The Netherlands Nutrition Centre recommends starting with brown or wheat bread without seeds after six months. If you’d like to choose sourdough bread, focus on finding a texture that suits what your baby can already eat: the word ‘sourdough’ tells you nothing about a firm crust, seeds or allergens. So check the packaging of the bread you buy, and introduce coarser textures gradually.
You’re looking for bread for a baby who is already used to trying small amounts of food. Your baby’s developmental stage, the texture of the bread and starting with a seed-free option matter more than whether it’s sourdough.
You want to offer sourdough as part of baby-led weaning, but a firm crust or a mix of seeds needs to suit what your baby can eat. Judge the bread itself, not just its artisan appearance.
You need to check which gluten-containing cereals and other allergens are in the bread you choose. If your baby has a known food allergy or severe eczema, it’s important to get advice tailored to them from a doctor or dietitian.
The Netherlands Nutrition Centre recommends brown or wheat bread without seeds as a starting point after six months. Then check whether the texture and ingredients of a particular sourdough loaf are right for your baby.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Texture and progression | Choose a texture your baby can already manage, and gradually introduce crusts and coarser types of bread. Stay with your baby while they eat. | When my baby is just learning to eat bread, I want the texture to suit the foods they’ve already tried. Around 42% of consumers put this first step first. |
| Seeds and allergens | Check the current label for seeds, gluten-containing cereals and relevant allergen warnings. | If I need to account for an allergy or my baby’s first introduction to bread, I want to know exactly what’s in it; around 33% of consumers say this check is their main priority. |
| Sourdough and wholemeal | Compare the type of bread and its ingredients rather than relying on the word ‘sourdough’. Consider a wholemeal option as a next step, based on its texture and what your baby already eats. | I want to be able to choose sourdough without losing sight of the gradual progression in bread texture. Around 25% of consumers put this consideration first. |
A long proving time or artisan appearance doesn’t tell you whether a loaf has a firm crust or contains seeds. The Netherlands Nutrition Centre recommends starting with brown or wheat bread without seeds after six months.
Check the texture and ingredients first, then compare sourdough breads that fit your choice.
A particular PLUS wholemeal sourdough loaf contains poppy seeds, pumpkin seeds and chia seeds, among other ingredients. These aren’t suitable for the recommended seed-free starting point.
Read the ingredients list for the specific loaf you’ve chosen, even if the front says ‘wholemeal’ or ‘sourdough’.
Ingredients and allergen warnings can vary between breads or change over time. Information about one sourdough loaf doesn’t necessarily apply to another variety on the same shelf.
Check the packaging of the exact loaf you’re buying, especially if you need to consider an allergy or a prescribed diet.
Albert Heijn lists iodised salt in AH Liefde & Passie Nederlands desem volkoren. That tells you nothing about the ingredients of another loaf.
Read the ingredients list for the bread you’ve chosen if the type of salt used matters to you.
An example for anyone who wants to check the ingredients of a packaged wholemeal sourdough loaf.
A supermarket option for anyone who wants to look at different fresh sourdough breads.
Worth considering if you want to compare standard wholemeal bread with a particular wholemeal sourdough loaf.
A brand to look out for if you come across rustic wholemeal sourdough on the shop shelf.
Worth considering when you browse the fresh bread section during your usual shop.
A bread section to browse if you want to compare wholemeal and sourdough varieties.
The Netherlands Nutrition Centre says you can start with brown or wheat bread without seeds after six months. Between four and six months, a small piece without crust may be suitable if your baby is already used to trying small amounts of food and coarser textures. Stay with your baby while they eat.
No. The word ‘sourdough’ doesn’t tell you whether the crust, texture or ingredients are right for what your baby can already eat. Check the label for seeds, and choose a suitable texture when introducing bread for the first time.
Sourdough bread isn’t automatically gluten-free. AH Liefde & Passie Nederlands desem volkoren, for example, contains wheat and gluten. Check the allergen information for every loaf, and discuss food choices with a doctor or dietitian if your baby has a known food allergy or severe eczema.
Read the ingredients list for the specific loaf. AH Liefde & Passie Nederlands desem volkoren lists iodised salt, but you can’t use that to tell what type of salt is in another sourdough bread.
