Choose wholemeal sourdough if fibre is a priority for your lunch, or fresh bread from the shop if you want to pick it up and eat it straight away. A part-baked sourdough baguette could suit a later lunch if you have time to finish baking it. Check each product’s ingredients, allergen information, whether it contains iodised salt and whether it’s available at your local store.
You’re looking for sourdough for lunch and want to know whether it’s wholemeal too. The word ‘sourdough’ won’t tell you that: check the bread description and, if the information is available, compare the fibre per 100 g. Albert Heijn lists 6.5 g of fibre per 100 g for AH Liefde & Passie Nederlands desem volkoren.
You’ll be eating soon after buying it and want to take home a rustic sourdough from the shop. Check what your local store stocks: Jumbo says its sourdough loaves baked in store are only available in-store, while Lidl notes that its fresh range varies between stores.
You want to serve the bread later and have an oven or another suitable way to prepare it. A part-baked sourdough product could work well, as long as you follow the baking and storage instructions on the packaging.
First, think about when you’ll eat it: straight after buying it or once you’ve finished baking it. Then compare the type and size of loaf, along with the information on the label.
| What to consider | What to check before buying | Who it’s for |
|---|---|---|
| Wholemeal and fibre | Check the bread description and the first flour ingredient. Compare the fibre per 100 g if the nutritional information is available. | If fibre is my top priority for lunch, I want to be able to see whether the sourdough is genuinely wholemeal. Around 29% of consumers put this first when choosing bread. |
| Sourdough and texture | Check the ingredients if you’re specifically looking for sourdough. Choose a loaf size that suits your filling and lunch plans. | For bread I’m going to eat straight away, what matters most is whether I like the taste and texture. This is the top priority for around 36% of consumers. |
| Size and preparation | Check the number of pieces or the weight, and see whether the bread is part-baked and needs to be finished in the oven. | If I’m having lunch later, I want to know whether I’ll need to finish baking the bread and whether there’ll be any left over. This practical convenience comes first for around 21% of consumers. |
| Store availability | Check what your local store stocks and look at the product itself to make sure it’s the type of sourdough and bread you want. | When I’m picking up bread on the go, I don’t want to find an empty bakery section. Around 14% of consumers prioritise local availability. |
Sourdough and wholemeal describe different things. So a sourdough loaf isn’t automatically wholemeal.
Check the bread description and ingredients list. If fibre is important to your choice, compare the amount listed per 100 g.
According to the Voedingscentrum, bakers aren’t required to use bakers’ salt. The name of the bread therefore won’t tell you which type of salt it contains.
Look for ‘bakers’ salt’ or ‘iodised salt’ on the label, or ask about the ingredients if the bread is unwrapped.
Jumbo says its sourdough loaves baked in store are only available in-store. Lidl notes that its fresh range may vary between stores.
Check your store’s information before making a special trip for one loaf, especially if you don’t have much time for lunch.
Having to go to another shop will add extra travel time.
A whole loaf may be more than you need for one lunch. The best way to store it also depends on the product.
Consider smaller loaves or individual rolls too. Follow the storage advice on the packaging for any leftovers, and freeze the bread in portions if you like.
These examples can help you find sourdough products and product information; they don’t tell you what an individual store currently has in stock.
A useful place to start if you want to compare the ingredients and nutritional information for a specific packaged sourdough loaf.
Worth considering if you’re choosing between sourdough baked in store and a part-baked sourdough product.
An option for exploring smaller sourdough loaves and different ways of preparing them.
A shop to explore for oven-fresh bread and a product described as wholemeal wheat sourdough.
A shop where you can browse freshly baked rustic loaves in person.
A shop where you can look through the bread range for sourdough and sizes suitable for lunch.
No. Sourdough on its own doesn’t mean the bread is wholemeal. Check the bread description and ingredients list if wholemeal is an important consideration for your lunch.
No. According to the Voedingscentrum, bakers aren’t required to use bakers’ salt. For packaged bread, check the label; for unwrapped bread, ask which salt has been used.
Read the latest allergen information for the specific loaf, or ask about it if the bread is unwrapped. For example, PLUS says its Korenlanders Kleintje desembrood bruin meergranen contains several gluten-containing cereals and soya; don’t assume another sourdough has the same ingredients.
For wholemeal bread once opened, the Voedingscentrum recommends storing it for 2–4 days in a kitchen cupboard or 1–3 months in the freezer. For part-baked or packaged sourdough products, follow the specific storage instructions on the label.
No, it depends on the product and the shop. Jumbo says its sourdough loaves baked in store can’t be ordered online, while PLUS lists Korenlanders sourdough as available for home delivery. Check what your local shop offers before planning your lunch.
