First, choose bread that is clearly labelled ‘wholemeal’. Then decide which shape suits the occasion: a rustic loaf for slices on a breadboard, tiger bread for a different-looking crust, or a baguette to tear into pieces and share. Check the latest ingredients and allergen information for your guests, too; the style of bread alone says nothing about its nutritional value.
You’re planning to put out a breadboard and serve the bread at the table. Consider whether a rustic loaf or sourdough baguette suits the presentation you have in mind, and check whether it’s sold whole or pre-sliced.
You don’t want to rely on the colour or the words ‘multigrain’ alone. According to Voedingscentrum, bread labelled ‘wholemeal’ on the packaging is genuinely wholemeal bread.
If you’re sharing food with guests who have allergies, you’ll want to know which allergens the bread contains or may contain. Use a product page to help you choose, then check the packaging for the latest information before serving.
Start by checking for the word ‘wholemeal’ if that’s your main priority. Then choose the shape, ingredients and time of purchase to suit what you want to serve.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Genuinely wholemeal | Check that the packaging says ‘wholemeal’. If you wish, then compare the fibre content per 100 g. | If I want to serve wholemeal bread, I don’t want to have to rely on a dark colour. Around 33% of consumers would put checking the wholemeal label first. |
| Shape and presentation | Choose between slices from a rustic loaf and pieces of bread to share; check whether the loaf is whole or pre-sliced. | A breadboard or a table where everyone helps themselves to pieces of bread calls for a different shape. For around 27% of consumers, the way the bread is served would be the main priority. |
| Ingredients and allergens | Read the latest packaging information, including allergens and any ‘may contain’ statements. Compare salt levels on the same basis, such as per 100 g. | If a guest with an allergy is joining us, I want to be able to check what’s in the bread first. For around 20% of consumers, ingredients and allergens would matter most. |
| Buying and storage | Plan when to buy the bread around when you’ll serve it, and check the storage advice if you’re buying it in advance. | I want to serve bread that suits the planned meal, without buying more than we’ll use. For around 20% of consumers, timing and storage would come first. |
Dark, multigrain, tiger and sourdough don’t all describe the same ingredients. According to Voedingscentrum, the word ‘wholemeal’ on the bread packaging is what to look for when identifying wholemeal bread.
Check the label before choosing based on the crust, seeds or method of preparation.
Ingredients and allergens can vary between breads, and product information may change. That’s why it’s important to check the packaging of the bread you’re actually serving.
Read the ingredients, highlighted allergens and any ‘may contain’ statements on the latest packaging.
Bread can dry out during storage, which is worth bearing in mind if the crust and presentation are especially important.
Buy it close to serving time, or freeze it in portions after purchase. Check the storage advice for the bread you’ve chosen.
The AH Vloerbrood volkoren heel reviewed here is worth considering if you’re looking for a rustic loaf to serve on a breadboard. Albert Heijn describes it as bread that is sliced and packaged in store each day.
Jumbo Boeren Tijger Volkoren is an example to compare if you’re looking for wholemeal bread with a tiger pattern. The pattern is a style feature, not an indication that the bread has greater nutritional value.
The PLUS Korenlanders volkoren stokbrood reviewed here is an option to consider if you want to share pieces of bread. PLUS describes this particular product as a wholemeal wheat sourdough baguette.
If you want to share bread in pieces, flatbread is another option. Check the packaging for the Dutch label ‘volkoren’ (wholemeal); the English product name alone doesn’t confirm whether it’s wholemeal.
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Flatbread to share in pieces at a relaxed gathering. Check the latest packaging for the ‘wholemeal’ label and read the ingredients and allergen information before serving it to guests.
No. According to Voedingscentrum, wholemeal bread is made from 100% wholemeal flour; the word ‘wholemeal’ on the packaging helps you identify it. Colour, a multigrain label or sourdough preparation aren’t enough on their own.
Read the allergen information on the packaging of the specific bread you’re serving. Check both the listed ingredients and any ‘may contain’ statements, even if you’ve already looked at the product page.
Yes. Freezing can be useful if you want to shop before serving time. Voedingscentrum’s storage guide recommends keeping opened wholemeal bread for 2–4 days in a kitchen cupboard and 1–3 months in the freezer; freeze it in portions after purchase if you wish.
No. You can’t tell how much iodine bread contains from the type of bread alone. Check the ingredients list for the product you’ve chosen: for example, Albert Heijn lists iodised sea salt in AH Vloerbrood volkoren heel, but that doesn’t tell you anything about another bread.
