If you often eat wholemeal bread
If bread is part of your breakfast or lunch on several days of the week, you’ll want to know which grain has been used and how much fibre the bread contains per 100 g. The word ‘sourdough’ alone won’t tell you that.
Which choice is right for you?
If you choose bread for its flavour and texture
When bread is the star of the meal, the crust, crumb and sourdough flavour may guide your choice. A loaf with that character isn’t automatically wholemeal, so check the product description if the type of grain matters too.
If you need to check the label carefully
If you’re keeping an eye on particular ingredients, allergens, salt or bakers’ salt, check the information for the specific loaf. Even with a product you know well, read the current packaging.
What should you look for when buying?
When choosing sourdough bread for the week, first decide which features matter most to you. Then compare the product descriptions, nutritional information and storage instructions for the loaves you’re considering.
| What to consider | What to check when buying | Especially useful if |
|---|---|---|
| Wholemeal and fibre | Read the product description and ingredients list; compare the fibre content per 100 g. | I eat bread on many days of the week, so I want to know whether my sourdough has a wholemeal base. For around 31% of consumers, choosing wholemeal and fibre comes first. |
| Sourdough character | Check whether sourdough is listed among the ingredients and read the description of the specific loaf, rather than relying on the word ‘artisan’ alone. | When bread takes centre stage at a meal, I’m mainly looking for a crust and texture I enjoy. Around 31% of consumers prioritise flavour and sourdough character. |
| Keeping it fresh through the week | Choose a suitable size and read the storage or baking instructions; freeze the portions you’ll eat later. | If I won’t get through a whole loaf quickly, I want to be able to defrost what I need for each meal without leaving the rest out. This is the main consideration for around 25% of consumers. |
| Ingredients and labelling | Check the allergens and salt per 100 g, and look for a mention of bakers’ salt if relevant. | If I need to avoid certain ingredients or want to know which type of salt has been used, the label needs to make that clear. For around 13% of consumers, this check is the top priority. |
Common mistakes
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Relying on the words ‘sourdough’ or ‘artisan’
These words don’t tell you whether the bread is wholemeal or how much fibre and salt it contains. The Netherlands Nutrition Centre recommends checking the label when you see terms such as ‘artisan’.
Read the product description and ingredients list, and compare the nutritional information per 100 g.
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Buying a whole loaf for the week without a storage plan
The Netherlands Nutrition Centre says opened wholemeal bread keeps for 2 to 4 days in a kitchen cupboard. A loaf that lasts longer may therefore not suit your planned eating routine.
If needed, choose a smaller loaf or freeze the portions you’ll want to eat later in the week as soon as you get home. For packaged bread, follow the storage advice on the packaging too.
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Assuming every loaf contains bakers’ salt
According to the Netherlands Nutrition Centre, using bakers’ salt isn’t compulsory. So the name ‘sourdough bread’ doesn’t tell you whether it was made with it.
Check the ingredients on the packaging or, for unpackaged bread, ask for the product specifications.
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Assuming sourdough is allergen-free
Sourdough bread can contain gluten-containing grains and other allergens. Ingredients and allergen warnings vary from product to product and can change.
Check the current packaging, including any warnings about possible cross-contamination, before eating the bread.
Brands to consider
These bread ranges offer a few different options for your weekly shop. Ultimately, compare the information for the loaf you’re actually buying.
Albert Heijn
Albert Heijn offers sourdough bread in a range of varieties, including white, brown, wholemeal, spelt and frozen.
- This makes it easy to compare grain types and storage options.
- Check the information for your chosen variety to find out about its ingredients and allergens.
Jumbo
Jumbo describes a rustic sourdough range that includes multiseed, wholemeal, spelt and brown multigrain loaves.
- Jumbo says the range is made with fresh sourdough starter and left to rise for more than 24 hours. This is information from the brand, not an independent taste assessment.
- Jumbo says this range is available in stores only. Check the label of your chosen variety in store.
Lidl
Lidl lists, among other options, a 600 g rustic white spelt sourdough loaf and a range of freshly baked bread.
- The product description helps you distinguish the white spelt loaf from a wholemeal variety.
- Lidl says its freshly baked range may vary between stores. Check the information for the bread available in your local store.
PLUS
The Korenlanders range at PLUS includes, among other options, a small wholemeal sourdough loaf and a white sourdough loaf.
- The product information lets you compare the ingredients, allergens, fibre and salt in each specific loaf.
- PLUS says product information may change. Check the packaging when you buy.
Dirk
Dirk lists sourdough alongside other types of bread in its bread category.
- This gives you a chance to compare sourdough with other types of bread while you shop.
- For a specific loaf, check the product description, ingredients and weight in store.
Related products
Related products coming soon.
Frequently asked questions
Is sourdough bread automatically wholemeal?
No. Sourdough refers to how the bread rises, not the type of grain used. If you’re looking for wholemeal bread, read the product description and ingredients list, and compare the fibre content per 100 g if you like.
Does Dutch sourdough bread always contain bakers’ salt?
No. According to the Netherlands Nutrition Centre, bread doesn’t have to be made with bakers’ salt. Check the ingredients on the label or, for unpackaged bread, ask for the product specifications.
How should I store sourdough bread I’ve bought for the whole week?
Freeze the portions you won’t eat until later as soon as possible, and follow the instructions for the specific loaf. The Netherlands Nutrition Centre says opened wholemeal bread keeps for 2 to 4 days in a kitchen cupboard and 1 to 3 months in the freezer; keeping it frozen for longer may affect its quality.
Is sourdough bread gluten-free?
Not automatically: sourdough bread may contain wheat or rye, for example. If you need to avoid gluten, only choose a product that is explicitly labelled as suitable on its current packaging.
Why should I check the label again on a loaf I know?
Because the ingredients and product information may change. PLUS highlights this for ingredients and allergens, among other things, so the current packaging is important if that information affects your choice.