Start with the type of bread: choose soft, sliced rye bread if you want a tender base for toppings, or crisp crispbread if you prefer something crunchy to keep in the cupboard. Then compare the ingredients, nutritional information and allergens on each pack. The word ‘sourdough’ alone doesn’t tell you whether a product contains yeast, preservatives or iodised salt.
If you want pre-sliced bread rather than crackers, check the texture and ingredients of the specific product. Albert Heijn and Jumbo describe Hollandia and Brood van Soma as soft rye bread options with different recipes.
If you want something crunchy for breakfast, lunch or a snack, Wasa and Leksands are examples of sourdough rye crispbread. According to product information from Jumbo and Albert Heijn, they contain 19 g and 21 g of fibre per 100 g respectively. They’re still a different type of food from soft rye bread.
If these ingredients matter to your choice, check the information on the pack: rye contains gluten, and recipes may also include wheat or barley. The Voedingscentrum notes that bread does not have to be made with iodised baker’s salt.
Before your first food shop, decide whether you want soft bread or crispbread. Then compare the nutritional information and ingredients on the packs that suit your choice.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Type of bread | Check whether it’s soft rye bread or crisp crispbread. | If you want a soft, sliced base for toppings straight away, a crunchy cracker won’t be much use. Around 38% of consumers prioritise the type of bread. |
| Wholegrain rye and fibre | Compare the proportion of wholegrain rye and the fibre per 100 g shown on the label. | If I mainly want to compare products by their ingredients, I look beyond the name on the front of the pack. Wholegrain rye and fibre matter most to around 31% of consumers. |
| Ingredients, salt and iodine | Read the ingredients list and compare salt per 100 g. If needed, look for iodised salt or baker’s salt. | If you want to know which type of salt and other ingredients have been used, you can’t tell from the word ‘sourdough’ alone. Around 23% of consumers prioritise checking the label. |
| Gluten and allergens | Check the listed grains, allergens and any warnings about traces. | If you have dietary restrictions, you need to know what’s actually in the pack. Checking for gluten and allergens is the top priority for around 8% of consumers. |
Wasa and Leksands make crisp crispbread, while Hollandia and Brood van Soma are soft rye breads. So the words ‘rye’ and ‘sourdough’ don’t tell you what texture to expect.
Check the product description before choosing something for a soft sandwich or a crunchy base for toppings.
According to product information from Jumbo, Wasa contains yeast, while Brood van Soma contains both yeast and preservatives. So ‘sourdough’ doesn’t tell you everything about the recipe.
Read the ingredients list on the pack if you want to avoid particular ingredients.
The Voedingscentrum says that bread does not have to be made with baker’s salt. Jumbo lists iodised salt in Brood van Soma, while Albert Heijn’s product information lists sea salt for Hollandia.
If the type of salt used matters to you, look for iodised salt or baker’s salt on the label. If you’re buying unpackaged bread, ask which type of salt has been used.
According to the Voedingscentrum, rye is a gluten-containing grain. The crispbread products mentioned also contain other ingredients that contain gluten.
If you need to eat gluten-free, don’t rely on the word ‘sourdough’. Check the ingredients and look for an explicit gluten-free label on the specific product.
This dark sourdough rye bread is a soft, sliced option rather than crispbread.
The Sourdough Rye variety is crisp crispbread, not soft rye bread.
The Swedish rye crispbread Punt Sourdough comes in a crisp, triangular shape.
This Limburg wholegrain rye bread is a soft option, with the type of salt listed in the ingredients.
If you’re looking for something crunchy with rye sourdough to top during your first food shop, this crispbread option suits that type of meal.
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A crunchy base for toppings if you’re not looking for soft, sliced rye bread.
This Wasa variety contains wholegrain rye flour and rye sourdough. The nutritional information lists 19 g of fibre and 1.2 g of salt per 100 g.
The ingredients include yeast and malted barley extract. The product contains rye, barley and gluten, and may contain milk and sesame. Check the pack if the type of salt used matters to your choice.
No. According to the Voedingscentrum, bread does not have to be made with baker’s salt. Baker’s salt is iodised salt, so check the label to see which type has been used, or ask if you’re buying unpackaged bread.
No. Sourdough doesn’t make rye gluten-free: according to the Voedingscentrum, rye is a gluten-containing grain. If you need to eat gluten-free, check the ingredients and the explicit label on the product, rather than relying on how it’s made.
No, it depends on the recipe. Jumbo lists yeast in Wasa Sourdough Rye, and both yeast and preservatives in Brood van Soma Limburg Wholegrain Rye Bread. So check the ingredients list on the pack you’re buying.
The Voedingscentrum recommends keeping opened dark rye bread in the fridge for two weeks or in the freezer for one to three months. Also follow the storage instructions on the specific pack and check the bread before eating it.
