Who is this guide for?

Weekly planners with freezer space

You buy bread for several days during your weekly shop and want to defrost only what you need. The Netherlands Nutrition Centre recommends freezing wholemeal sourdough bread in portions as soon as you buy it.

Label-conscious wholemeal shoppers

You want to check whether a sourdough loaf really is wholemeal, rather than judging by its colour or an artisan-style name. The product name and ingredients can help you do that.

Ingredient and allergen checkers

You check which grains and allergens a loaf contains and may also want to know what type of salt has been used. Even if you’re buying it again, check the current label: recipes and product information can change.

What should you look for?

First, work out how much bread you’ll use this week and how you can store it. Then check whether each product is wholemeal sourdough and whether its ingredients, size and preparation method suit you.

What to consider What to check Who it’s for
Storing bread for the week Choose a loaf size that suits how much you’ll use, and check the storage instructions before freezing portions. If I buy bread for several days, I want to avoid leaving any uneaten. Planning supplies for the week is a priority for around 33% of consumers.
Confirmed wholemeal Look for both wholemeal and sourdough in the product information, and read the ingredients list. With a dark or rustic loaf, I want to be sure it really is wholemeal. This is the main concern when buying bread for around 27% of consumers.
Ingredients and allergens Read the allergen information and any ‘may contain’ statements; if you wish, check whether iodised salt or baker’s salt is listed. If certain ingredients matter to me, I don’t want to rely on the name of the bread. This check is the top priority for around 20% of consumers.
Size and shopping convenience Check the weight, whether the loaf is available at your shop and whether it needs baking. I want to finish my weekly shop with a loaf that suits my household and how I plan to prepare it. That’s the deciding factor for around 20% of consumers.

Common mistakes

  • Mistaking dark or multigrain bread for wholemeal

    A dark crust and rustic appearance don’t prove that a loaf is made from the whole grain. Sourdough describes how the bread is leavened; it doesn’t tell you whether it’s wholemeal.

    Before comparing sourdough loaves, check that the product is labelled wholemeal and read the ingredients.

  • Buying a whole loaf without a storage plan

    According to the Netherlands Nutrition Centre, opened wholemeal sourdough bread usually keeps for 2–4 days in a kitchen cupboard. That’s not long enough for a full week.

    Freeze the portions you’ll eat later as soon as you buy the loaf, and take out only what you need each time.

  • Assuming the bread contains iodised salt

    According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So neither sourdough nor an organic label tells you what type of salt is in a particular loaf.

    If you want to know which type of salt is used, look for iodised salt or baker’s salt on the current label.

  • Judging allergens by the bread name alone

    The wholemeal sourdough products described contain wheat or other gluten-containing grains; other allergens may also be listed for individual products.

    Check the ingredients, allergen information and any ‘may contain’ statements on the packaging every time you buy it.

Brands and shops to consider

These examples show the product information and buying options you can compare. Always check the current product and label when shopping for your household.

Albert Heijn

Albert Heijn lists, among other products, a Dutch wholemeal sourdough loaf weighing 600 g and an OerDesem wholemeal Allinson loaf weighing 800 g.

  • The product information lists ingredients, allergens and nutritional values. For the 600 g loaf, Albert Heijn specifies 9.6% wholemeal wheat sourdough and iodised salt.
  • Recipes and product information can change, so check the packaging too.

Lidl

Lidl describes its rustic wholemeal sourdough bread as wholemeal wheat sourdough bread and says it’s available in store only.

  • The in-store bakery is an option if you want to choose your bread while shopping.
  • Check the ingredients and allergen information for the specific loaf in store.

PLUS

PLUS lists a 300 g Korenlanders wholemeal poppy seed sourdough loaf and 320 g organic wholemeal sourdough rolls to bake at home.

  • Ingredients are listed for both products. According to PLUS, the Korenlanders loaf contains 51% wholemeal wheat flour and 8% sourdough.
  • The bake-at-home rolls need to be cooked in the oven. Compare the preparation instructions and current label with your plans for the week.

ALDI

ALDI lists wholemeal bread and bake-at-home bread in its bread range.

  • Allergen information is available for the range.
  • For each loaf, check in store that the product information confirms both wholemeal and sourdough; the general range description doesn’t confirm that combination.

Dirk

Dirk lists both wholemeal bread and sourdough in its general bread category.

  • The bread category gives you a starting point for browsing individual products.
  • Not every wholemeal loaf listed is also a sourdough loaf, so check the full product name and ingredients.

Related products on Joybuy

Related products will be available here soon.

Frequently asked questions

Is sourdough bread automatically wholemeal?

No. Sourdough describes how the bread is leavened; it doesn’t confirm that the whole grain has been used. To choose wholemeal bread, check the product name and ingredients.

How do I store wholemeal sourdough bread for a full week?

Freeze the portions you’ll eat later in the week as soon as you buy the loaf. The Netherlands Nutrition Centre says opened wholemeal sourdough bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer; the bread may dry out if you keep it in the freezer for longer.

Does every sourdough loaf contain iodised salt?

No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the label of the loaf you’re buying to see whether iodised salt or baker’s salt is listed among the ingredients.

Is wholemeal sourdough bread always gluten-free?

No. The wholemeal sourdough products described contain wheat or other gluten-containing grains. Check the ingredients and allergen information for each product, and don’t assume it’s gluten-free based on how it’s made.