Start by checking the ‘wholemeal’ label: according to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour. Then choose a whole loaf, bake-at-home rolls or a sourdough baguette based on how many people you’re serving and how you want to enjoy breakfast. Sourdough doesn’t mean the bread is gluten-free, so check the ingredients and allergen information for the product you’re buying.
You’re looking for sourdough, but don’t want to rely on a dark colour or seeds alone. The Netherlands Nutrition Centre distinguishes between wholemeal bread and brown bread, which also contains white flour.
You choose the bread shape based on how many people you’re serving: a whole loaf to share or bake-at-home rolls for individual portions. Storage advice also matters if you have any bread left over.
You may need to avoid certain grains or other ingredients, so you check the information for the exact variant. The sourdough products mentioned contain gluten-containing grains such as wheat or rye; other allergens vary by product.
First, check that the bread meets your requirements for wholemeal. Then compare the sourdough ingredients, bread shape and storage instructions to find the right option for the breakfast you have in mind.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Wholemeal label | Look for ‘wholemeal’ on the packaging or in the product description; don’t rely on colour, seeds or the word ‘rustic’ alone. | I want to buy genuinely wholemeal bread for the weekend, rather than accidentally choosing brown bread. For around 33% of consumers, this reassurance comes first. |
| Sourdough and ingredients | Check which grains and type of sourdough are listed, and look out for any ingredients that matter to you. | For a relaxed breakfast, I mainly choose based on the type of bread I enjoy. Around 27% of consumers prioritise sourdough and flavour. |
| Bread shape and preparation | Compare the number of portions and check whether the bread is ready to eat or needs to be baked first. | If I only want a few warm rolls, I don’t want to have to cut into a whole loaf. For around 20% of consumers, this flexibility matters most. |
| Storage and leftovers | Choose an amount to suit the number of people you’re serving, and read the storage instructions, including what to do after opening. | I don’t want to be left with more bread than we can eat after the weekend. This is the top consideration for around 20% of consumers. |
A dark crust, seeds or the name ‘multigrain’ don’t prove that bread is entirely wholemeal. According to the Netherlands Nutrition Centre, brown bread contains both wholemeal flour and white flour.
Check for the ‘wholemeal’ label before choosing a bread shape or flavour.
The wholemeal sourdough products mentioned contain gluten-containing grains, including wheat and rye. Other ingredients and potential allergens vary by variant.
Don’t assume that ‘sourdough’ means gluten-free; check the latest allergen information for the specific product.
A whole loaf may be too much for a small weekend breakfast. The Netherlands Nutrition Centre recommends storing opened wholemeal sourdough bread in a kitchen cupboard for 2–4 days.
Choose an amount to suit the number of people you’re serving, or freeze portions you won’t use soon.
Ingredients and allergen information can change. This is particularly important if you need to avoid certain grains, seeds or other ingredients.
When you buy the bread, check the label again for the exact variant you’re taking home.
PLUS features a range of wholemeal sourdough shapes, including a small loaf with poppy seeds, bake-at-home rolls and a baguette.
Lidl lists a rustic wholemeal wheat sourdough loaf as an in-store product.
The product information for AH Liefde & Passie Desem volkoren shows how wholemeal flour, sourdough and iodised salt can appear on an ingredients list.
ALDI lists a freshly baked Bakkersgoud loaf labelled ‘extra wholemeal’.
Dirk features both wholemeal bread and sourdough categories, and lists a wholemeal batard.
Look for ‘wholemeal’ on the packaging or in the product description. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour; a dark colour or seeds aren’t a substitute.
No, the label ‘sourdough’ doesn’t mean that bread is gluten-free. The products mentioned here include wheat or rye; always check the latest allergen information for the bread you’re buying.
The Netherlands Nutrition Centre recommends keeping opened wholemeal sourdough bread in a kitchen cupboard for 2–4 days. Freeze portions if you won’t use the bread within that time, and follow the storage instructions on the packaging for bake-at-home products too.
Check the ingredients list for the specific bread. Albert Heijn lists iodised salt in AH Liefde & Passie Desem volkoren, but that doesn’t tell you anything about the salt in another loaf or variant.
