If you want a wholemeal base for lunch, first check whether the bread or crackers are specifically labelled wholemeal; sourdough alone tells you nothing about the type of flour used. A rye crispbread gives you a ready-made crunchy base, while you can toast a slice of sourdough bread yourself and top it however you like. If you need to avoid gluten, look for an explicit gluten-free label and check the latest allergen information.
You want bread or crackers as a base for your toppings, and prioritise a clear wholemeal label over words such as sourdough or artisan. The Voedingscentrum explains that wholemeal bread is made from 100% wholemeal flour.
You’re choosing between a crispbread that’s ready to top and sourdough bread that you toast yourself. Taste and texture matter, but you check separately whether the product is wholemeal.
You need to know whether a product contains gluten or other allergens relevant to you. For packaged bread, read the label; for unpackaged bread, ask for the allergen information before choosing.
First decide whether a wholemeal label or a specific allergen requirement is essential for you. Then choose between a crispbread and bread you can toast yourself, and check whether the product is available where you want to buy it.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Wholemeal and fibre | Look for the wholemeal label; compare fibre per 100 g across products of the same type. | If I want the base of my lunch to be wholemeal, I don’t want to rely on the word sourdough alone. For around 30% of consumers, a wholemeal base is the top priority. |
| Taste and texture | Choose between a ready-to-eat crispbread and a slice of sourdough bread to toast yourself. | I’m mainly looking for a crunchy lunch base that suits the way I like to top my bread. For around 30% of consumers, taste and texture come first. |
| Gluten and other allergens | Read the allergen information and, if necessary, check for an explicit gluten-free label. | If I need to avoid gluten or another allergen, the product information determines my choice. For around 20% of consumers, this check matters most. |
| Availability and convenience | Check where it’s sold and follow the storage instructions on the packaging. | I want to be able to buy, store and use my lunch base when it suits me. For around 20% of consumers, this is the main consideration. |
These words don’t confirm that bread is made from wholemeal flour. According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour.
Look for the wholemeal label first. Then compare the nutritional information and choose the taste and format you prefer.
A sourdough product may contain gluten-containing grains. For example, Wasa sourdough rye crispbread lists rye and barley.
If you need to avoid gluten, choose a product with an explicit gluten-free label and check the latest allergen information.
Your choice of bread or crackers doesn’t tell you what else is in your lunch; the toppings also affect the meal’s overall make-up.
When putting your lunch together, consider the combination of base and toppings. The Voedingscentrum suggests options including vegetables, egg and lower-salt hummus.
Jumbo describes sourdough breads from its in-store bakery that can’t be ordered online; Lidl lists its Rustic wholemeal sourdough bread as an in-store product.
Check where it’s sold and the latest product information before relying on a particular loaf being available.
The range includes Dutch sourdough wholemeal bread, a loaf you can toast yourself to use as a base.
Jumbo sells sourdough breads from its in-store bakery, as well as a separate Double Dark Sourdough Wholemeal Bread.
Lidl describes its Rustic wholemeal sourdough bread as a wholemeal wheat sourdough loaf.
Sourdough rye crispbread is a ready-to-eat crunchy base, rather than bread you toast yourself.
Garbo Dark Wholemeal Sourdough Bread, Free from Gluten, Wheat and Milk, is a separate bread option for anyone looking for those specific product claims.
If you’re looking for a ready-to-eat wholemeal rye crispbread as a lunch base, you can compare this sourdough variety with bread you toast yourself. It’s a crispbread, not a slice of sourdough bread.
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A crunchy base you can top without toasting.
According to the product information, this variety contains 100% wholemeal rye, 19 g of fibre and 1.2 g of salt per 100 g. The listed allergens include rye and barley, so don’t choose these crispbreads if you need a gluten-free product.
No. Sourdough refers to how the bread is made, not to the type of flour. Look for the wholemeal label if that matters for your lunch base; according to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour.
Only if the specific product is explicitly labelled gluten-free and the latest allergen information meets your needs. Sourdough alone doesn’t guarantee this: for example, Wasa sourdough rye crispbread lists rye and barley.
Think about what you put on top, too. The Voedingscentrum suggests options such as vegetables, egg and lower-salt hummus for toppings; the toast base alone doesn’t determine what’s in your lunch.
No, it varies by product and retailer. Jumbo says its in-store bakery sourdough breads can’t be ordered online, while Lidl lists its Rustic wholemeal sourdough bread as an in-store product. Check the latest sales information before choosing a particular loaf.
