For your BBQ, choose a wholemeal sourdough baguette or round loaf if you want to share and top slices; ordinary wholemeal bread is a good option if sourdough isn’t essential. For both, check the wholemeal description, ingredients and allergens, and plan when to buy it around any preparation and storage instructions.
A baguette or round loaf is a practical choice if you want to serve slices with dips or toppings at your BBQ. PLUS describes a wholemeal wheat sourdough baguette, while Jumbo offers rustic sourdough loaves with a crispy crust.
Even if the bread is just a side, it’s worth knowing what you’re buying. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour. The term sourdough doesn’t tell you how much wholemeal flour the bread contains.
Sourdough bread isn’t automatically gluten-free. Before buying, check the current ingredients and allergen information, even if you’ve bought the same bread before. The Netherlands Nutrition Centre stresses the importance of checking the label if you have a food allergy.
First, decide what matters most for your BBQ: how you’ll serve the bread, its ingredients, allergens or when you’ll need it.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Shape and serving | Choose between a baguette, a whole round loaf or sliced bread, depending on how you plan to serve it. Check whether your preferred option is available at your shop. | I want to share and top slices, rather than serve the bread just as a side. Around 33% of consumers prioritise this convenience when serving. |
| Wholemeal and fibre | Look for the wholemeal description and, if you like, compare the nutritional information per 100 g. A dark colour or the term sourdough isn’t enough. | If I’m mainly looking for wholemeal bread, I want the description to be clear and will only then consider the shape. This is the top priority for around 27% of consumers. |
| Allergens | Check the current ingredients and allergen information, including any statements about the possible presence of other allergens. | I need to decide whether the bread meets my dietary requirements before serving it. This check comes first for around 20% of consumers. |
| Freshness and planning | Choose the quantity and when to buy it to suit your BBQ, and follow the storage and any baking instructions. | If I need to shop in advance, I want to know how to store the bread until serving and what to do with any leftovers. This is the most important consideration for around 20% of consumers. |
A rustic appearance and the term multigrain don’t tell you whether bread is made from 100% wholemeal flour.
If that’s what you’re looking for, check the label for the wholemeal description. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour.
Sourdough refers to the raising agent. The wholemeal wheat sourdough baguette described by PLUS contains, among other things, gluten-containing cereals.
Check the current ingredients and allergen information every time you buy, including any statements about the possible presence of other allergens.
Bread bought in advance needs to be stored properly until you serve it. For opened wholemeal sourdough bread, the Netherlands Nutrition Centre recommends 2–4 days in a kitchen cupboard and 1–3 months in the freezer.
Buy an amount that suits your plans, and freeze any bread you’ll use later in portions in good time.
Ingredients and availability can change. Albert Heijn, Jumbo and Lidl also describe sourdough products that are only available in store.
Check the current label just before buying and, if you’re looking for a particular loaf, check whether it’s available at your local shop.
Albert Heijn describes AH Liefde & Passie Dutch wholemeal sourdough as a hearty wholemeal sourdough loaf.
Jumbo describes a range of rustic sourdough loaves, including a wholemeal sourdough and pumpkin seed variety.
Lidl describes a rustic wholemeal wheat sourdough loaf.
ALDI offers wholemeal loaves if sourdough isn’t a must for your BBQ.
PLUS describes, among other options, a wholemeal wheat sourdough baguette and a small wholemeal sourdough loaf with poppy seeds.
Dirk lists wholemeal bread and sourdough as separate options in its bread range.
This round loaf is a good fit if you’re planning to share slices around the table. If you’re specifically looking for sourdough, also check the current ingredients and baking instructions.
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The round shape makes this a good choice if you’d like to serve slices at your BBQ.
Pack: 2 loaves of 550 g. Before serving, check the defrosting and baking instructions. If you have dietary requirements, read the current ingredients and allergen information.
No. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour, while brown bread can contain a mixture of wholemeal flour and white flour. Look for the wholemeal description, not just the colour or seeds.
No. Sourdough doesn’t mean that bread is gluten-free. PLUS’s wholemeal wheat sourdough baguette lists gluten-containing cereals; always check the current allergen information for a specific product.
For opened wholemeal sourdough bread, the Netherlands Nutrition Centre recommends 2–4 days in a kitchen cupboard and 1–3 months in the freezer. Follow the instructions on the packaging too, and freeze any bread you’ll need later in portions in good time.
Check the ingredients information or ask the baker which salt was used in the bread. Don’t try to estimate the iodine content of a particular loaf based only on the type of bread or the term baker’s salt.
