For a quick lunch, first choose a loaf that is explicitly labelled wholemeal, then decide which format suits you: a rustic loaf to slice yourself, sliced bread or a loaf you still need to bake. Sourdough describes the raising agent; it does not automatically mean the bread is wholemeal. Also check the allergens, nutritional information and how the bread is sold before choosing one to take home.
If you want to head out without having to slice the bread, sliced loaves or a small loaf are easier to handle than a large, unsliced rustic loaf. Just check whether the bread is ready to eat or still needs baking.
Look for the word ‘wholemeal’ rather than relying on a dark colour or the word ‘sourdough’. To compare nutritional values, check the fibre per 100 g on the packaging.
If a firm crust matters to you and you can pop into a shop, a rustic loaf is worth considering. Jumbo says its sourdough breads are left to rise for more than 24 hours; according to Jumbo, the breads described are only available in store. Check separately whether your chosen variety is also wholemeal.
If you want to take lunch with you straight away, the format of the bread will often be the deciding factor once you’ve checked that your chosen sourdough is also wholemeal.
Choose this if: you want a whole loaf to slice for lunch and have time to do so.
Bear in mind: Lidl lists its rustic wholemeal wheat sourdough as an in-store product; check whether your local shop stocks it before you set off.
Choose this if: you want to make sandwiches quickly and can save the rest of the loaf for another lunch.
Bear in mind: Albert Heijn lists the Liefde & Passie wholemeal sourdough mentioned here as a product sold in store.
Choose this if: you’re preparing lunch at home and have time to bake the bread and let it cool.
Bear in mind: this isn’t bread you can fill straight after buying it; check the baking instructions on the packaging.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Look for an explicit wholemeal label; compare fibre per 100 g on the same basis. | If I’m deliberately looking for a wholemeal base for lunch, I don’t want to judge by the colour or sourdough flavour. Around 42% of consumers say they prioritise this wholemeal choice. |
| Crust and suitability for fillings | Check whether the loaf is whole or sliced, and whether you can take it with you without making too many crumbs. | If I’m making a generously filled sandwich, I want to choose how much crust it has and how firm the slices should be. Around 33% of consumers prioritise this combination of texture and suitability for fillings. |
| Size and planning | Check where it is sold, how it needs to be prepared and how to store any leftover bread. | If I’m only buying lunch for today, I don’t want to get a large loaf that I can’t finish in time. For around 25% of consumers, practicality is the most important factor. |
Sourdough is a raising agent; the term doesn’t tell you whether the bread is made with wholemeal flour.
For this lunch choice, look for the wholemeal label first, then compare the sourdough options.
Jumbo says its sourdough breads are sold in store. The sourdough wholemeal breads mentioned from Albert Heijn and Lidl are also presented as in-store products.
Check where the bread is sold and what’s available at the shop you plan to visit.
An extra trip to the shop takes time if you’re picking up bread during a short lunch break.
For opened wholemeal sourdough bread, the Voedingscentrum recommends storing it in a kitchen cupboard for 2 to 4 days.
Choose a size you can finish in time, or freeze portions for another lunch.
The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds are added to bread through baker’s salt. That doesn’t mean every loaf contains iodised baker’s salt.
If the type of salt matters to you, check the information for the specific product.
The Liefde & Passie range includes the Dutch wholemeal sourdough mentioned here.
Jumbo describes a range of rustic sourdough breads, including a wholemeal and pumpkin variety.
Lidl describes its Rustiek wholemeal sourdough as a wholemeal wheat sourdough loaf.
An alternative if you’re mainly looking for wholemeal bread and sourdough isn’t essential.
PLUS lists both a small wholemeal sourdough loaf and a wholemeal baguette made with wheat sourdough.
Dirk lists wholemeal bread and sourdough among its bread range.
These round loaves are suited to a lunch you can prepare at home, rather than a sandwich you want to fill straight after buying it. Choose between two loaves of 550 g and one loaf of 550 g.
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An option if you want to prepare two loaves for lunches at home. The product name specifies two round loaves of 550 g; allow time to defrost, bake and cool the bread before slicing.
Check the baking time on the current packaging, and only compare nutritional values if the information is given on a clear, consistent basis.
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An option if one loaf for a later lunch suits your plans better. The product name specifies a round loaf of 550 g; this bread also needs to be defrosted, baked and cooled before slicing.
Check the baking time on the current packaging, and only compare nutritional values if the information is given on a clear, consistent basis.
No. Sourdough describes the raising agent, not whether the bread is wholemeal. Look for an explicit wholemeal label and, for packaged bread, read the ingredients list.
The Voedingscentrum recommends storing opened wholemeal sourdough bread in a kitchen cupboard for 2 to 4 days, or in the freezer for 1 to 3 months. Freeze portions if you won’t use a whole loaf within a few days; the bread may dry out if it’s frozen for longer.
No. The fact that iodine compounds can be added through baker’s salt doesn’t mean every loaf contains this salt. The Netherlands Food and Consumer Product Safety Authority describes this as a way of adding iodine to bread; check the information for the specific product if the type of salt matters to you.
Don’t assume they are: the PLUS sourdough products mentioned contain wheat, and Albert Heijn lists cereals containing gluten for the bread mentioned. Check the allergen information for the exact bread you want to buy; ‘wholemeal’ and ‘sourdough’ do not mean gluten-free.
