Look for bread labelled both wholemeal and sourdough, then choose a size that suits how much you eat at one meal. A small loaf takes up less storage space; a whole loaf can also work if you freeze it in portions straight after buying, as advised by the Netherlands Nutrition Centre. Check your preferences for flavour, nutritional information and allergens separately: the sourdough label alone won’t tell you these things.
If you only have bread with lunch or a light evening meal, a small loaf or one you can freeze in portions can help. The Netherlands Nutrition Centre advises freezing wholemeal sourdough bread in portions straight after buying and taking out only what you need.
The word sourdough doesn’t tell you whether a loaf is wholemeal. Check the product name and compare the fibre content in the nutritional information on a like-for-like basis, such as per 100 g. The Netherlands Nutrition Centre gives 3.4 g of fibre for an average 50 g slice of wholemeal bread cut at home; the value for a particular loaf may differ.
If you’re serving bread with soup, vegetables or toppings, you may want to consider its crust, size and sourdough flavour. Check the sourdough and wholemeal labels separately: a rustic appearance doesn’t confirm that both apply to the same loaf.
First, think about how much bread you usually eat and whether you have space to freeze portions. Then check the wholemeal and sourdough labels separately on the product you’re considering.
| What to consider | What to check before buying | Who it matters most to |
|---|---|---|
| Portions and storage | Check the loaf’s weight, whether it is sliced, and the storage and freezing instructions. | If I only eat a few slices at a time, I don’t want the rest to go stale before I get to it. That’s why around 40% of consumers put portion sizes and reducing waste first. |
| Wholemeal and nutritional value | Look for the wholemeal label and compare fibre and salt per 100 g in the nutritional information. | For my meal, I want to be sure the bread is wholemeal, rather than just looking dark or rustic. This is the main concern for around 30% of consumers. |
| Sourdough and how you’ll serve it | Check for a sourdough label and consider whether the shape of the loaf suits how you want to serve it. | With soup or toppings, I’m looking for that sourdough flavour and a type of loaf I enjoy with the meal. This is the main reason around 30% of consumers choose their bread. |
The colour and rustic name don’t tell you whether the bread is labelled wholemeal. You could end up taking home a different loaf from the one you had in mind.
Look for wholemeal in the product name, then check the ingredients and nutritional information for that specific loaf.
If you only eat bread occasionally, a whole loaf could go stale or be left uneaten.
Choose a smaller loaf, or follow the Netherlands Nutrition Centre’s advice to freeze wholemeal sourdough bread in portions straight after buying.
Sourdough doesn’t automatically tell you whether bread is wholemeal, what its nutritional value is or which allergens it contains. For example, PLUS Korenlanders Kleintje desembrood volkoren maanzaad lists wheat, rye and barley.
Check the current ingredients list, nutritional information and allergen details every time you buy, especially if you need to avoid an ingredient.
These examples relate to specific loaves or ranges. Check the current packaging for the loaf you choose; the features of one product don’t apply to an entire brand.
Worth considering if you’re looking for a sliced wholemeal sourdough loaf that you can freeze at home.
A useful option if you want to choose a rustic sourdough loaf in store.
An in-store option if you want to take a look at a rustic wholemeal sourdough loaf.
A relevant option if wholemeal matters more to you than a confirmed sourdough label.
A specific small loaf for anyone who only uses a little bread at a time.
An option to consider if you’re looking for a whole wholemeal hearth loaf and want to check separately whether it’s sourdough.
Below are two sizes of wholemeal country loaf and a pack of wholemeal flatbreads. Think about how much you eat at each meal, and check the preparation and storage instructions for each product. If sourdough is a must, check the current product description and ingredients too.
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For meals for one, a 550 g loaf calls for a plan for what you won’t use straight away.
According to the product information, this loaf needs to be defrosted and baked. Check the storage instructions before splitting the baked loaf across several meals.
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Two loaves are a good fit if you can store the larger quantity and bake them later.
The product name indicates that the pack contains two loaves, each weighing 550 g. Follow the defrosting and baking instructions, and check how to store the baked loaf.
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The six flatbreads offer a different type of bread for individual meals.
If you plan to eat them on different days, check how the flatbreads should be packaged and stored. If sourdough is essential for you, look for the sourdough label on the current packaging.
Check the labels separately: look for wholemeal in the product name and sourdough in the product information. Then read the ingredients and nutritional information for that loaf; a dark colour or rustic crust doesn’t confirm that it’s wholemeal.
A small loaf is a good fit if you don’t eat much bread and don’t want to store leftovers. If you eat bread more often and can freeze portions, a whole loaf can work too. The Netherlands Nutrition Centre advises freezing wholemeal sourdough bread in portions straight after buying.
Yes. Check the current allergen information every time you buy if you need to avoid an ingredient. Sourdough doesn’t mean a product is free from allergens; for example, PLUS lists wheat, rye and barley in its Korenlanders Kleintje desembrood volkoren maanzaad, as well as the possible presence of other allergens.
No. Don’t assume that every loaf contains the same type or amount of salt or iodine. The Netherlands Food and Consumer Product Safety Authority explains the conditions under which iodine compounds may be present in bread through baker’s salt. Check the ingredients list for the loaf you choose rather than drawing conclusions from the wholemeal or sourdough label.
