Lunch-goers who want to be sure they’re choosing wholemeal
A dark crust or the word ‘sourdough’ isn’t enough for you. You look for the wholemeal label and check the ingredients before letting flavour or appearance sway your decision.
Who is this choice relevant to?
Shoppers choosing sourdough for its flavour
You’re looking for a loaf with the flavour and crust you expect from sourdough, but in a wholemeal variety too. According to the Netherlands Nutrition Centre, sourdough bread can be made from different types of grain, so check these two qualities separately.
Lunch-goers comparing labels
Fibre, salt, ingredients or allergens help you decide which bread is right for you. Compare nutritional values on the same basis, and read the allergen information for the loaf you’re actually buying.
What should you look for when choosing?
When choosing wholemeal sourdough bread for lunch, consider the wholemeal label, the nutritional information and your preference for sourdough flavour separately. The table will help you decide which question matters most for your purchase.
| What to look for | What to check before buying | Who it matters to |
|---|---|---|
| Wholemeal status | Look for the wholemeal label and check which flour and grain ingredients have been used. The Netherlands Nutrition Centre recommends choosing a wholemeal or brown variety explicitly, even when buying sourdough bread. | If wholemeal is my first requirement, I don’t want to rely on a dark colour or rustic name. Around 33% of consumers give this reassurance top priority. |
| Fibre and salt | Compare fibre and salt per 100 g using the current nutritional information; then consider how much bread you’ll have for lunch. | When I’m choosing between loaves, I want to compare fibre and salt on the same basis. For around 25% of consumers, this comparison is their main concern. |
| Sourdough flavour and crust | As well as checking that it’s labelled as sourdough, look for the wholemeal label and see whether the bread still needs baking. | I’m mainly looking for the flavour and crust of sourdough, as long as the bread also meets my preference for wholemeal. This flavour preference comes first for around 25% of consumers. |
| Practical suitability | Read the current allergen information and choose an amount of bread that suits when you’ll eat it or freeze it. | If the ingredients or my lunch plans are the deciding factor, I want to know before buying whether this particular loaf will work for me. An estimated 17% of consumers put practical suitability first. |
Common mistakes
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Assuming sourdough or a dark crust means wholemeal
Sourdough describes how bread is made, not necessarily the grain used. According to the Netherlands Food and Consumer Product Safety Authority (NVWA), a grain product can only be called wholemeal if all the grain ingredients are wholemeal flour.
Look for the wholemeal label in the product description, then check the ingredients.
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Comparing fibre and salt using different serving sizes
A value per slice can’t be compared directly with one per 100 g. This can make the difference between two loaves seem bigger or smaller than it really is.
Use the nutritional values per 100 g for both loaves, then factor in your own portion size.
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Skipping the allergen information
The words wholemeal and sourdough don’t tell you which allergens a particular loaf contains. For example, the ingredients for the Korenlanders sourdough bread described by PLUS include wholemeal wheat flour.
Check the current ingredients and allergen information for every loaf, even if you’ve bought a similar one before.
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Buying more fresh bread than you’ll use
If you only have bread for lunch on a few days, you could be left with a whole loaf. The Netherlands Nutrition Centre says wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer.
Choose an amount that suits your lunch plans, or freeze the bread in portions.
Brands to consider
These brands have described wholemeal or sourdough breads that can be a useful starting point for comparison. Always check the details for the specific loaf you’re thinking of buying.
Albert Heijn
The Liefde & Passie range includes a wholemeal wheat and rye sourdough loaf.
- The product name makes both sourdough and wholemeal clear.
- Check the latest product information and availability for the variety you’re looking for.
Jumbo
Jumbo describes sourdough and wholemeal breads, including its Double Dark Wholemeal Sourdough Bread.
- The product information for this variety lists fibre and salt, so you can compare values per 100 g.
- Jumbo stated that this particular variety was no longer available to order online; check which breads are currently available.
Lidl
Lidl describes its Rustic Wholemeal Sourdough Bread as a wholemeal wheat sourdough loaf.
- The description specifies the type of grain, as well as identifying the bread as sourdough and wholemeal.
- The product page says it’s sold in store; check the packaging there for ingredients, allergens and nutritional information.
Aldi
Aldi describes an Extra High-Fibre Wholemeal Bread.
- According to Aldi, this particular loaf contains 30% less salt and 30% more fibre than standard wholemeal bread.
- This comparison applies to the variety mentioned and doesn’t say anything about other Aldi breads or sourdough flavour.
Plus
PLUS describes products including Korenlanders Little Wholemeal Sourdough Bread with Poppy Seeds.
- The ingredients list states 51% wholemeal wheat flour and 8% sourdough, giving you more to assess than just the product name.
- Read the full ingredients and allergen information on the current packaging.
Dirk
Dirk describes Bakker van der Akker breads, including its Farmer’s Extra-Fibre Wholemeal Loaf.
- The product name identifies this wholemeal variety within the range described.
- Check the current nutritional information and ingredients for the loaf you choose; the name doesn’t tell you whether it contains sourdough.
Wholemeal bread at Joybuy
Related products coming soon.
Frequently asked questions
Is sourdough bread automatically wholemeal?
No. According to the Netherlands Nutrition Centre, sourdough bread can be made from different types of grain. So if wholemeal is a must for your lunch, look specifically for the wholemeal label and check the ingredients too.
How do I compare the fibre and salt in two loaves?
Compare the values per 100 g, so you’re using the same basis for both loaves. Then consider how much bread you actually eat, and check the latest nutritional information on the packaging.
What should I look for if allergens are important?
Read the ingredients and allergen information for the specific loaf. Wholemeal and sourdough don’t mean that a bread is free from wheat or other allergens, so don’t rely on the product name alone.
Does every loaf contain iodised baker’s salt?
Don’t assume so. The NVWA describes adding iodine via baker’s salt as an approved way to make bread, not as proof of the ingredients in every loaf. For a particular bread, check the label or ask the baker which salt was used.
How should I store wholemeal bread for several lunches?
Choose an amount that suits the days you’ll be eating bread, and freeze portions if needed. The Netherlands Nutrition Centre says wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer; freezing it for longer may affect its quality.