Start with fine wholemeal bread if you want a less coarse slice while still choosing bread made from 100% wholemeal flour. According to the Voedingscentrum, the term ‘wholemeal’ means the bread is made entirely from wholemeal flour. If a smaller change in taste and texture matters more, brown bread made with a mix of wholemeal flour and white flour is a good stepping stone. For the bread you choose, check the fibre per 100 g, allergens and, if relevant to you, whether iodised baker’s salt has been used.
You want a familiar slice that isn’t too coarse on weekdays. Fine wholemeal bread is an option if you want to choose fully wholemeal bread; brown bread is a good fit if you’d prefer a smaller step up from white bread.
You often eat bread for breakfast and want to know whether it’s made entirely from wholemeal flour. The bread description and fibre per 100 g can help you compare individual products.
You want to check for allergens before buying, or find out whether iodised baker’s salt has been used. For unpackaged bread, you can ask the seller for this information.
First decide whether you prioritise bread made entirely from wholemeal flour or a familiar taste and texture. Then check the details for the bread you actually plan to buy: the description alone won’t tell you everything about its fibre, allergens or the salt used.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Wholemeal and fibre | Look for the term ‘wholemeal’ and compare the fibre per 100 g in the breads you’re considering. | I want to know whether the flour in my everyday bread is entirely wholemeal, and how much fibre the bread contains. Around 44% of consumers would put wholemeal and fibre first. |
| Taste and texture | Compare the descriptions ‘brown’ and ‘wholemeal’, and see whether an option is described as ‘fine wholemeal’. | I’m less keen on a coarse slice and want a gradual change that I’ll still enjoy on busy mornings. Around 33% of consumers would prioritise taste and texture. |
| Allergens and baker’s salt | Check the allergens and ingredients on the packaging; ask for this information if the bread is unpackaged. | I need to know which allergens are present or what salt has been used before I buy, because the colour of the bread won’t tell me. Around 23% of consumers would put checking the label first. |
According to the Voedingscentrum, brown bread is a mix of wholemeal flour and white flour. A dark colour or a name such as ‘multigrain’ doesn’t in itself mean that a bread is entirely wholemeal.
Check the bread description rather than judging by its colour, crust or seeds.
The Voedingscentrum says that bakers in the Netherlands aren’t required to use iodised baker’s salt. So the type of bread won’t tell you which salt has been used.
If this matters to your choice, check the ingredients or ask about it when buying unpackaged bread.
You should be able to find out which allergens are present, even when bread isn’t packaged. The Netherlands Food and Consumer Product Safety Authority distinguishes between the information shown on the label of prepacked products and the way information is provided for unpackaged products.
Ask for allergen information before buying if it isn’t displayed next to the bread.
The ingredients and nutritional values of a bread can change. Albert Heijn also warns about this in its product information.
Check the packaging of the option you choose when you buy it, especially if allergens or nutritional values are important to you.
Worth considering if you want to compare the nutritional information for an individual wholemeal bread.
Worth considering if you’re looking for fine wholemeal bread with nutritional information provided.
Worth considering if a more finely milled wholemeal option appeals to you.
Worth considering if you want to look at a specific wholemeal option and compare its fibre and salt content.
Worth considering if you want to assess a fine wholemeal bread by its description and nutritional value.
Worth considering if you want to compare bread options from Bakker van der Akker.
This round loaf is an option if you can prepare your weekday breakfast in advance. Check the bread description and label separately if you’re specifically looking for brown or fully wholemeal bread.
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An option if you’re looking for a round breakfast loaf and have time to defrost, bake and cool it.
Before comparing it with brown or fine wholemeal bread, check the packaging for the bread description, ingredients, allergens and fibre per 100 g. Follow the baking instructions on the packaging.
According to the Voedingscentrum, brown bread contains a mix of wholemeal flour and white flour, while wholemeal bread is made from 100% wholemeal flour. Brown bread is therefore a good option if you’re looking for a stepping stone from white bread, while the term ‘wholemeal’ tells you which flour has been used.
No. The colour or the name ‘multigrain’ doesn’t confirm that a bread is made entirely from wholemeal flour. Look for the term ‘wholemeal’ on the bread you choose.
No. According to the Voedingscentrum, bakers aren’t required to use iodised baker’s salt. Check the ingredients of packaged bread or ask about it when buying unpackaged bread if this matters to your choice.
Ask for the allergen information before buying if it isn’t displayed next to the bread. The Netherlands Food and Consumer Product Safety Authority says this information must be available for unpackaged products in a way other than on a label.
