When switching from white bread, choose a loaf labelled ‘wholemeal’: according to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour. Then consider which texture and quantity your household will actually eat. If the iodine in bread is a factor in your decision, check whether iodised baker’s salt has been used; bakers are not required to use it.
You’re looking for a different bread for breakfast or lunch, but don’t want to assume that brown or multigrain bread is wholemeal just because of its colour. The Netherlands Nutrition Centre defines wholemeal bread as bread made from 100% wholemeal flour.
You want to choose between standard wholemeal bread and a high-fibre version. Compare the nutritional information for the specific loaves, paying attention to fibre per 100 g and per serving.
You may not get through a whole loaf quickly enough. A half loaf or portions for the freezer may suit how much you eat better; the Netherlands Nutrition Centre’s storage guide gives storage times for wholemeal bread.
When doing your first shop to replace white bread, start by checking for the ‘wholemeal’ label. Then weigh up the fibre, texture and quantity against how much bread your household eats.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Type of bread | Look for the ‘wholemeal’ label; don’t rely on a brown colour or the word ‘multigrain’ alone. | I want to replace white bread without mistaking brown or multigrain bread for wholemeal. For around 42% of consumers, being sure of the type of bread comes first. |
| Fibre | Compare the fibre per 100 g in the nutritional information, and bear in mind the size of your usual serving. | If bread is often my lunch, I want to compare the fibre content of the loaves I’m considering; fibre is the top priority for around 33% of consumers. |
| Texture | See whether a finer-textured wholemeal loaf suits your preference, but check for the ‘wholemeal’ label here too. | When switching from white bread, I’m looking for a texture my household will enjoy. Texture is the deciding factor for around 17% of consumers. |
| Quantity | Choose a whole or half loaf to suit how much you eat, or check whether you can freeze portions. | My household doesn’t eat much bread at a time, and I want to avoid a whole loaf being left uneaten; freshness matters most to around 8% of consumers. |
The colour and mention of several grains don’t confirm that a loaf is made from 100% wholemeal flour. You could end up buying a different type of bread from the one you intended to choose.
Look for the ‘wholemeal’ label, then compare the nutritional information for the loaf you want to buy.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt, and organic bread usually doesn’t contain it. So the type of bread alone won’t tell you which salt has been used.
For packaged bread, check the ingredients list for baker’s salt or iodised salt. If it matters to your choice, ask the baker about unwrapped bread.
A comparison of fibre or salt applies to the products and basis of comparison stated. According to ALDI, one of its own high-fibre wholemeal loaves has 30% more fibre and 30% less salt than standard wholemeal bread; this doesn’t apply to all wholemeal loaves.
Compare the nutritional information for the specific loaves before you choose.
If you don’t eat much bread, the quality of a whole loaf may deteriorate before you finish it. According to the Netherlands Nutrition Centre’s storage guide, wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer.
Choose a half loaf if that suits how much you eat, or freeze portions.
These supermarket chains offer examples of wholemeal bread and related varieties. Choose based on the label of the specific loaf, not just the supermarket chain.
Albert Heijn has an online wholemeal bread category, including floor-baked loaves.
PLUS has an online wholemeal bread category, including farmhouse wholemeal bread.
ALDI describes freshly baked wholemeal loaves and a separate high-fibre wholemeal loaf.
Lidl lists fine wholemeal bread and a loaf made with extra-finely milled wholemeal flour, among other options.
Dirk lists bread products, including Bakker van der Akker Boeren Extra vezels volkoren heel.
This flatbread is different from the sliced wholemeal bread you might be looking for to make sandwiches. See whether this style suits your meals, and check the packaging before choosing it as a wholemeal alternative.
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For anyone who would like to use flatbread instead of sliced bread. Check the current packaging to confirm that the flour used is 100% wholemeal; also check the ingredients if the use of iodised baker’s salt matters to your choice.
No. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour; brown bread may be a mixture of wholemeal flour and white flour. Look for the ‘wholemeal’ label rather than relying on colour alone.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt, and organic bread usually doesn’t contain it. For packaged bread, check the ingredients list; for unwrapped bread, ask which salt has been used.
According to the Netherlands Nutrition Centre’s storage guide, wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer. Don’t eat mouldy bread; if you don’t eat much, consider buying half a loaf or freezing portions.
No. ‘Wholemeal’ describes the flour used; it doesn’t mean that a product is gluten-free. If you’re buying gluten-free bread, check the ingredients and allergen information on the current label. According to the Netherlands Nutrition Centre, common allergens must be clearly indicated.
