Choose a multigrain sourdough roll if flavour and a sturdy shape for your filled lunch are top priorities. If you want to eat straight away, choose a roll that needs no preparation. If you want bread made from the whole grain, look specifically for the ‘wholemeal’ label, and check the ingredients and allergens for each product.
You want a roll made from the whole grain and don’t assume that ‘multigrain’ means the same as ‘wholemeal’. According to the Netherlands Nutrition Centre, the term ‘multigrain’ alone says nothing about whether bread is wholemeal.
You’re looking for a sourdough roll for a filled lunch, and flavour and texture matter to you. Check the shape and preparation method: a part-baked baguette needs more preparation than a roll that’s ready to fill.
You want to pick up a roll without having to bake it first or slice a whole loaf. Check whether the product is ready to eat and how many rolls are in the pack.
First decide whether wholemeal, sourdough flavour or convenience matters most for your lunch. Then check what the name, ingredients and preparation instructions mean for the particular roll you’re considering.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Wholemeal and fibre | Look for the ‘wholemeal’ label and read the ingredients; colour, seeds and ‘multigrain’ aren’t enough to tell you. | I want bread made from the whole grain for my lunch, not just bread with several types of grain. Around 33% of consumers make this wholemeal choice their priority. |
| Sourdough flavour and bread shape | Check whether sourdough is mentioned and whether you’re buying an individual roll, a baguette or a whole loaf. | For a generously filled roll, I prioritise the flavour and texture I’m looking for in sourdough. This is the main thing around 27% of consumers want. |
| Ready to eat | Check the number of items and whether you need to defrost, bake or slice the bread. | If I’m having lunch on the go, I don’t want to need an oven first. Around 20% of consumers prioritise being able to eat their bread straight away. |
| Ingredients and allergens | Read the latest allergen information. If it matters to your choice, check separately whether baker’s salt or iodised salt has been used. | Before buying, I want to know which ingredients and allergens are in my bread, and which salt has been used if I’m checking for it. This label check is the deciding factor for around 20% of consumers. |
Dark bread with seeds or different grains isn’t automatically made from the whole grain. The Netherlands Nutrition Centre therefore distinguishes between multigrain bread and wholemeal bread.
If wholemeal is what you’re looking for, check that ‘wholemeal’ is explicitly stated on the product and read the ingredients.
According to the Netherlands Nutrition Centre, baker’s salt contains iodine, but bakers aren’t required to use it. The type of bread won’t tell you which salt it contains.
Read the ingredients list or ask the baker which salt was used in the bread.
A part-baked product isn’t suitable for eating straight away if it still needs to go in the oven. For example, PLUS says its multigrain sourdough demi-baguettes need 8–10 minutes in the oven at 220 °C. This instruction applies to that product, not to all sourdough rolls.
Check the preparation instructions before buying. If you can’t use an oven, choose a roll that’s ready to eat.
With a part-baked product, you’ll also need to allow time and make sure you have access to an oven.
Sourdough doesn’t mean that bread is gluten-free. The grains used and the allergen information are what matter.
If you follow a gluten-free diet, look for an explicit gluten-free label and check the allergen information every time you buy.
These brands offer different types of bread to suit your lunch. Compare the labels and preparation instructions for each product; a brand name alone tells you nothing about whether bread is wholemeal or what it contains.
Albert Heijn lists AH OerDesem dark multigrain as a whole, sliced loaf.
Jumbo lists multigrain sourdough rolls in packs of four, as well as describing its range of sourdough breads.
PLUS lists, among other products, a small brown multigrain sourdough loaf and multigrain sourdough demi-baguettes.
Lidl lists an organic rustic multigrain sourdough loaf and a range of bread baked in store.
ALDI lists a farmhouse wholemeal multigrain loaf for anyone who prioritises wholemeal bread over a specific type of sourdough.
Dirk lists a multigrain hearth-baked loaf and a rustic multigrain part-baked baguette.
Below, you’ll find multigrain baguettes and rolls alongside a wholemeal round loaf. For a filled lunch, choose based on the shape of the bread and how much preparation it needs. Check the sourdough and wholemeal labels, and the ingredients, for each product.
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For a filled lunch you can prepare at home. These baguettes need to be defrosted and baked; check the baking time on the packaging. Read the ingredients if you’re specifically looking for sourdough or wholemeal bread.
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For anyone who wants individual baguettes to portion out for lunch and can bake them in advance. These baguettes need to be defrosted and baked, so they’re not suitable for eating straight away without preparation. Check the ingredients and allergens on the packaging.
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For anyone looking for individual multigrain rolls without needing them to be sourdough. Before buying, check whether they need to be prepared, and read the ingredients if wholemeal status or the type of salt used matters to your choice.
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For anyone who wants a whole wholemeal loaf instead of individual multigrain rolls. You’ll need to defrost, bake and cool it before slicing. Check the baking time on the packaging, and don’t expect it to be ready for an immediate packed lunch.
No. ‘Multigrain’ and ‘sourdough’ don’t mean that bread is made from the whole grain. The Netherlands Nutrition Centre distinguishes between multigrain bread and wholemeal bread, so look for the ‘wholemeal’ label and check the ingredients.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. If the type of salt used matters to you, read the ingredients list or ask the baker.
No. The words ‘multigrain’ and ‘sourdough’ don’t mean that a product is gluten-free. If you follow a gluten-free diet, check that the product is explicitly labelled as gluten-free and read the latest allergen information; some grains naturally contain gluten.
The Netherlands Nutrition Centre says wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer. For a specific sourdough or part-baked product, also follow the storage instructions on the packaging.
