For a fibre-conscious Sunday breakfast, first look for bread labelled wholemeal, then compare fibre, salt and ingredients per 100 g. Sliced bread is handy if you’re serving several sandwiches, while rolls or a bake-at-home loaf need a different approach. Choose a size that suits the number of people eating and think about what you’ll do with any leftovers. If iodine is a consideration for you, check whether baker’s salt or iodised salt has been used: according to the Netherlands Nutrition Centre, not all bakers use baker’s salt.
If you want wholemeal bread to be the basis of your breakfast, comparing the nutritional values of different breads per 100 g can help. The Netherlands Nutrition Centre describes wholemeal bread as a type of bread that is high in fibre, vitamins and minerals.
A whole loaf can work well for a full breakfast table, but a half loaf or a few rolls may be more practical for a smaller group. For opened wholemeal bread, the Netherlands Nutrition Centre recommends keeping it for 2–4 days in a kitchen cupboard or 1–3 months in the freezer.
If you’re keeping an eye on iodine or allergens, the ingredients information for the individual loaf is more useful than the type of bread alone. According to the Netherlands Nutrition Centre, bakers don’t always use baker’s salt. Check the packaging or ask about the ingredients if the bread is unwrapped.
First decide whether wholemeal bread and fibre are your main priorities. Next, choose the shape and quantity to suit your Sunday breakfast table. Finally, check the ingredients that matter for your purchase.
| What to consider | What should you check? | Who is this important for? |
|---|---|---|
| Wholemeal and fibre | Check that the bread is labelled wholemeal and compare fibre per 100 g. If it claims to be extra high in fibre, also check what the comparison is based on. | If fibre is my breakfast priority, I want to be able to see which bread is genuinely wholemeal. This combination is the top priority for around 50% of consumers. |
| Bread shape and quantity | Choose between sliced bread and rolls, match the quantity to the number of people eating, and think about what you’ll do with any leftovers. | For a shared Sunday breakfast, I want bread that’s easy to serve without having lots left over. Bread shape and convenience are the top priorities for around 30% of consumers. |
| Ingredients and labelling | Compare salt per 100 g and, if needed, check the packaging for baker’s salt, iodised salt and allergens. | If I need to keep an eye on salt, iodine or allergens, I want to be able to assess the individual loaf. Checking the label is the top priority for around 20% of consumers. |
Colour, seeds and the style of the loaf don’t, by themselves, tell you whether it’s the wholemeal bread you’re looking for. Bread can be made with wholemeal flour, white flour or a combination of the two.
Check that it’s labelled wholemeal, then compare the ingredients and fibre per 100 g.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. The Netherlands Food and Consumer Product Safety Authority describes the permitted addition of iodine to bread through baker’s salt; this doesn’t mean that every loaf is made with it.
For packaged bread, read the ingredients list. If the bread is unwrapped, ask which salt has been used if iodine matters to you.
A loaf sized for several people may turn out to be too much for one breakfast. According to the Netherlands Nutrition Centre, you can keep opened wholemeal bread for 2–4 days in a kitchen cupboard or 1–3 months in the freezer.
Choose a quantity that suits your group, or freeze any leftover bread in portions.
A claim about extra fibre or less salt applies to a specific product and a particular basis of comparison. For example, ALDI makes these comparisons for its own extra-high-fibre wholemeal bread, not for every wholemeal loaf.
Compare the latest nutritional information per 100 g for the breads you’re considering.
Albert Heijn’s online range includes several wholemeal breads, including round loaves, hearth-baked bread and varieties with different ingredients.
Jumbo offers fine, coarse and round wholemeal bread, as well as wholemeal varieties with seeds.
Lidl’s fresh-from-the-oven range includes a wholemeal round loaf, as well as fresh and packaged breads.
ALDI lists fine wholemeal bread, wholemeal multigrain bread and an extra-high-fibre wholemeal variety among its options.
The online category at PLUS includes round fine wholemeal bread, wholemeal tiger bread and wholemeal varieties from Korenlanders.
Dirk’s bread range includes several wholemeal styles, including varieties with extra fibre.
These options mainly differ in shape and quantity: a Bolletje product whose shape is worth checking on the packaging, shareable Lebanese flatbreads and round loaves to bake at home. Choose what suits your Sunday breakfast table, and check the label if fibre, salt or ingredients are key considerations.
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An option to consider if you’re thinking of serving rye bread at your Sunday breakfast. The product title refers to a bun, while the description mentions sliced rye bread, so check the packaging if the shape matters to you.
Compare fibre and salt per 100 g on the label, and check the ingredients if iodine or allergens are relevant to you.
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These six Lebanese flatbreads are ideal for a breakfast where you want to share individual portions rather than serve slices from a whole loaf.
To compare fibre and salt, check the values per 100 g on the packaging. You’ll also find the ingredients and allergen information there.
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This 550 g round wholemeal loaf is a good fit if you want to slice a whole loaf at the table. Allow time to defrost and bake it, and follow the baking instructions on the packaging.
Compare fibre and salt using the nutritional information per 100 g on the packaging. Also check the ingredients if baker’s salt matters to you.
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This pack contains two round wholemeal loaves, each weighing 550 g. Consider whether you need both and how you’ll store any bread you don’t use.
The loaves need to be defrosted and baked; follow the baking instructions on the packaging. To compare fibre and salt, use the values per 100 g on the label.
No. Colour and style alone aren’t enough to tell: check that it’s labelled wholemeal and read the ingredients. Then compare the nutritional values per 100 g if fibre is important to your choice.
No. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. For packaged bread, check the ingredients list for baker’s salt or iodised salt. If the bread is unwrapped, ask which salt has been used.
Compare the nutritional values per 100 g so that different portion sizes don’t skew the comparison. If a product claims to contain extra fibre or less salt, also check which product and comparison the claim refers to.
For opened wholemeal bread, the Netherlands Nutrition Centre recommends keeping it for 2–4 days in a kitchen cupboard or 1–3 months in the freezer. Freeze bread in portions if you won’t use it soon, and throw away any mouldy bread.
Read the ingredients list and any warnings about possible traces on the packaging of the bread you choose. If the bread is unwrapped, ask for allergen information rather than relying on its name or appearance.
