Which option is right for you?

The late-night eater comparing fibre

Wants to consider fibre when choosing bread, so compares wholemeal, brown and white options rather than relying on the word ‘sourdough’ alone.

The flavour and crust lover

Prioritises flavour, crumb and crust. A white sourdough option may appeal, even if it contains less fibre than the wholemeal option it’s being compared with.

The occasional late-night eater

Doesn’t want to open a large loaf for a single snack and looks for smaller loaves, bake-at-home options or slices that can be frozen in portions.

What should you look for when choosing?

First decide whether bread type, flavour or convenience matters most for your late-night snack. Then compare the labels of the options that suit you.

What to consider What to check when buying Who it matters to
Bread type and fibre Look for the wholemeal or brown description and compare fibre per 100 g. When I eat bread late, I mainly want to know how much fibre my chosen option contains; this bread choice comes first for about 36% of consumers.
Flavour and texture Compare white and other sourdough options, and check whether the bread is sliced or needs baking. For a late-night snack, I’d rather choose the crumb and crust I enjoy, even if another option contains more fibre. Flavour and texture matter most to about 29% of consumers.
Portion and preparation Check the size and storage instructions; for bake-at-home bread, check how to prepare it. I don’t eat bread every evening and only want to prepare or defrost what I need; about 21% of consumers give this convenience top priority.
Salt and allergens Check the ingredients list for iodised salt, compare salt per 100 g and read the allergen information. I need to be able to check whether a bread fits my own dietary choices; for about 14% of consumers, this label information is decisive.

Common mistakes

  • Assuming sourdough means wholemeal

    Sourdough bread can be white, brown or wholemeal. The type of bread partly determines the nutritional information you’ll see on the label.

    Look for the specific bread type and compare fibre per 100 g; don’t choose based only on words such as ‘sourdough’ or ‘organic’.

  • Assuming the type of salt from the bread’s name

    According to the Netherlands Nutrition Centre, baker’s salt is a source of added iodine. However, the name of an individual sourdough bread doesn’t tell you what type of salt it contains or how much salt it has.

    Check the ingredients list for iodised salt and read the salt content per 100 g.

  • Opening a large loaf for a single snack

    If you only eat bread late occasionally, there’s a greater chance that an opened loaf will go stale before you finish it.

    Consider a smaller loaf or freeze sliced bread in portions. If you choose a bake-at-home option, check that it’s practical to prepare at that time of night.

  • Assuming sourdough is gluten-free

    The sourdough breads described by Albert Heijn contain wheat and/or rye. Using sourdough doesn’t make these products gluten-free.

    If you have an allergy or need to avoid gluten, check the current allergen information for the specific product rather than relying on the fermentation process.

Brands to consider

These ranges include different bread types and sizes; make your final choice by checking the label on the individual loaf.

AH Liefde & Passie / AH OerDesem

Albert Heijn offers white, brown and wholemeal sourdough options in these ranges, among others.

  • This means you can compare bread types within the same range.
  • According to Albert Heijn, ingredients and nutritional values vary by option; check the label on the bread you choose.

Lidl ovenvers desembrood

Lidl lists, among other products, an organic brown seeded multigrain sourdough loaf.

  • The product description gives this option a weight of 600 g.
  • Check the information for the specific fresh-from-the-oven loaf for ingredients and allergens.

PLUS Korenlanders

PLUS lists small brown and wholemeal sourdough loaves, as well as baguettes made with sourdough.

  • A small loaf is worth considering if you only have a late-night snack occasionally.
  • ‘Made with sourdough’ doesn’t in itself mean a baguette is wholemeal; check the product description.

Dirk broodassortiment

Dirk lists sourdough alongside white, wholemeal and multigrain options in its bread range.

  • The different bread types give you a starting point for choosing the one you want.
  • Check the ingredients, nutritional information and allergens for the individual sourdough bread.

Sourdough bread on Joybuy

Related products coming soon.

Frequently asked questions

Is sourdough bread always wholemeal?

No, sourdough bread can also be white or brown. Albert Heijn lists both white and wholemeal sourdough options; check the bread type, ingredients and fibre per 100 g to find the right one for you.

Is sourdough bread gluten-free?

Not automatically: the sourdough products described by Albert Heijn contain wheat and/or rye. If you need to avoid gluten, always check the allergen information for the specific loaf.

How can I tell whether sourdough bread contains iodised salt?

Read the ingredients list for the individual loaf and look for iodised salt. The Netherlands Nutrition Centre identifies baker’s salt as a source of added iodine, but you can’t tell whether it’s used from the word ‘sourdough’ alone.

How should I store bread for an unexpected late-night snack?

Freeze sliced bread in portions if you won’t eat it quickly. The Netherlands Nutrition Centre recommends storing wholemeal bread for 2–4 days in a kitchen cupboard and 1–3 months in the freezer; follow the instructions on the packaging too.

Should I compare the salt content of sourdough bread?

Yes. If salt matters to your choice, compare the amount per 100 g for the options you’re considering. The name of the bread doesn’t tell you how much salt the individual product contains.