrapping slices individually makes it easier to portion.
Start by checking that the bread is labelled wholemeal and choosing the texture you’d like. Then compare the packaging of the loaves you’re actually planning to serve, especially if allergens, nutritional values or the quantity of bread are important factors.
| What to look for | What should you check? | Who is this important for? |
|---|---|---|
| Genuinely wholemeal | Look for the word ‘wholemeal’ in the product name or on the packaging; a dark colour or the words ‘multi-grain’ aren’t enough. According to the Netherlands Food and Consumer Product Safety Authority, the grain ingredient in a wholemeal product must consist entirely of wholemeal flour. | If I want to serve wholemeal bread, I don’t want to judge it by colour alone. Around 31% of consumers say that choosing a wholemeal base is their top priority. |
| Seeds and texture | Check which seeds are listed in the ingredients and decide whether that texture will suit your lunch. | For my lunch, I’m looking for bread where you can really taste and feel the seeds. This texture is the top priority for around 25% of consumers. |
| Quantity and storage | Choose a whole or half loaf based on the number of guests and the other food you’re serving; check the storage instructions if you plan to freeze the bread. | When I’m hosting a small group, I want to serve a selection of breads without ending up with lots of leftovers. Quantity and storage are the main considerations for around 19% of consumers. |
| Allergens and nutritional values | Read the allergen information for the loaf you’ve chosen. For example, compare salt and fibre on the same basis, such as per 100 g. | If a guest needs to avoid an allergen or I want to compare nutritional values, I need information specific to the product. Around 25% of consumers say these checks are their top priority. |
A dark colour or a multi-grain name alone doesn’t tell you whether the grain ingredient consists entirely of wholemeal flour.
Look for the word ‘wholemeal’ on the packaging, then check the ingredients list.
Allergens vary by product. For its Boeren Donker Volkoren Meergranen, Jumbo lists cereals containing gluten and the possible presence of sesame, soya, milk and lupin.
Ask your guests about allergies in advance and check the label on the exact loaf you’ve bought before serving it.
ALDI compares one specific extra-high-fibre wholemeal loaf with standard wholemeal bread, using NEVO-Online 2021 7.0 as a reference. This comparison doesn’t tell you anything about the nutritional values of ALDI’s multi-grain loaf.
Check the nutritional information for each loaf and the basis for comparison behind any claims.
If you’re hosting a small group, you could be left with opened loaves. For opened wholemeal bread, the Netherlands Nutrition Centre recommends storing it for 2 to 4 days in a kitchen cupboard or 1 to 3 months in the freezer.
Choose the right loaf sizes and, ideally, freeze any slices you want to eat later on the day you buy them.
Bread left for too long can dry out or end up in the bin.
Albert Heijn describes its AH Les Pains Boulogne heel as a dark wholemeal seeded loaf.
Jumbo Boeren Donker Volkoren Meergranen half is a half-sized wholemeal multi-grain loaf containing seeds.
Lidl lists a rustic wholemeal wheat sourdough loaf in its bread range.
ALDI describes its Boeren volkoren meergranen as a loaf containing grains and seeds.
PLUS Boeren volkoren heel is a standard wholemeal loaf.
Dirk lists a wholemeal batard in its bread range.
If you’d like to serve something crunchy alongside sliced bread, this crispbread is another option to consider. Decide separately which whole or half wholemeal loaf you’ll need for lunch.
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A crunchy option for guests who’d like crispbread as well as regular bread; the pack contains 265 g. If you have allergies, check the current ingredients and allergen information, especially for cereals containing gluten, sesame and possible lupin.
No. According to the Netherlands Food and Consumer Product Safety Authority, the grain ingredient in a product labelled wholemeal must consist entirely of wholemeal flour. So look for the word ‘wholemeal’, rather than relying on the colour or the name ‘multi-grain’.
Don’t assume it’s suitable without checking the label. Jumbo lists cereals containing gluten and the possible presence of sesame for its Boeren Donker Volkoren Meergranen. Check the current allergen information for every loaf you choose and agree on an alternative with your guest.
Read the ingredients list for that specific loaf. Albert Heijn lists iodised sea salt for AH Les Pains Boulogne, but you can’t assume another loaf contains the same type of salt.
Ideally, freeze the slices you’d like to eat later on the day you buy the bread. 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; keeping it in the freezer for longer may make the texture drier.
