Who is this choice relevant to?

Buyers who prioritise wholemeal bread and fibre

You’re looking for a wholemeal base for lunch, then comparing the fibre, salt and ingredients. A dark colour or artisan appearance isn’t a substitute for the product description.

Lunch providers balancing flavour and serving speed

You want to serve sourdough bread, but you also need to be able to slice, fill and portion it during a busy lunch service. The shape of the loaf and any baking-from-frozen steps therefore matter too.

Buyers with questions about allergens or iodine

You need clear ingredients and allergen information. If the use of iodised baker’s salt matters to your choice, check the label separately.

What should you look for when choosing?

Start by checking that the bread is labelled wholemeal. Then choose between sourdough flavour, quick service and baking on site. Standard wholemeal bread is still an option if you’re not looking for a sourdough flavour. The Netherlands Nutrition Centre distinguishes between wholemeal as a choice of grain and sourdough as a feature of the preparation process.

What to consider What to check when buying Who should pay particular attention?
Wholemeal and fibre Check whether the product name or legal description says wholemeal. Then compare the fibre content per 100 g. If I want to serve wholemeal bread at lunch, the label needs to be clear before I choose based on sourdough flavour. Around 36% of consumers prioritise choosing wholemeal.
Sourdough flavour and loaf shape Check whether the bread is described as sourdough and whether it’s sliced or unsliced. For a lunch where the bread itself plays a prominent role, I’ll look specifically for sourdough flavour and a suitable presentation. Around 29% of consumers prioritise that flavour and bread experience.
Serving and storage Check the weight, whether it’s sliced, and any instructions for freezing or baking. When lots of lunches are being served in quick succession, I want to be able to plan any slicing or baking in advance. For around 21% of consumers, serving practicality is the main priority.
Allergens and iodised salt Read the latest allergen information and, if needed, look for baker’s salt or iodised salt in the ingredients list. If I need to pass on allergen information or want to know which salt the bread contains, I need a label I can check. For around 14% of consumers, this information is the top priority.

Common mistakes

  • Assuming sourdough, dark or multigrain means wholemeal

    Sourdough refers to how the bread is made, while multigrain refers to the types of grain used. Neither term on its own means that a loaf is wholemeal.

    First, check the product name or legal description for the word wholemeal. Only then compare the ingredients and nutritional values of breads that meet this requirement.

  • Assuming all sourdough bread contains iodised salt

    According to the Netherlands Nutrition Centre, using baker’s salt in bread isn’t compulsory. So the term sourdough doesn’t tell you which salt has been used.

    If it matters to your purchase, check the latest ingredients list for baker’s salt or iodised salt.

  • Choosing unsliced or bake-at-home bread without a serving plan

    Unsliced bread needs to be cut. Part-baked bread may need to be stored in the freezer and baked before serving. Both factors matter during a busy lunch service.

    Match the loaf weight, slicing requirements and baking instructions to the number of portions you want to prepare.

    Allow for extra slicing, or for freezer space and time to bake the bread.

  • Trying to identify allergens from the bread name alone

    The wholemeal sourdough breads described here contain gluten-containing cereals. Individual products may also list other allergens or possible traces. The word wholemeal doesn’t give you all this information.

    Use the current packaging or supplier information for the bread you’re actually serving. The Netherlands Food and Consumer Product Safety Authority says allergen information for unpackaged products must be provided to consumers in a different way.

Brands to consider

Albert Heijn

If you’re comparing sliced bread with an unsliced sourdough option, Albert Heijn describes a sliced AH OerDesem volkoren Allinson (800 g) and an unsliced AH Liefde & Passie Nederlands desem volkoren (600 g).

  • The product information lets you compare the bread format, ingredients and nutritional values.
  • Check the packaging of your chosen loaf for ingredients and allergens, as product information can change.

Jumbo

Jumbo has described wholemeal sourdough products, including organic wholemeal sourdough rolls.

  • The product description can help you decide whether rolls are a better fit for your portions than a whole loaf.
  • The Jumbo Dubbel Donker Desem Volkorenbrood page says that this particular product is no longer available online. Check the current range for each product.

PLUS

PLUS describes Korenlanders Kleintje desembrood volkoren maanzaad as a part-baked wholemeal multigrain sourdough bread weighing 300 g.

  • This smaller loaf is worth considering if baking on site and serving smaller portions suit your serving plan.
  • The product needs to be stored in the freezer. Check the latest allergen information before serving it too.

Lidl

Lidl describes Rustiek volkoren desembrood as a wholemeal wheat sourdough loaf, available in store.

  • The product name makes both the wholemeal and sourdough choices clear.
  • Check the label in store for ingredients, nutritional values and allergens before choosing the loaf for lunch.

ALDI

ALDI describes wholemeal bread, including an extra-high-fibre option. This is an alternative if wholemeal matters more to you than sourdough flavour.

  • A wholemeal option is worth considering if your lunch doesn’t require a specific type of sourdough bread.
  • Don’t treat the described extra-high-fibre option as sourdough unless the product description says so.

Dirk

Dirk lists both wholemeal bread and sourdough in its bread range.

  • The range gives you a starting point for finding a loaf for lunch.
  • Check whether both wholemeal and sourdough apply to the individual loaf, and read the ingredients and allergens on the label.

Related products on Joybuy

Related products coming soon.

Frequently asked questions

Do you need artisan sourdough bread for a university lunch?

No, artisan sourdough bread isn’t essential for this lunch. First, choose bread that is clearly labelled wholemeal; then consider sourdough if you want to serve that flavour and style of bread. The Netherlands Nutrition Centre distinguishes between wholemeal bread and the term sourdough bread.

Is iodised baker’s salt compulsory in Dutch bread?

No. According to the Netherlands Nutrition Centre, using baker’s salt when baking bread isn’t compulsory. So if you want to know which salt has been used in a particular loaf, check the ingredients list for baker’s salt or iodised salt.

How long can you keep opened wholemeal sourdough bread?

The Netherlands Nutrition Centre recommends keeping opened wholemeal sourdough bread in a kitchen cupboard for 2 to 4 days, or in the freezer for 1 to 3 months. When planning lunch, take into account how much bread you’ll open and freeze any unused portions if needed.

How do you tell customers about allergens in unpackaged bread?

The Netherlands Food and Consumer Product Safety Authority says allergen information for unpackaged bread must be given to consumers in a different way. Use the latest information for the bread you’re serving, including when it’s served as a filled sandwich.