For a sweet breakfast, don’t choose multigrain sourdough bread based on those two words alone. Check whether it’s wholemeal, compare fibre and salt per 100 g, and read the ingredients and allergen information. If you’re mainly looking for a sourdough flavour and a firm crust, check the type of bread and how it’s made. If you want to keep bread in stock, look at the baking and freezing instructions. Ordinary sourdough bread made with wheat or rye is not gluten-free.
If you often eat sweet toppings, you may want to check whether the bread itself is made with wholemeal flour and how much fibre it contains. The term ‘multigrain’ doesn’t tell you whether a loaf is wholemeal, so compare the product description and nutritional information per 100 g.
You’re choosing the bread mainly for its flavour, crust and texture alongside sweet toppings. Check what type of sourdough the product contains and whether you’re buying freshly baked, packaged or bake-at-home bread.
According to the Netherlands Nutrition Centre, ordinary bread made with gluten-containing grains isn’t suitable for people who need to avoid gluten. Check for a gluten-free label and read the allergen information. If you have a wheat allergy, also check separately whether the product contains wheat.
First decide what matters most for your sweet breakfast: the bread’s ingredients, its sourdough flavour, allergens, or how easy it is to buy and store. Then compare specific products on the same nutritional basis.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Read the product description and ingredients list; compare fibre per 100 g. | When I’m having sweet toppings, I want to know whether my bread is genuinely wholemeal, not just whether it contains several grains. This is the top priority for around 36% of consumers. |
| Sourdough flavour and texture | Check whether sourdough is mentioned and whether the bread is freshly baked, packaged or bake-at-home. | A distinctive flavour and firm crust are what make the difference for me when choosing bread for breakfast. This is the main thing around 29% of consumers are looking for. |
| Gluten and allergens | Read the latest allergen information. If you avoid gluten, check for a gluten-free label; if you have a wheat allergy, also check whether the product contains wheat. | If I need to avoid certain ingredients, the bread has to be suitable for what I can eat; a sourdough label isn’t enough. An estimated 21% of consumers make this their top priority. |
| Buying and storing | Check whether the bread is available in store and read the baking and freezing instructions. | I want to be able to store bread or bake it shortly before breakfast without buying more than I’ll use. For around 14% of consumers, this convenience matters most. |
Bread can contain several grains without being wholemeal. So the name alone doesn’t tell you enough if you’re specifically looking for wholemeal bread or a certain amount of fibre.
Check the product description, the types of flour used and the fibre per 100 g.
Sourdough refers to fermentation, not the absence of gluten. Ordinary sourdough bread made with wheat, rye or barley is therefore not a gluten-free alternative.
If you need to avoid gluten, choose a product clearly labelled gluten-free. If you have a wheat allergy, also check the ingredients and allergen information specifically for wheat.
Ingredients and allergen information can change from one product or pack to another. That makes it important to check the latest information if you need to avoid an ingredient.
For packaged bread, read the label on the product you’re buying. For unpackaged bread, ask for the latest allergen information.
A large loaf may not be the best fit for a small household if some of it is left out and goes stale.
Buy an amount you’ll use, or freeze portions as soon as you get home; this is also the storage advice from the Netherlands Nutrition Centre.
Albert Heijn describes AH OerDesem donker meergranen heel gesneden as an 800 g wholemeal multigrain sourdough loaf, sliced.
Jumbo includes desem bruin meergranen in its range of rustic sourdough breads.
Lidl describes Bio rustiek meergranen desembrood as a 600 g organic brown loaf with seeds and kernels.
ALDI includes Boeren volkoren meergranenbrood among its bread selection.
PLUS lists both Korenlanders Desem Meergranen Boekweit and bake-at-home demi-baguettes made with multigrain and sourdough.
Dirk includes multigrain and sourdough breads in its range.
No. The term ‘multigrain’ doesn’t automatically mean the bread is wholemeal. Check the product description and ingredients list, and compare the fibre per 100 g if it matters to your choice.
No. Sourdough doesn’t make bread containing wheat, rye or barley gluten-free. If you need to avoid gluten, check whether the product is labelled gluten-free. If you have a wheat allergy, also check whether it contains wheat.
Ask for the allergen information for the specific bread before buying it. The Netherlands Food and Consumer Product Safety Authority says that sellers must also provide information about allergens present in unpackaged foods.
You can’t tell from the terms ‘multigrain’ or ‘sourdough’. Read the ingredients list on the bread you’re buying to see what type of salt is listed.
Follow the storage instructions on the packaging and, ideally, freeze the portion you won’t use straight away. The Netherlands Nutrition Centre advises freezing bread as soon as you buy it and taking out only what you need each time; throw away any mouldy bread.
