When choosing wholemeal sourdough bread, first look for a loaf that is actually labelled ‘wholemeal’: according to the Netherlands Nutrition Centre, this means bread made with 100% wholemeal flour. Then check whether the size and storage options suit how much bread you eat, and check the ingredients, allergens and any baker’s yeast for each loaf. ‘Sourdough’ alone doesn’t tell you any of this.
If you live alone or share with housemates whose routines vary, you don’t want a whole loaf to go mouldy before you’ve finished it. For opened wholemeal sourdough bread, the Netherlands Nutrition Centre’s storage guide recommends 1–3 months in the freezer. Freezing portions on the day you buy it may suit how much you eat.
A dark colour or rustic crust doesn’t tell you whether bread is wholemeal. According to the Netherlands Nutrition Centre, ‘wholemeal’ on bread means it is made with 100% wholemeal flour. You can also use the nutritional information to compare fibre and salt, for example, across the specific varieties you’re considering.
If you’re looking for a sourdough loaf, check the ingredients and allergens for the exact variety too. Product information from Albert Heijn and PLUS shows that the types of flour used, whether baker’s yeast is included and the allergen information can vary.
If wholemeal is essential, start by looking for the ‘wholemeal’ label. Then choose a size and storage method that suit your new household, and assess sourdough and the other ingredients separately.
| What to look for | What to check when buying | Who it matters most to |
|---|---|---|
| Definitely wholemeal | Look for the ‘wholemeal’ label on the bread. Only compare fibre per 100 g across the specific varieties you’re considering. | If I want wholemeal bread, I won’t rely on a dark colour or the word ‘sourdough’ alone. Around 31% of consumers prioritise the wholemeal label. |
| Size and storage | Check the loaf size, whether it is sliced and the freezing advice for that product. The Netherlands Nutrition Centre’s storage guide recommends keeping opened wholemeal sourdough bread in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months. | If I don’t eat bread regularly, I want to be able to store portions instead of having to finish a whole loaf quickly. For around 31% of consumers, reducing waste is the top priority. |
| Shopping logistics | Check whether you can buy the bread in store or order it with your other shopping. If sourdough isn’t essential, see whether a standard wholemeal variety meets your needs. | When I’m sorting out my shopping around a move, a convenient shopping route matters more than finding a particular sourdough variety. This practical choice comes first for around 23% of consumers. |
| Sourdough and ingredients | Read the ingredients and allergen information for the exact variety. If you want to know whether it contains baker’s yeast, check this separately. | I’m specifically looking for sourdough bread, but I also want to know which grains and other ingredients it contains. Around 15% of consumers prioritise this combination of flavour and ingredient preferences. |
Sourdough and wholemeal describe different characteristics. According to the Netherlands Nutrition Centre, ‘wholemeal’ on bread means it is made with 100% wholemeal flour; the crust or colour doesn’t prove this.
Check for the ‘wholemeal’ label, then decide whether you also want the bread to be sourdough.
If you don’t eat many slices of bread, a whole loaf may go off before you finish it. The Netherlands Nutrition Centre lists bread among the foods that are often wasted.
Choose a suitable size or freeze portions on the day you buy the bread, following the storage advice for that product.
AH OerDesem volkoren Allinson lists baker’s yeast as well as wheat sourdough. Sourdough loaves can also differ in the allergens they list.
For the exact variety, read both the ingredients list and the allergen information, including any ‘may contain’ statements.
The words ‘wholemeal’ and ‘sourdough’ don’t tell you which salt has been used in a particular loaf. Product information for two AH wholemeal sourdough loaves lists iodised salt.
Check the ingredients list for the loaf you’re buying. If this matters to you and the bread is unpackaged, ask for the product specification.
The breads listed vary in shape and in the product information available. Compare the exact variety, rather than just the brand.
Albert Heijn offers products including AH Liefde & Passie Nederlands desem volkoren and AH OerDesem volkoren Allinson.
Jumbo offers a range of wholemeal breads and allows you to order for delivery or collection.
Lidl describes its Rustiek volkoren desembrood as wholemeal wheat sourdough bread.
ALDI describes its fresh daily wholemeal breads as made with 100% wholemeal flour.
PLUS offers both standard wholemeal bread and Korenlanders volkoren stokbrood, which is made with sourdough.
Dirk offers a wholemeal hearth loaf and describes a bread range that includes wholemeal and sourdough varieties.
This sourdough loaf, which you bake at home, could be a good option if you want to store bread and bake it later. If the bread must be entirely wholemeal, check the types of flour on the label.
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An option if you want sourdough bread that you can store and bake at home; allow time to defrost it and make sure you have a convection oven.
Check the current label for the types of flour and their proportions before choosing this bread as entirely wholemeal. Also check whether it contains yeast and iodised salt if these matter to you.
Look for the ‘wholemeal’ label on the bread. According to the Netherlands Nutrition Centre, this means bread made with 100% wholemeal flour; ‘sourdough’ alone doesn’t tell you how much wholemeal flour it contains.
No. Sourdough bread can also contain baker’s yeast. AH OerDesem volkoren Allinson lists both, so check the ingredients for the exact variety if the presence of yeast matters to you.
The Netherlands Nutrition Centre’s storage guide recommends keeping opened wholemeal sourdough bread in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months. Freeze portions on the day you buy it if you won’t finish the whole loaf quickly; don’t eat bread with visible mould.
Check the ingredients list for the specific loaf: the words ‘wholemeal’ and ‘sourdough’ don’t tell you this. Albert Heijn lists iodised salt in two of its wholemeal sourdough breads. If the bread is unpackaged, ask for the product specification.
Read the allergen information on the exact packaging, including any ‘may contain’ statements. The breads mentioned vary in their ingredients and allergen information, so don’t rely on the name ‘wholemeal sourdough bread’ alone to tell you what’s in them.
