If you’re looking for a wholemeal base for a school lunchbox, bread explicitly labelled ‘wholemeal’ gives you more certainty than a ‘multigrain’ label alone. Check the ingredients and allergens in your chosen loaf, too: sourdough isn’t gluten-free, and bake-at-home bread needs different preparation from bread that’s ready to fill straight away.
You want to know whether the bread is actually labelled wholemeal, rather than judging it by how ‘multigrain’ it looks. The ingredients list and nutritional information, including fibre per 100 g, can help you compare products.
You want to check which allergens the bread contains before packing it, and whether the school has any rules about packed lunches. Check the product you’ve chosen: the ingredients in one sourdough or multigrain loaf won’t necessarily be the same as another.
You’re looking for a type of bread that fits your morning routine. Sliced bread is ready to fill, while part-baked rolls need to be finished in the oven at home. Freshly baked bread from the shop may only be available in-store.
Start with the type of bread you want, then check the label, allergens and any preparation the product needs. According to the Netherlands Nutrition Centre, ‘multigrain’ means the bread contains at least three types of grain; on its own, it doesn’t mean the bread is wholemeal.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal base and fibre | Look for the word ‘wholemeal’, read the ingredients and, for packaged bread, compare the fibre per 100 g. | If I want to pack bread with a clearly stated wholemeal base, the word ‘multigrain’ alone isn’t enough for me. An estimated 36% of consumers prioritise a wholemeal base and fibre information. |
| Allergens and school rules | Check the latest allergen information and, if necessary, ask about the rules at the school or in the class. | If an allergen needs to be avoided, I want to know exactly what’s in this particular bread before packing the lunchbox. An estimated 29% of consumers consider checking allergens their first priority. |
| Type of bread and preparation | Check whether the bread is sliced and ready to fill, or needs to be baked first; also check where it’s available. | On a busy morning, I mainly need bread that fits the time I have to prepare lunch. Preparation and availability are top priorities for an estimated 21% of consumers. |
| Type of salt and ingredients | Check the ingredients for ‘baker’s salt’ or ‘iodised salt’; don’t assume anything about the ingredients from the word ‘sourdough’. | If bread goes to school regularly, I want to know which ingredients have been used. An estimated 14% of consumers look at these ingredients first. |
According to the Netherlands Nutrition Centre, ‘multigrain’ tells you how many types of grain the bread contains, not whether all the flour used is wholemeal. So bread can contain several grains as well as refined flour.
If you prefer wholemeal bread, look for an explicit wholemeal label, then check the ingredients and, where provided, the fibre per 100 g.
Sourdough doesn’t make bread containing gluten-containing grains gluten-free. For example, Jumbo lists gluten-containing grains and sesame as allergens in its multigrain sourdough rolls.
Check the latest allergen information for every loaf, and if gluten must be avoided, choose only a product that’s labelled as suitable.
Jumbo describes freshly baked sourdough loaves that can’t be ordered online, while part-baked rolls need to be finished at home. Both require different planning from bread that’s ready to fill straight away.
Before buying, check the type of product, storage and baking instructions, and availability at the shop.
If the bread needs baking, remember to allow time for it to cool before packing it.
The Netherlands Nutrition Centre highlights bread made with baker’s salt as something to consider when it comes to children’s iodine intake. Whether a loaf contains baker’s salt or iodised salt depends on the product.
Check the latest ingredients list, or ask which type of salt is used if you’re buying unpackaged bread.
The AH Liefde & Passie range includes wholemeal sourdough products. If you’re looking for a wholemeal base, compare the information for the specific loaf.
Jumbo sells freshly baked sourdough loaves in-store, as well as packaged, part-baked multigrain sourdough rolls.
PLUS includes Korenlanders sourdough options in its multigrain range, including a buckwheat loaf.
Lidl describes a rustic multigrain sourdough loaf as white bread with kernels and seeds.
ALDI lists a sliced Boeren wholemeal multigrain loaf as an option if you want bread that’s ready to fill straight away.
Dirk lists multigrain bread and wholemeal multikorn bread separately, as well as a multigrain artisan loaf with grains and seeds.
These two pack sizes are for anyone considering wholemeal sourdough bread who can thaw and bake it at home. If you’re specifically looking for bread made with several types of grain, check the ingredients: these loaves are named as wheat bread, not multigrain.
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This pack of two loaves suits a lunch routine that allows time for thawing, baking and cooling. Check the latest ingredients and allergen information before packing; the bread’s name alone doesn’t confirm that it contains several types of grain.
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This 550 g loaf is a good fit if you have time to thaw, bake and cool it at home. For a school lunch, check the latest ingredients and allergen information, and check which grains it contains if ‘multigrain’ is a condition of your purchase.
No, not necessarily. According to the Netherlands Nutrition Centre, multigrain bread contains at least three types of grain, but that label doesn’t mean all the flour used is wholemeal. Check that the chosen loaf is labelled wholemeal and read the ingredients.
No. Sourdough doesn’t make bread containing gluten-containing grains gluten-free, and a recipe may include yeast as well as sourdough. Jumbo lists gluten-containing grains and yeast in its multigrain sourdough rolls; always check the label for any other loaf.
If you’re buying unpackaged bread, ask for the allergen information for that specific product before you buy it. The Netherlands Food and Consumer Product Safety Authority says this information is shown on the label of prepacked bread; also check any rules set by the school or class.
Because the word ‘sourdough’ doesn’t tell you which type of salt has been used. The Netherlands Nutrition Centre highlights bread made with baker’s salt as something to consider when it comes to children’s iodine intake. If this matters to you, check the latest ingredients for ‘baker’s salt’ or ‘iodised salt’.
