Choose bread explicitly labelled wholemeal if fibre is a priority for your international dinner: according to the Voedingscentrum, wholegrain products contain more fibre than white varieties. Then decide whether you’d prefer slices for soup and toppings, or flatbread to share and dip. Compare the nutritional information for each product and check the ingredients and allergen information, especially if anyone at the table has specific dietary requirements.
You’re looking for a bread to share with a meal and want to replace white bread with wholemeal more often. The Voedingscentrum recommends wholemeal as an option with more fibre than white grain products; next, compare the nutritional values of the breads you’re considering.
With soup, mezze or spreads, the shape makes a difference: slices are easy to top or toast, while flatbread can be torn apart and dipped. Choose a shape to suit the dish, then check separately whether the bread is wholemeal.
If allergens, salt, carbohydrates or iodised salt matter, the name of the bread isn’t enough. Check the latest ingredients, allergen information and nutritional values for the specific product.
Start by thinking about why you want an alternative to white bread. Then choose a shape to suit the dish and check the ingredients for everyone who’ll be eating.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Look for the label ‘wholemeal’ and compare fibre per 100 g. Don’t rely on a dark colour or the word ‘multigrain’ alone. | I want to replace white bread because fibre is a priority when choosing what to eat. An estimated 50% of consumers who make a fibre-focused swap put this requirement first. |
| Shape and quantity | Choose slices, rolls or flatbread to suit the dish; check the number of pieces, pack size and storage advice. | I want bread to share with dips, but prefer to serve slices with soup. For around 25% of consumers, the practical shape of the bread is the deciding factor. |
| Ingredients | Read the allergen information and, if needed, compare salt and carbohydrates per 100 g. If you’re interested in iodine, check whether iodised salt or baker’s salt is listed. | If someone at the table needs to watch what they eat, I want to know exactly what’s in this bread. An estimated 25% of consumers put this type of ingredient requirement first. |
The colour and style of a loaf don’t, on their own, tell you whether it’s wholemeal. That distinction matters if you’re replacing white bread to increase your fibre intake.
Look for the explicit label ‘wholemeal’ and compare the fibre per 100 g shown on the pack.
Breads with similar names can contain different ingredients and allergens. If you have an allergy, the information for the product you’ve chosen is what matters.
Read the latest allergen information. If you’re buying unpackaged bread, ask about allergens before you buy.
According to the Voedingscentrum, bakers aren’t required to use baker’s salt. Its presence therefore varies from one bread to another.
If iodised salt is important to you, check the ingredients list or ask the baker.
AH Rond volkoren heel is an example of a sliced wholemeal loaf.
Jumbo offers, among other options, a reduced-carbohydrate wholemeal variety for consumers who are specifically watching their carbohydrate intake.
Lidl describes fine wholemeal and extra-wholemeal bread in its bread range.
ALDI describes fine wholemeal bread and a variety with extra fibre.
PLUS offers several wholemeal breads, including Boeren volkoren heel.
Dirk stocks a range of wholemeal breads and rolls.
These options range from wholemeal flatbread for dips to rye bread, crispbread and round loaves for the table. The shape and packaging can help you choose what to serve; always check the information for each individual product for fibre and allergens.
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A wholemeal flatbread to share with dips. If anyone at the table has dietary requirements, check the ingredients and allergens on the packaging.
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A rye bread option if you’d like to serve individual pieces at the table; the name doesn’t indicate that it’s specifically suited to dipping. Check the latest ingredients and allergen information.
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A crisp wholemeal option if you’d rather serve bread with toppings than tear up flatbread. Compare the nutritional information and check the allergens on the packaging.
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Two round wholemeal loaves to slice and share at a meal. Check the packaging for preparation instructions and the basis used for the nutritional values before comparing them with other breads.
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A round wholemeal loaf to slice and serve with a meal. Check the preparation instructions on the packaging, and only compare nutritional values if it’s clear how they’ve been measured.
Choose wholemeal bread if fibre is the main reason you’re switching. The Voedingscentrum recommends replacing white bread with wholemeal or brown bread as much as possible; compare the nutritional values of the specific products when you buy them.
Flatbread is a practical choice for sharing and dipping, while slices work well with soup, toast or toppings. Check separately whether the bread you’ve chosen is wholemeal and which allergens it contains.
No. According to the Voedingscentrum, bakers aren’t required to use baker’s salt. For packaged bread, check the ingredients for iodised salt or baker’s salt; if the bread is unpackaged, ask the baker.
For pre-packed bread, read the allergen information on the label. If the bread is unpackaged, ask for this information before you buy it; the Netherlands Food and Consumer Product Safety Authority says allergen information must also be available for unpackaged food.
Follow the storage and freezing advice for the specific bread. Albert Heijn and PLUS say their respective wholemeal loaves can be frozen at home; check the latest packaging for the instructions that apply to your bread.
