Choose a sourdough loaf or tear-and-share bread if you mainly want to serve pieces of bread with dips and small dishes. Choose wholemeal sourdough if wholemeal status and fibre content matter more to you; sourdough alone tells you nothing about either. Check the allergens for the specific loaf and, if it matters to your choice, whether the ingredients list includes iodised baker’s salt.
You’re looking for a loaf you can slice or tear into pieces to serve with dips, spreads and small dishes. Consider how much room the bread will have alongside the other dishes, and whether you want to serve it whole or in portions.
You don’t want to rely on the word sourdough alone. The wholemeal label and the nutritional information per 100 g make it easier to compare loaves on a like-for-like basis.
You’re buying bread for someone who needs to avoid certain ingredients. In that case, check the latest ingredients and allergen information for the specific product, rather than relying on the name of the type of bread.
First decide how you’ll serve the bread at your get-together, then look at its ingredients and how it’s prepared. A shareable format, wholemeal flour and finishing the bake at home are different features, but they can all come together in one product.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Size and sharing | See whether a whole loaf, tear-and-share bread or baguette will suit the way you’re serving dips and small dishes. | I want to put bread on the table in pieces so everyone can help themselves alongside the dishes. Sharing is the top priority for around 40% of consumers. |
| Wholemeal and fibre | Check that the bread is labelled wholemeal and compare the fibre per 100 g. Check the ingredients list for iodised baker’s salt if that matters to your choice. | I want to keep an eye on the ingredients in my bread beyond this evening, so wholemeal and nutritional information matter to me. Around 30% of consumers put this first. |
| Ingredients and allergens | Check the latest packaging for the specific loaf to see which allergens it contains and which it may contain. | If someone at the table needs to avoid certain ingredients, I want to be sure about the bread I’m serving. Ingredients and allergens matter most to around 20% of consumers. |
| Preparation and timing | Check whether the bread is ready to serve or needs baking at home, and follow the instructions on the packaging. | I want the bread to be ready when the other dishes are served. That makes preparation the most important consideration for around 10% of consumers. |
Sourdough and wholemeal don’t mean the same thing: one describes how the bread is made, while the other describes the flour used. The Netherlands Nutrition Centre distinguishes between the nutritional value of white and wholemeal bread.
If wholemeal matters to you, choose a loaf that is explicitly labelled as wholemeal. When comparing specific products, check the fibre per 100 g too.
According to the Netherlands Nutrition Centre, Dutch bakers aren’t required to use baker’s salt. So you can’t tell which salt a product contains just from the type of bread.
Check the ingredients list for baker’s salt or iodised salt, or ask the baker.
Sourdough bread may contain gluten-containing cereals and other allergens. Product information from Albert Heijn and PLUS shows that ingredients vary from loaf to loaf.
If you have an allergy or other dietary restriction, always check the latest allergen information for the specific product. Don’t rely on the word sourdough alone.
Jumbo says its rustic sourdough loaves are available in-store and can’t be ordered online. If you’re buying bread to finish baking at home, you’ll also need to allow time and have oven space available.
Before you shop, check how you can buy your chosen bread. If it needs baking at home, check the instructions on the packaging in good time.
These ranges offer different things to consider when choosing bread; always check the ingredients and preparation instructions for the specific product.
The AH Liefde & Passie range includes OerDesem varieties, including a loaf made with spelt and buckwheat.
Jumbo lists rustic sourdough loaves and individual sourdough products, including baguettes that you can serve with small dishes.
Lidl lists a rustic wholemeal wheat sourdough loaf for anyone looking specifically for sourdough that’s labelled wholemeal.
ALDI lists rustic loaves and baguettes as alternatives if you’re serving bread with dips.
The Korenlanders range at PLUS includes a small brown multigrain sourdough loaf, which may be worth considering for a smaller group.
Dirk lists sourdough alongside other types of bread in its range, for anyone looking to serve a variety of breads.
No. Sourdough describes how the bread is made, while wholemeal describes the flour used. Look for the wholemeal label and compare the nutritional information per 100 g if fibre content matters to your choice.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the ingredients list for the specific loaf or ask the baker which salt was used.
Check the latest ingredients and allergen information for the specific loaf, including any statements about what it may contain. Sourdough doesn’t mean a loaf is gluten-free; if gluten-free bread is required, rely only on an explicit gluten-free label for the product you choose.
Plan the baking around the time and temperature shown on the packaging for your chosen loaf. This will help you check that the oven will be free before the other dishes are served.
