Which shape works best for you?

If you’re preparing bruschetta or crostini

If you want to toast slices and add toppings in advance, such as tomato, mozzarella or grilled vegetables, a sliced wholemeal sourdough loaf makes portioning easy.

If you’re sharing bread at the table

A baguette is a handy choice to serve with olive oil, tapenade or antipasti: you can slice it at the table and share it.

If you want to start with the label

If you want bread that is both sourdough and demonstrably wholemeal, check that both terms appear on the specific product. The Netherlands Nutrition Centre says that bread labelled ‘wholemeal’ is made from 100% wholemeal flour. Also read the allergen declaration and compare the nutritional information if it’s relevant to your choice.

What should you look for when choosing?

First, decide how you want to serve the bread. Then check that it is both wholemeal and made with sourdough, and read the label for any features that matter to you.

What to consider What to check when buying Who it matters to
Clearly labelled wholemeal Look for ‘wholemeal’ in the product name or legal description, and check separately whether the bread is made with sourdough. I don’t want to rely on a dark colour or rustic name if wholemeal is my priority. For around 33% of consumers, clearly labelled wholemeal is the main consideration when making this choice.
How it’s served Check whether you’re buying a sliced whole loaf, a baguette or a smaller loaf, and choose an amount to suit your table. Even slices are useful for toast with toppings, while I’d rather share bread for dipping at the table. Around 25% of consumers put serving style first.
Sourdough and crust Read the description of the specific bread and how it’s made. Don’t treat a stated proving time as a guarantee of quality. If I’m serving the bread as it is, the sourdough flavour and crust I’m looking for matter a lot. That preference comes first for around 25% of consumers.
Label and leftovers Read the allergen declaration, compare salt per 100 g if you wish, and think about what you’ll do with any leftover bread. I need to know first whether the ingredients are suitable, and I want to avoid leaving a cut loaf uneaten. Allergens, salt or storage are the main considerations for around 17% of consumers.

Common mistakes

  • Mistaking a dark crust for wholemeal

    A rustic appearance, seeds or the name ‘multigrain’ don’t prove that bread is made from 100% wholemeal flour. According to the Netherlands Nutrition Centre, the ‘wholemeal’ label is what counts.

    Check the product name or legal description, then see whether sourdough is also mentioned.

  • Assuming sourdough means gluten-free

    The wholemeal sourdough breads mentioned from Albert Heijn and PLUS contain gluten-containing grains. Sourdough doesn’t automatically make bread suitable for someone who needs to avoid gluten.

    Read the allergen declaration on the exact packaging, and only choose a product explicitly labelled gluten-free if needed.

  • Assuming in-store bread is available to order online

    Jumbo says its rustic sourdough breads are only available in store. Lidl says its fresh range may vary from one branch to another.

    Check what your local branch has available before planning a particular loaf for the evening.

    If you have to look for an alternative in store, it could mean an extra trip to the shop.

  • Buying more fresh bread than you’ll use

    A large loaf can be handy for making lots of slices with toppings, but you’ll need a plan for storing any leftover cut bread.

    Choose an amount to suit the number of guests and the other dishes. Freeze any slices you won’t use soon in portions.

Brands and ranges to explore

Albert Heijn

A specific option if you’re looking for a whole sliced loaf of wholemeal sourdough for serving with toppings.

  • Albert Heijn describes AH OerDesem volkoren Allinson as an 800 g sliced loaf, made with natural sourdough and a 56-hour proving process.
  • The product contains wheat and gluten, and carries warnings about the possible presence of other allergens. Check the current packaging.

Jumbo

An in-store range to explore if you want to serve rustic sourdough bread straight at the table.

  • Jumbo describes sourdough breads with a crisp crust and a proving time of more than 24 hours; the range also includes a wholemeal and pumpkin-seed variety.
  • Jumbo says these breads are only available in store. Check the wholemeal labelling, ingredients and allergens for your chosen variety.

Lidl

An in-store option if you’re specifically looking for rustic wholemeal wheat sourdough bread.

  • Lidl describes its Rustiek volkoren desembrood as wholemeal wheat sourdough bread.
  • Lidl says its fresh range may vary from one branch to another. Check the ingredients, allergens and nutritional information on the label in store.

ALDI

A place to explore wholemeal bread if sourdough isn’t a must for you.

  • ALDI says its fresh daily wholemeal breads are made with 100% wholemeal flour.
  • Only assume a specific loaf is both wholemeal and sourdough if both features are shown on the shelf label or packaging.

PLUS

Offers named wholemeal sourdough options in different shapes, for sharing at the table or serving a smaller amount.

  • PLUS describes its Korenlanders baguette as a wholemeal wheat sourdough baguette. For its smaller Korenlanders poppy seed loaf, PLUS states that it contains 51% wholemeal wheat flour and 8% sourdough.
  • Both products contain gluten-containing grains. Check the packaging for the current allergen declaration.

Dirk

A range to explore if ordinary wholemeal bread could also work for your table.

  • Dirk lists both wholemeal bread and sourdough in its bread range, and offers a wholemeal hearth-baked loaf.
  • Don’t assume that loaf is a sourdough variety without checking the information for the specific product.

Joybuy products

Related products coming soon.

Frequently asked questions

Is all sourdough bread wholemeal?

No. Sourdough refers to how the bread is made, not necessarily to the flour used. Look for the ‘wholemeal’ label if you want wholemeal bread; according to the Netherlands Nutrition Centre, bread with this label is made from 100% wholemeal flour.

What does a long proving time tell me?

A stated proving time describes how that particular bread is made, but doesn’t confirm whether it’s wholemeal. Albert Heijn states that AH OerDesem volkoren Allinson has a 56-hour proving process; also check the product description, ingredients and nutritional information before choosing.

How should I store leftover wholemeal sourdough bread?

For opened wholemeal sourdough bread, the Netherlands Nutrition Centre recommends 2–4 days in a kitchen cupboard or 1–3 months in the freezer. Freeze any slices you want to use later in portions.

Is wholemeal sourdough bread automatically gluten-free?

No. The wholemeal sourdough breads mentioned here from Albert Heijn and PLUS contain gluten-containing grains. Check the allergen declaration for each specific product, and don’t rely on the word ‘sourdough’ if you need to avoid gluten.