Choose fine wholemeal bread if you want bread made entirely from wholemeal flour, but a coarse texture doesn’t suit the people at your table. Check that the product is labelled ‘wholemeal’. Brown bread can be a considered stepping stone if its taste or texture is more appealing, but it’s made with a mix of wholemeal and white flour. Also compare the allergen information and loaf size with how much you’ll actually use.
If you want to know exactly which flour has been used in the bread you serve with savoury toppings, check the product description first, rather than judging by its colour or crust. According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour.
If coarse bread gets left uneaten, you could compare fine wholemeal bread with a firmer variety. Jumbo describes its Fijn Volkoren as wholemeal wheat bread; ‘fine’ on its own doesn’t tell you how much fibre is in the slice you choose.
Choose a half or whole loaf to suit how many slices you get through. The Voedingscentrum advises freezing any bread you won’t eat in time on the day you buy it.
First decide whether bread made entirely from wholemeal flour is a must, or whether a mix of wholemeal and white flour will suit you. Then compare the texture and how much bread you need.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal or a mix | Look for the product description ‘wholemeal’ if you want bread made entirely from wholemeal flour. For mixed-grain bread, check which types of flour are listed on the label. | I want bread made entirely from wholemeal flour for my savoury breakfast, even if another loaf looks just as brown. For around 50% of consumers, this choice of grain comes first. |
| Texture | Compare a fine or soft variety with a firmer loaf, and check the product description separately. | If coarse bread gets left uneaten, I’m looking for a finer slice that the person eating it will actually want to top and finish. Texture comes first for around 30% of consumers. |
| Quantity and storage | Choose a half or whole loaf based on how much you use, and check how to store it. | For a small breakfast, I don’t want to be left with most of a large loaf. That’s why around 20% of consumers prioritise choosing the right quantity. |
Brown bread contains both wholemeal and white flour. A dark crust or a multigrain name doesn’t prove that all the grain in the bread is wholemeal.
If you’re looking for bread made from 100% wholemeal flour, check that the product is labelled ‘wholemeal’. For mixed-grain bread, read the ingredients list.
According to the Voedingscentrum, there’s no requirement to bake bread with baker’s salt. So you can’t tell whether it’s been used just by looking at the type of bread.
Check the label or ask the baker if baker’s salt matters to you.
A loaf you won’t finish may not suit a household that gets through little bread at breakfast. The Voedingscentrum’s storage guide says opened wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer.
Consider buying half a loaf or freezing the portions you’ll eat later on the day you buy it.
Ingredients and allergens vary between breads and varieties. For example, PLUS lists wheat, barley and soya for its Boeren volkoren heel loaf.
Read the allergen information for the exact loaf you’re buying, even if you know another variety in the same range.
Albert Heijn offers several wholemeal breads, including loaves in different shapes with a range of crusts.
Jumbo offers Fijn Volkoren and Tijger Volkoren, as well as brown bread.
PLUS Boeren volkoren heel is a specific product you can compare for its ingredients and nutritional information.
ALDI offers fine wholemeal bread in whole and half-loaf sizes, alongside other bread styles.
These products offer different styles of bread for a savoury breakfast: Lebanese bread, a round loaf and rye rolls. Check the grain content and product description on each pack before choosing a product as wholemeal or mixed-grain bread.
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A bread style to consider for a savoury breakfast with dips. The pack contains 6 pieces. If bread made entirely from wholemeal flour is a must, check the product description on the pack and read the allergen information.
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A round loaf for a savoury breakfast shared by several people. It weighs 550 g. Check the proportion of wholemeal flour to white flour on the pack, and follow the instructions for defrosting and baking.
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A roll option to compare with savoury toppings. The pack states 500 g. Check the current label to see how the wholemeal rye and wheat flour compare; don’t assume it’s wholemeal based on the product name alone.
Look for the product description ‘wholemeal’. According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour; a brown colour or multigrain name isn’t a substitute.
Brown bread can be a considered stepping stone if the person eating it prefers the taste or texture, but it contains both wholemeal and white flour. If you want to stick with bread made entirely from wholemeal flour, compare fine wholemeal varieties first.
No. The Voedingscentrum says that using baker’s salt when baking isn’t compulsory. Check the ingredients list or ask the baker if you want to know whether a particular loaf contains it.
Ideally, freeze the portions you plan to eat later on the day you buy the loaf. The Voedingscentrum’s storage guide says opened wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer.
Yes. Read the allergen information for the exact variety, whatever topping you choose. For example, PLUS lists wheat, barley and soya for its Boeren volkoren heel loaf; another bread may have a different recipe.
