Which option is right for you?

If you want to share bread at the table

If you’re serving bread alongside toppings or other dishes at your family dinner, its shape and ease of slicing matter. Decide whether you want to slice a whole loaf yourself or serve pre-sliced bread.

If you’re comparing wholegrain rye and nutritional value

Don’t rely on ‘rye’ or ‘sourdough’ on the front of the pack. The ingredients and nutritional information help you compare wholegrain claims, fibre and salt in similar products per 100 g, as the Netherlands Nutrition Centre recommends when comparing labels.

If you’re catering for guests and thinking about leftovers

If anyone eating has allergies, check the individual product label or, for unpackaged bread, ask the seller for allergen information. If you expect to have bread left over, choose a suitable size or plan ahead to freeze portions.

What should you consider when choosing?

Whole or pre-sliced rye sourdough loaf

Choose this if: you want to slice and share bread at the table.

Bear in mind: the product name alone doesn’t confirm how much wholegrain rye or salt the bread contains. You’ll also need a plan for any leftovers.

Rye sourdough crispbread

Choose this if: you want to serve individual, crunchy portions with toppings.

Bear in mind: crispbread won’t replace the texture of a whole loaf served at the table. Check the ingredients and allergens here, too.

For a family dinner, it helps to choose the type of bread first, then compare products of the same kind. The Netherlands Nutrition Centre recommends checking nutritional information per 100 g.

What to consider What to check before buying Who should consider this?
Wholegrain rye and nutritional value Check the wholegrain claim and grains used; compare fibre and salt per 100 g with similar products. If wholegrain rye is your priority, don’t rely on the word ‘sourdough’ to judge what the bread contains. For around 31% of consumers, this nutritional information is the first thing they consider.
Shape and serving Choose between a whole loaf, pre-sliced bread and individual slices of crispbread. If you want bread to be something everyone can share at the dinner table, how it’s served makes a difference. This is the most important consideration for around 31% of consumers.
Ingredients and allergens Read the ingredients and allergen information on the packaging. For unpackaged bread, ask about allergens before buying. If you’re buying for guests with allergies, you need to know which ingredients and warnings apply to this product. Around 23% of consumers put this check first.
Storing leftovers Choose a suitable size and follow the storage instructions. Freeze any bread you won’t use soon in portions as soon as you get it home. If not everyone eats the same amount of bread, you’ll want to be able to store any leftovers. This is the top priority for around 15% of consumers.

Common mistakes

  • Assuming ‘sourdough’ or ‘artisan’ means ‘wholegrain’

    These words don’t tell you which grains or flour have been used. The Netherlands Nutrition Centre says sourdough bread doesn’t automatically have a better nutritional composition than ordinary bread.

    Look for the wholegrain claim and check the ingredients. For similar breads, compare fibre and salt per 100 g.

  • Assuming all rye bread is sourdough

    Rye bread and sourdough are different product categories: a product in one category won’t necessarily have the other characteristic too.

    For the specific loaf, check both the grains listed and whether sourdough is mentioned in the product description or ingredients.

  • Guessing the allergens from the name of the bread

    Rye is a gluten-containing grain. Other ingredients and warnings vary by product, and sourdough doesn’t make rye bread suitable for someone who needs to avoid gluten.

    Check the latest allergen information before buying. For unpackaged bread, ask the seller which allergens it contains.

  • Buying a whole loaf without a plan for leftovers

    A whole loaf can be lovely to share, but you may have portions left after dinner.

    Choose a size that suits your group. The Netherlands Nutrition Centre recommends freezing bread in portions as soon as you buy it if you plan to use it later. Follow the instructions on the packaging, too.

Brands and product ranges to explore

AH Liefde & Passie

Albert Heijn includes AH Liefde & Passie OerDesem zonne rogge in this range. It’s worth looking into if you want to serve rye sourdough at the table.

  • The product name mentions both OerDesem and rye.
  • Check the latest packaging for the exact ingredients, nutritional values and allergen information.

Jumbo

Jumbo describes its own sourdough bread range and also offers a selection of rye breads. You can explore both types without assuming that every rye bread is sourdough, too.

  • The separate sourdough range and rye bread category give you a starting point for comparing product names and ingredients.
  • Check each loaf to see whether both rye and sourdough are actually listed.

Wasa

Wasa Sourdough Rye is crispbread for anyone who wants individual, crunchy portions rather than a whole loaf to serve at the table.

  • PLUS product information lists Wasa Sourdough Rye as containing 100% wholegrain rye, rye sourdough and 19 g of fibre per 100 g.
  • This isn’t soft bread for serving at the table. Check the latest allergen information; the product information lists gluten-containing cereals and the possible presence of other allergens.

Crispbread for individual portions

This product selection is suited to crunchy rye sourdough portions for a family dinner. If you’d rather slice and share a whole loaf, you’ll need a different type of bread.

Wasa Sourdough Rye crispbread, 235 g pack

Wasa Sourdough Rye crispbread 235 g

This crispbread is a good fit for a dinner where you want to serve individual, crunchy portions rather than a whole loaf.

PLUS product information lists Wasa Sourdough Rye as containing 100% wholegrain rye, rye sourdough, 19 g of fibre and 1,2 g of salt per 100 g. If anyone eating has allergies, always check the latest packaging: rye and barley are gluten-containing cereals, and other allergen warnings may also be relevant.

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Frequently asked questions

Does rye sourdough bread automatically have a different nutritional composition from ordinary rye bread?

No. The word ‘sourdough’ alone doesn’t tell you how its nutritional value compares with ordinary bread. The Netherlands Nutrition Centre recommends checking the ingredients; for similar products, compare the wholegrain claim, fibre and salt per 100 g.

Can someone who needs to eat gluten-free have rye sourdough?

Rye sourdough isn’t a suitable choice based on the name alone: rye is a gluten-containing grain. Check the allergen information for the specific product and don’t assume that fermentation removes gluten.

Does all Dutch rye bread contain iodine-enriched baker’s salt?

You can’t assume this of every loaf. The Netherlands Nutrition Centre explains that iodine-enriched baker’s salt is one reason bread can provide iodine. For a specific product, check the ingredients on the packaging or ask the baker which salt they’ve used.

What should I do with bread left over after the family dinner?

Store it according to the product instructions and, ideally, freeze any bread you won’t use soon in portions. The Netherlands Nutrition Centre recommends freezing it as soon as you buy it. Throw away any mouldy bread.

Where can I find allergen information for unpackaged bread?

Ask the seller before you buy. The Netherlands Food and Consumer Product Safety Authority explains that allergen information must also be available for unpackaged foods. For pre-packed products, check the label.