When choosing sourdough bread to go with your afternoon coffee, don’t rely on the name alone. Check whether it’s labelled wholemeal, as well as the crust, portion size and nutritional information. If you want to compare fibre content, you’ll need a clear label; if you find a hard crust uncomfortable, pay close attention to the texture. If you have difficulty swallowing, choosing ordinary bread based on preference alone isn’t enough.
Want to be able to choose bread to go with their coffee by checking whether it’s labelled wholemeal and how much fibre it contains, rather than relying on its artisan appearance. The Netherlands Nutrition Centre describes wholemeal bread as a type of bread that contains fibre.
Pay attention to the crust, crumb and any coarse seeds, as rustic bread isn’t always comfortable to chew. If you have difficulty swallowing, this is more than a matter of taste; Thuisarts advises getting swallowing problems assessed.
May only eat bread with their afternoon coffee occasionally, so they want to choose a suitable size or be able to freeze individual slices. The Netherlands Nutrition Centre’s storage advice for wholemeal sourdough bread can help with planning.
Start by asking yourself whether sourdough and wholemeal are both important to you. Then consider whether you’ll enjoy the texture and whether you can use the bread in time or store it in portions.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Check the wholemeal label, ingredients and fibre content per 100 g. Compare the salt content on the same basis if that’s relevant to you. | If I’m also looking at fibre when choosing bread to have with coffee, I want to know whether it’s genuinely wholemeal. This is a priority for around 42% of consumers. |
| Crust and crumb | Look out for a hard crust, coarse seeds and thick slices. If you have difficulty swallowing, get it assessed rather than choosing based on a product name that suggests softness. | A crusty loaf sounds appealing, but I want to be able to eat the bread comfortably. A comfortable texture is the main concern for around 33% of consumers. |
| Size and storage | Check the size, number of portions and storage advice; if necessary, choose bread that you can freeze slice by slice. | I don’t want to be left with a whole loaf for just one coffee break. That’s why around 25% of consumers prioritise portion size and keeping bread fresh. |
Sourdough describes the dough or raising agent; it doesn’t, by itself, tell you how much wholemeal flour or fibre the bread contains.
Look for a clear wholemeal label and compare the fibre content per 100 g in the nutritional information.
A hard crust or coarse seeds may be less comfortable for someone who has difficulty chewing. Swallowing problems call for a different approach from ordinary texture preferences.
If chewing is uncomfortable, look for a finer, softer option. If you have difficulty swallowing, ask a healthcare professional for advice on a suitable texture.
A whole loaf isn’t necessarily a good fit for a household that only eats bread occasionally.
Consider a smaller size or freeze suitable slices individually soon after buying.
Bread that isn’t used in time can dry out or go mouldy.
The type of bread or the word sourdough on the label won’t tell you how much iodine a particular product contains.
If it matters to your choice of bread, check the ingredients for baker’s salt; don’t infer it from the product name.
AH Liefde & Passie has a product called Nederlands desem volkoren.
Jumbo describes a range of rustic sourdough breads, including a wholemeal option with pumpkin.
Lidl lists a rustic wholemeal wheat sourdough bread in its bread range.
ALDI lists, among other options, rustic extra wholemeal bread and finely sliced wholemeal bread.
PLUS Korenlanders has a Kleintje desembrood volkoren maanzaad, with published ingredients and nutritional information.
Dirk stocks both sourdough and wholemeal bread, including wholemeal loaves from Bakker van der Akker.
These products come in different formats for a coffee break: wholemeal flatbreads, whole round loaves and multigrain baguettes. Check whether each product’s ingredients meet any sourdough requirement you may have, and whether you’ll find the texture comfortable after preparation.
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For anyone who would prefer individual flatbreads with their coffee rather than a whole rustic loaf.
The product name says Whole Wheat and the pack contains six. Check the full ingredients list for sourdough if that’s a requirement for you.
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For anyone who wants to plan ahead and enjoy individual baguettes with their coffee.
The product name says there are four baguettes weighing 135 g each. Allow time to defrost and bake them, and check whether you’ll find the crust comfortable after baking. Check the ingredients if sourdough or wholemeal is a requirement.
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For anyone looking for wholemeal round loaves who can use or store two whole loaves.
The product name says there are two loaves weighing 550 g each. Allow time to defrost and bake them, and check the crust after baking. Check the ingredients if sourdough is important to you.
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For anyone considering a round wholemeal loaf and working out in advance how many slices they’ll need.
The product name says 550 g. Before buying, check how many loaves are in the pack, the ingredients and the preparation instructions; if it needs baking, bear the crust in mind.
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For anyone considering multigrain baguettes and wanting to match the pack size to how often they eat bread.
The variant name says 4 x 135 g x 2; check the actual number of baguettes before buying. The baguettes need to be defrosted and baked. Check the ingredients if sourdough or wholemeal is essential for you.
No. Sourdough and wholemeal describe different properties of bread. Check the wholemeal label and ingredients, and use the nutritional information per 100 g if you want to compare fibre or salt between products.
If you have difficulty swallowing, don’t rely on the type of bread or a soft crumb alone. Thuisarts advises getting swallowing problems assessed; ask which texture is suitable for the person concerned.
If you won’t eat the bread quickly, it’s best to divide it into portions in good time. For opened wholemeal sourdough bread, the Netherlands Nutrition Centre recommends keeping it in a kitchen cupboard for 2 to 4 days or in the freezer for 1 to 3 months. Also follow the storage advice on the packaging of the bread you choose.
Check the ingredients on the packaging of the specific bread. Don’t assume it contains baker’s salt or has a particular iodine content based only on the words sourdough or wholemeal.
