If you want to take breakfast with you without having to slice anything, rye sourdough crispbread is a practical choice. If you’d rather have a slice of bread, look for pre-portioned rye bread and check separately whether it contains sourdough. Fresh wheat and rye sourdough bread is another type of bread and may need more preparation. Whichever type you choose, read the ingredients and allergen information, especially if you specifically want both rye and sourdough.
If you don’t want to slice anything at home, compare crispbread with rye bread that’s already portioned. Crispbread is crunchy rather than soft; whichever type you choose, check the storage instructions if you’re packing breakfast in advance.
A dark colour doesn’t tell you how much wholegrain or fibre a product contains. Check the product name, ingredients and nutritional information per 100 g. The Netherlands Nutrition Centre explains that wholemeal bread is made from 100% wholemeal flour.
If you’re specifically looking for both rye and sourdough, check that both are listed on the label. Sourdough doesn’t make rye or wheat gluten-free. If iodised salt is important to your choice, check which type of salt has been used too.
First, choose the type of bread that suits your morning: crunchy crispbread, pre-portioned rye bread or fresh wheat and rye sourdough bread. Then compare the ingredients and nutritional information of the products you’re still considering.
Choose this if: you want to take a crunchy rye product with you without having to slice it; Wasa Zuurdesem Rogge is one example made with wholegrain rye and rye sourdough.
Bear in mind: crispbread isn’t soft rye bread. Follow the storage instructions and check the allergens if they’re relevant to your choice.
Choose this if: you’d rather eat bread than crackers and want to be able to grab a portion without slicing it yourself.
Bear in mind: wholegrain rye bread doesn’t automatically contain sourdough. Compare the ingredients and fibre per 100 g of the product you choose.
Choose this if: you’re looking for fresh sourdough bread with some rye in it, but don’t necessarily want rye bread.
Bear in mind: the proportions of wheat and rye vary from loaf to loaf. Sourdough bread may also contain baker’s yeast, and a whole loaf may need slicing.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Rye and sourdough | Check which grains and type of sourdough are listed in the ingredients; also see whether baker’s yeast is mentioned. | If I’m specifically looking for both rye and sourdough, I don’t want to rely on just one word in the product name. This ingredient profile is a top priority for around 33% of consumers. |
| Easy to take with you | Compare the type and packaging: crispbread, pre-portioned rye bread or a whole fresh loaf. | On a morning when I don’t have much time to prepare, I want to be able to grab a portion without having to slice bread first. Around 27% of consumers give portability top priority. |
| Wholegrain and fibre | Check the ingredients and compare fibre in the nutritional information per 100 g; also look at the portion size. | If you’re comparing wholegrain and fibre, the label is more useful than the colour of the bread. This is the main consideration for around 20% of consumers. |
| Shop availability | Check whether the specific product is available to order online or only in store. | If I’m doing some shopping while I’m out, I want to know whether I can find the type of bread I’m after in the shop I plan to visit. Availability matters most to around 20% of consumers. |
Wheat and rye sourdough bread isn’t the same as wholegrain rye bread, and rye bread doesn’t automatically contain sourdough. The type of bread you choose may therefore not be what you had in mind for breakfast.
As well as checking the name, read the ingredients: which grain has been used, is sourdough listed, and is yeast mentioned too? Only compare percentages when they refer to the same ingredients.
According to the Netherlands Nutrition Centre, not all bread is made with baker’s salt. So labels such as artisan or organic don’t tell you which type of salt is in a particular loaf.
If the type of salt matters to you, check whether baker’s salt or iodised salt is listed on the label. For unpackaged bread, ask about the ingredients.
Rye and wheat contain gluten; sourdough doesn’t change the presence of these grains. So a sourdough label is no substitute for checking the allergen information.
If you need a gluten-free option, check that it is explicitly labelled gluten-free and read the product’s allergen information.
If you’re planning breakfast for several days, a whole fresh loaf needs different preparation from crispbread or pre-portioned bread.
Follow the storage instructions on the packaging. The Netherlands Nutrition Centre suggests freezing bread in portions as soon as you buy it; crispbread may have different storage instructions.
The range mentioned includes different types of rye bread, crispbread and fresh sourdough bread. Check the specific product rather than choosing based only on the shop or bread range.
Albert Heijn’s Liefde & Passie range includes fresh wheat and rye sourdough bread.
Jumbo describes freshly baked sourdough loaves available to buy in store.
Lidl lists rye bread in both wholegrain and Westphalian varieties.
ALDI offers both rye bread and separate rye crackers.
PLUS offers several types of rye products, including crispbread with rye sourdough and various rye breads.
Dirk offers several rye breads and also lists sourdough as part of its bread range.
These two Joybuy products suit different ways of taking rye with you: crunchy sourdough crispbread or pre-portioned rye bread. Choose the type of bread you want, and check the current label for specific ingredients and nutritional values.
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A crunchy choice if you’re looking for rye and sourdough without having to slice bread at home. The pack contains 235 g; this is crispbread, not soft rye bread.
Check the ingredients, allergens and storage instructions on the packaging if they’re relevant to your choice.
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An option if you’d rather take rye bread than crunchy crackers for breakfast. The product name lists nine pieces.
If you specifically want sourdough or wholegrain rye, check the ingredients of this variety before choosing it.
No. Rye is a grain that contains gluten, and sourdough doesn’t automatically make a product gluten-free. If you need a gluten-free product, check that it is explicitly labelled as such and read the allergen information on the packaging.
Look for the word wholegrain and read the ingredients for the specific bread. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour; a dark colour or the word brown alone isn’t enough to tell you that it’s wholegrain.
No. According to the Netherlands Nutrition Centre, not all bread is made with baker’s salt. If the type of salt matters to you, check the label for baker’s salt or iodised salt, and ask about the ingredients if the bread is unpackaged.
Follow the storage instructions for the product you choose. The Netherlands Nutrition Centre suggests freezing bread in portions as soon as you buy it; crispbread may have different instructions, such as keeping it somewhere cool and dry.
It’s better to choose based on the specific product rather than the shop alone: rye bread, crispbread and sourdough bread may all be available in the same range. Before setting off, check that the variety you want is in stock, then read the ingredients to make sure it contains both rye and sourdough.
