If you want wholemeal multigrain sourdough bread for lunch, don’t choose based only on the words ‘multigrain’ or ‘sourdough’. Check the product description and compare fibre, salt, ingredients and allergens on the label. Part-baked bread rolls can be a good option if you have time to finish baking them. Sourdough doesn’t automatically make ordinary bread wholemeal or gluten-free.
You’re looking for bread for your usual lunch and don’t want to confuse ‘multigrain’ with ‘wholemeal’. According to the Netherlands Nutrition Centre, sourdough refers to the way bread is made. Check separately whether it’s wholemeal and what the nutritional information says.
You want to know whether you can take the bread with you straight away, need to bake it first or can freeze it in portions. So, compare the product type, serving size and storage instructions, as well as the nutritional values.
You need to be able to check which gluten-containing grains or other allergens are present. Sourdough doesn’t mean gluten-free. For unpackaged bread, you can ask for allergen information before buying, as explained by the Netherlands Food and Consumer Product Safety Authority.
First, decide whether wholemeal ingredients or a necessary allergen check will determine your choice. Then compare the nutritional information and the type of bread that best suits how you plan to use it.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Wholemeal ingredients and fibre | Look for ‘wholemeal’ in the product description or ingredients, and compare fibre per 100 g. | If you’re looking for a wholemeal sandwich, don’t rely on a dark colour or the word ‘multigrain’ alone. Wholemeal ingredients and fibre are priorities for around 33% of consumers. |
| Ingredients and allergens | Read the latest allergen information. For unpackaged bread, ask about it before buying. Check separately for a gluten-free claim if you need one. | If you need to avoid certain grains or other allergens, you’ll want to know what the bread contains before buying. This is a priority for around 27% of consumers. |
| Preparation and storage | Check whether the bread is sliced or part-baked, how it needs to be prepared and what the storage advice says. | If you’re planning lunch in advance, you’ll want to know whether the bread needs baking and whether you can store it in portions. Around 20% of consumers prioritise convenience and freshness. |
| Salt and iodised salt | Compare salt per 100 g and per portion eaten. Check the ingredients for iodised salt or baker’s salt. | If you’re also taking your sandwich fillings into account, you’ll want to compare the salt content of the bread. Salt content and whether iodised salt is listed are the first things around 20% of consumers look at. |
According to the Netherlands Nutrition Centre, ‘multigrain’ refers to bread made with at least three types of grain. It doesn’t tell you whether all the grains used are wholemeal.
Check the product description and ingredients for ‘wholemeal’, then compare the fibre per 100 g.
Standard multigrain sourdough bread may contain wheat, rye or other gluten-containing grains. The way it’s made doesn’t turn these ingredients into a gluten-free product.
If you need gluten-free bread, choose a product with a clear gluten-free claim and check the allergen information.
Two loaves with the same stated fibre per 100 g can have different salt levels. What you put on your bread is also part of your lunch.
Check both fibre and salt using the same basis for comparison, and consider the portion you actually eat.
The type of bread you choose should suit how often you eat it. The Netherlands Nutrition Centre says opened wholemeal sourdough keeps for less time in a kitchen cupboard than in the freezer.
If you won’t get through a whole loaf quickly, consider buying a smaller one or freezing lunch portions according to the storage advice.
According to the product description, AH OerDesem donker meergranen heel gesneden is a wholemeal multigrain sourdough loaf.
Jumbo sells part-baked multigrain sourdough rolls, as well as sourdough loaves baked in store.
PLUS sells several products under the Korenlanders brand, including a small brown multigrain sourdough loaf and a multigrain buckwheat sourdough loaf.
Lidl describes a 600 g organic brown multigrain sourdough loaf with seeds and kernels.
ALDI describes a farmhouse wholemeal multigrain loaf for anyone primarily looking for this type of bread.
Dirk lists wholemeal, multigrain and sourdough as bread categories in its range.
No. According to the Netherlands Nutrition Centre, ‘multigrain’ means the bread contains at least three types of grain, while sourdough refers to the way it’s made. To check whether it’s wholemeal, look at the product description and ingredients.
You can’t tell from the name alone. Standard multigrain sourdough bread may contain gluten-containing grains such as wheat or rye. Choose bread with a clear gluten-free claim and read the allergen information.
Ask about the allergens present before buying. The Netherlands Food and Consumer Product Safety Authority explains that sellers must provide consumers with allergen information for unpackaged food.
You can’t assume this is the case for every loaf. The Netherlands Food and Consumer Product Safety Authority explains that iodine can be added using baker’s salt. Check the ingredients for iodised salt or baker’s salt for each product.
Follow the product’s storage advice and freeze portions if you won’t eat the bread quickly. The Netherlands Nutrition Centre says opened wholemeal sourdough bread keeps for 2–4 days in a kitchen cupboard or 1–3 months in the freezer.
