For open sandwiches and nibbles
If you want soft, thin slices as a base for toppings, look for sliced rye bread. Albert Heijn lists Hollandia dark rye sourdough bread as containing twelve thin slices per pack.
Which type is right for you?
For crunchy nibbles
If you want a crunchy base to top just before serving, look for rye sourdough crispbread. The Wasa and Leksands products reviewed are crispbreads, not soft rye bread.
For label readers
If you check ingredients, nutritional information or allergens before putting together a sharing platter, compare the exact products. The rye products reviewed vary in their wholegrain rye content, additional grains and preservatives.
What should you look for when choosing?
First decide whether you want a soft or crunchy base. Then consider storage, nutritional information and the practicalities of planning your get-together.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Texture and presentation | Check whether it’s sliced rye bread or crispbread. For soft bread, look at the number of slices. | If I’m making topped nibbles, I want a soft slice that I can cut into small pieces. Around 27% of consumers considering rye sourdough for this occasion prioritise this. |
| Crunch and storage | Read the storage instructions for your chosen product, including what to do after opening. | If I’m shopping in advance, I want to be able to keep a crunchy base until the get-together. This is a priority for around 27% of these consumers. |
| Ingredients and nutritional information | Compare wholegrain rye content, fibre and salt per 100 g. Also check the ingredients and allergens on the current label. | When I’m serving several guests, I want to know which grains and other ingredients I’m serving. For around 26% of these consumers, label information comes first. |
| Availability and planning | Check where you can buy the product you want and whether you can get it in time for your get-together. | I want to plan my sharing platter around a product I can actually pick up or order. Around 20% of these consumers prioritise this practical need. |
Common mistakes
-
Assuming sourdough means one particular style of product
Both soft rye bread and crisp crispbread can contain sourdough. The other ingredients vary too: according to the relevant product pages, Wasa lists yeast and an emulsifier, while the Brood van SOMA product reviewed contains preservatives.
Choose your preferred texture first, then read the ingredients list for that exact product.
-
Treating rye products as gluten-free
Rye contains gluten. The Hollandia, Wasa and Leksands products reviewed also list other gluten-containing grains, including barley or wheat.
If a guest needs a gluten-free product, choose a separate item explicitly labelled gluten-free and avoid contact with crumbs from the rye product.
-
Assuming from the product name that it contains iodised salt
According to the Voedingscentrum, not all bakers use iodised baking salt. So the name rye bread doesn’t tell you which salt was used in a particular loaf.
If you want to know, check the label for baking salt or iodised salt, or ask the baker.
Brands to consider
Hollandia
The dark rye sourdough bread described by Albert Heijn is a soft, sliced option: a 500 g pack contains twelve thin slices.
- Albert Heijn lists 100% wholegrain rye and natural sourdough for this product.
- The product contains rye and barley; after opening, follow the storage instructions on the pack.
Wasa
Wasa Sourdough Rye is a crispbread made with wholegrain rye and rye sourdough, making it a crunchy base for drinks and nibbles.
- Jumbo’s product information lists 19 g of fibre per 100 g and advises storing it in a cool, dry place.
- The ingredients also include yeast and an emulsifier. Check the label for allergens and possible traces if these are relevant to your guests.
Leksands
The sourdough crispbread described by Albert Heijn is triangular, making it a good choice if the shape matters to you when serving.
- The product information lists 85% wholegrain rye flour and 3.8% rye sourdough for this variety.
- It isn’t soft rye bread; the ingredients include wheat and barley as well as rye.
Brood van SOMA
The Limburg wholegrain rye bread described by Jumbo is a soft sourdough variety.
- The product information lists 42% wholegrain rye flour, 32% sourdough and iodised salt.
- This variety also contains yeast, wheat bran and preservatives; check the ingredients list if you’re choosing based on these.
Crispbread for drinks and nibbles
This product is a good fit if you’re after something crunchy: choose it if you want to serve sourdough crispbread rather than soft slices of rye bread.
No image available
Wasa rye sourdough crackers, 235 g
A crunchy rye base for nibbles, rather than the soft texture of sliced rye bread.
235 g pack. Before serving, check the current ingredients and allergen information on the pack.
Frequently asked questions
Does sourdough mean rye bread is wholegrain?
No. Sourdough doesn’t tell you how much wholegrain rye a product contains. Check the ingredients on the label and compare the nutritional information for the exact varieties.
Are rye sourdough bread and rye crispbread gluten-free?
No. The Hollandia, Wasa and Leksands products reviewed contain rye and list gluten-containing grains. If a guest needs to avoid gluten, check the labelling and allergen information for a separate gluten-free alternative.
How should I store soft rye bread and crispbread for my get-together?
Follow the instructions on the pack, as they vary by type and product. Albert Heijn advises keeping the soft Hollandia rye bread reviewed in a closed container in the fridge after opening; Jumbo advises storing the Wasa crispbread reviewed in a cool, dry place.
Does rye bread always contain iodised baking salt?
No, you can’t tell from the name rye bread. According to the Voedingscentrum, not all bakers use baking salt. Check the ingredients list for baking salt or iodised salt, or ask about it if you’re buying unpackaged bread.