Choose a whole wholemeal sourdough loaf if bread is an important part of your family dinner. For a side dish, a smaller loaf or wholemeal sourdough baguette may be a better fit. Check the exact product to make sure it is labelled ‘wholemeal’, how much preparation it requires, and which allergens and type of salt are listed on the label.
Whether you’re serving soup, salad or toppings to share, it’s worth deciding in advance how much bread you’ll need. For example, Albert Heijn lists a 600 g wholemeal wheat sourdough loaf. Whether that’s enough depends on how many people you’re feeding and what else is on the menu.
A sourdough label alone doesn’t confirm that a loaf is wholemeal. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour. So check the label on the exact product.
If gluten-containing grains or the type of salt used matter to you, check the label before buying. Also consider whether you’ll eat a whole loaf or want to save some for later.
First, decide what role bread will play in your dinner. Then compare the wording on the label, the texture you want and how much you’ll actually need.
Good for: a meal where several people will share bread and it’s more than just a small side dish.
Consider: a larger loaf may leave you with leftovers, so plan what you’ll do with them.
Good for: serving bread on the side, for example with soup or salad. PLUS lists both a wholemeal wheat sourdough baguette and a small sourdough loaf.
Consider: a smaller loaf may not provide enough bread if everyone expects it to make up a substantial part of the meal. PLUS’s small loaf is listed as a bake-off product.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and ingredients | Look for the word ‘wholemeal’ on the exact product, and check the ingredients and allergens too. | If I specifically want to serve wholemeal sourdough, a rustic appearance or the word ‘sourdough’ alone isn’t enough. Around 40% of consumers put checking that it’s wholemeal first. |
| Crust and serving style | Decide whether you want to slice, share or serve the bread as a side, and check the description of the specific product. | When I’m serving bread with toppings or dips, I want a shape and texture that suit the way we eat. For around 30% of consumers, the serving experience comes first. |
| Quantity and planning | Compare the weight or pack size with your menu, and check how the bread is sold or needs to be prepared. | I want to serve enough bread without being left with an unnecessarily large amount. For around 30% of consumers, quantity and planning are the main concern. |
Sourdough describes the raising agent; it doesn’t tell you whether the bread is made from wholemeal flour. So sourdough isn’t automatically the same as wholemeal bread.
Use the word ‘wholemeal’ as your first filter, then consider the shape, crust and flavour description.
According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory. The words ‘sourdough’ and ‘wholemeal’ won’t tell you which type of salt has been used either.
Check the ingredients or ask the baker which type of salt is used if that information is relevant to your choice.
A whole loaf can work well for a meal where everyone shares, but it’s less practical if bread only plays a small part.
Choose the quantity to suit your menu and follow the pack’s storage instructions for any leftover bread.
Jumbo says its listed sourdough loaves aren’t available to order online; Lidl describes its rustic wholemeal sourdough as available in-store only.
Before planning your dinner, check how you can buy the exact product and whether it needs any preparation time.
Albert Heijn lists AH Liefde & Passie Nederlands desem volkoren as a 600 g wholemeal wheat sourdough loaf.
Jumbo describes sourdough loaves baked in-store, including a wholemeal and pumpkin variety.
Lidl lists a Rustiek volkoren desembrood as a wholemeal wheat sourdough loaf.
ALDI lists Bakkersgoud Rustiek extra volkoren as a whole loaf in stores with a bakery section.
PLUS lists a wholemeal wheat sourdough baguette and a smaller sourdough loaf with poppy seeds.
Dirk lists wholemeal bread and sourdough as categories in its bread range.
These round loaves are made for sharing at the table; the difference is whether you choose one loaf or a pack of two. The product information mentions sourdough, but both varieties list wheat flour as well as wholemeal wheat flour. Check the exact packaging to make sure the bread meets your requirements for wholemeal sourdough.
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A pack of two round loaves for a dinner where several people will share the bread.
The preparation instructions mention defrosting, baking and cooling, so allow time for that when planning your meal. Check the wholemeal label on the packaging: the listed ingredients include both wholemeal wheat flour and wheat flour. Wheat gluten is also listed.
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One round loaf to share if you don’t need a pack of two.
The preparation instructions mention defrosting, baking and cooling. Check the wholemeal label on the exact packaging: wheat flour is listed alongside wholemeal wheat flour. The ingredients also include wheat gluten.
Look for the word ‘wholemeal’ on the packaging or in the product description for the exact variety. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour; ‘sourdough’ describes the raising agent and doesn’t confirm that it’s wholemeal.
No. The wholemeal sourdough loaf described by Albert Heijn contains, among other ingredients, wholemeal wheat flour and wheat gluten. If gluten matters to your choice, check the ingredients and allergen information for every variety.
No. According to the Netherlands Nutrition Centre, it isn’t compulsory to bake bread with baker’s salt. Check the label or ask the baker which type of salt is used in the bread.
It depends on the retailer and the exact variety. Jumbo says its listed sourdough loaves aren’t available to order online; Lidl describes its Rustiek volkoren desembrood as available in-store only. Check whether it can be ordered or bought in-store before planning your menu around it.
Follow the storage instructions for the loaf you’ve chosen, and freeze any leftovers promptly if the packaging allows. When you buy the bread, consider the part it will play in your menu: a smaller loaf may be a better fit for a light side dish.
