When choosing multigrain sourdough bread for lunches at home during the school holidays, consider the type of bread and how many lunches you need it for, rather than relying on the words ‘multigrain’ and ‘sourdough’ alone. A whole sliced loaf is handy if you want to freeze portions for several lunches. Smaller loaves and bake-at-home rolls are a good fit when you need less bread per lunch, although they take time to prepare. Check each loaf individually to see whether it is wholemeal and what the packaging says about fibre, ingredients and allergens.
If you’ll be having lunch at home on several days during the school holidays, it helps to work out how much bread you’ll need each time. The Voedingscentrum advises freezing bread in portions as soon as you buy it if you want to keep it in reserve.
The word ‘multigrain’ doesn’t tell you whether a loaf is wholemeal. So check the bread description, ingredients and fibre per 100 g before comparing different loaves.
If you have an allergy or need to avoid certain ingredients for another reason, the up-to-date information for the specific loaf is what matters. The Netherlands Food and Consumer Product Safety Authority explains how allergens are listed on the labels of pre-packed foods; also look out for any warnings about traces.
First decide whether wholemeal status, lunch planning, sourdough character or checking the ingredients matters most to you. Then compare the shape of the bread and the information on the packaging.
| What to consider | What to check before buying | Who it matters most to |
|---|---|---|
| Wholemeal and fibre | Check whether the loaf is explicitly described as wholemeal and compare the ingredients and fibre per 100 g. | If I want to serve wholemeal bread at lunch, I want to be able to tell from the description and ingredients. For around 33% of consumers, checking for wholemeal and fibre comes first. |
| Portions and preparation | Compare the loaf’s weight or the number of rolls, and read the freezing or baking instructions for the option you choose. | When the number of people eating lunch varies, I don’t want to have to cut into a large loaf every time. Around 25% of consumers give top priority to portions and planning. |
| Sourdough character | Check whether the product information mentions sourdough and whether you can serve the bread straight away or need to bake it first. | If I specifically want to serve sourdough at lunch, I want to be sure I’m not relying on a rustic-sounding name alone. This is the most important factor for around 25% of consumers. |
| Ingredients and allergens | Read the current ingredients list, allergen information and any relevant warnings about traces. | If someone at the table needs to avoid certain ingredients, I need to check the specific option before buying it. Checking ingredients comes first for around 17% of consumers. |
According to the Voedingscentrum, multigrain bread contains at least three types of grain. The name doesn’t tell you whether the flour used is wholemeal; colour and visible seeds don’t confirm it either.
Look for the explicit ‘wholemeal’ description and compare the types of flour and fibre per 100 g on the packaging.
The multigrain sourdough products described contain gluten-containing cereals; other allergens or possible traces may also be listed, depending on the product. The way the bread is made doesn’t change this ingredient information.
Before buying, check the current allergen information for the exact loaf you want to serve. Don’t rely on the words ‘multigrain’ or ‘sourdough’ alone.
A whole loaf can provide bread for several lunches, but you’ll need a plan if you won’t eat all the slices at once.
Choose an amount that suits the number of lunches you’re planning. Freeze suitable bread in portions as soon as you buy it, as the Voedingscentrum advises, or choose a smaller loaf.
Jumbo says its fresh sourdough loaves, baked in store, can’t be ordered online. So finding a suitable loaf doesn’t necessarily mean you’ll be able to order it online.
Check how the specific product can be ordered before planning your lunch around it.
A useful option if you want to divide a whole sliced multigrain wholemeal sourdough loaf between several lunches.
Offers both multigrain sourdough rolls and a separate range of sourdough loaves baked in store.
Offers examples of both a smaller multigrain sourdough loaf and multigrain sourdough demi-baguettes that you bake at home.
An in-store option if you’re looking for an organic brown multigrain sourdough loaf with seeds.
A point of comparison for multigrain wholemeal bread, but not necessarily for a lunch where you specifically want sourdough.
A point of comparison for a multigrain baguette to bake at home, rather than confirmed multigrain sourdough bread.
No. ‘Multigrain’ and ‘wholemeal’ don’t mean the same thing. According to the Voedingscentrum, ‘multigrain’ means the bread contains at least three types of grain. If this matters for your lunch choice, check that it is explicitly described as wholemeal, as well as the ingredients and fibre per 100 g.
No, don’t assume that it does. Brood.net says that using baker’s salt containing iodine isn’t a legal requirement. For example, Albert Heijn lists iodised salt in the OerDesem option described here; for other loaves, check their own ingredients lists.
After buying bread that’s suitable for freezing, divide it into portions for individual lunches. The Voedingscentrum advises freezing bread in portions as soon as you buy it, then taking out what you need for each day. Also follow the storage instructions on the packaging of the bread you choose.
Read the current ingredients and allergen information for the specific product, including any relevant warnings about traces. The products described may list gluten-containing cereals and other allergens; the word ‘sourdough’ alone doesn’t tell you whether a loaf is suitable if you need to avoid certain ingredients.
