For a savoury breakfast, start by choosing bread that is explicitly labelled wholemeal: according to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour, while sourdough refers to the leavening agent. Then choose a loaf to suit your breakfast, such as sliced bread for quick toppings or a rustic loaf if you prefer a crust. Check the ingredients, allergens, nutritional information and availability for each variety.
If you want to be sure you’re choosing wholemeal bread, look for the word ‘wholemeal’ rather than relying on a dark colour or the word ‘sourdough’. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour.
A loaf with a crust and an airy crumb could suit your preference for toppings such as cheese, hummus, egg, fish or vegetables. Jumbo describes this texture for its rustic sourdough range; check separately whether the loaf you choose is also wholemeal.
If you don’t eat bread every morning, sliced bread, a smaller bake-at-home loaf or portions kept in the freezer can be handy. The Netherlands Nutrition Centre recommends storing wholemeal bread in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months. For packaged bread, also follow the storage advice on the packaging.
Start by checking that the bread is labelled wholemeal, then choose according to your taste, the ingredients and how you plan to buy and store it. The percentages below link each deciding factor to the consumers for whom that need comes first.
| What to consider | What should you check? | Who does this matter to? |
|---|---|---|
| Wholemeal and fibre | Look for the word ‘wholemeal’ on the bread or packaging. Compare fibre per 100 g only between the exact products you’re considering. | I want to be sure my savoury sandwich is made with wholemeal bread, not just bread leavened with sourdough. This is the top priority for around 36% of consumers. |
| Taste and texture | Decide whether you’d prefer sliced bread or a rustic loaf with a crust. A stated long proving time doesn’t, in itself, confirm that the bread is wholemeal. | For savoury toppings, I’m mainly looking for a crust and crumb that suit my taste. Around 29% of consumers give this preference top priority. |
| Ingredients and nutritional information | Check the ingredients, allergen information and salt content per 100 g for each variety. If you’re buying unpackaged bread, ask about allergens before you buy. | If I need to avoid certain ingredients or allergens, or want to compare salt levels, I need information about the specific loaf. This check comes first for around 21% of consumers. |
| Availability and storage | Check whether the bread can be ordered online or is only available in store. Choose a type of loaf that suits how much you eat and the storage advice. | I don’t eat bread every day or can’t visit a shop for every purchase, so convenience when buying and storing it matters. This practical need comes first for around 14% of consumers. |
Sourdough is a leavening agent; it doesn’t confirm that a loaf is made from 100% wholemeal flour.
Use the word ‘wholemeal’ as your first filter, then choose by sourdough, crust and loaf type.
Ingredients and allergens vary from loaf to loaf. The Netherlands Food and Consumer Product Safety Authority says that allergens must be listed on the label of prepacked products.
Read the label on packaged bread, and ask about allergens before buying unpackaged bread.
Jumbo says its rustic sourdough loaves are only available in store; Lidl also describes its rustic wholemeal sourdough as an in-store product.
Check whether the specific loaf is available before planning your breakfast around it.
If a loaf is only available in store, you may need to make an extra trip.
A wholemeal label or the same preparation method doesn’t mean that loaves have the same ingredients, fibre or salt content.
Compare the nutritional information per 100 g for the exact varieties and check the packaging when you buy.
The AH OerDesem range includes a sliced wholemeal Allinson loaf.
The rustic sourdough range is an in-store option for anyone who values crust and crumb.
Lidl lists a specific rustic wholemeal wheat sourdough loaf.
ALDI lists an extra-high-fibre wholemeal loaf for anyone looking to compare the nutritional information for wholemeal bread.
This range includes a small wholemeal sourdough loaf and a wholemeal wheat sourdough baguette.
Dirk’s wholemeal bâtard is an in-store option for a savoury breakfast with wholemeal bread.
No, sourdough isn’t automatically wholemeal. According to the Netherlands Nutrition Centre, ‘wholemeal’ bread is made from 100% wholemeal flour; sourdough refers to the leavening agent. So if you want wholemeal sourdough, check for both terms.
For packaged bread, read the label; for unpackaged bread, ask about allergens before you buy. The Netherlands Food and Consumer Product Safety Authority says that prepacked products must have allergen information on the label. Don’t rely on the name or appearance alone when buying fresh bread.
The words ‘wholemeal’ and ‘sourdough’ don’t tell you whether iodised baker’s salt has been used in a particular loaf. If iodine is relevant to your choice, check the ingredients or ask the baker or seller.
For wholemeal bread, the Netherlands Nutrition Centre recommends 2–4 days in a kitchen cupboard or 1–3 months in the freezer. Freezing it in portions can be useful if you only have a few slices at a time; for packaged bread, also follow the storage advice and date on the packaging.
It depends on the specific loaf. Jumbo says its rustic sourdough loaves can’t be ordered online, while Lidl labels its rustic wholemeal sourdough as ‘in store only’. Check current availability before planning a shop visit or placing an order.
