Which serving style is right for you?

The host putting together a sharing board

You’re looking for thin slices of rye bread as a base for small topped bites. Albert Heijn lists Hollandia Roggebrood donker zuurdesem as a pack of 12 thin slices.

The host preparing nibbles in advance

You want a crunchy base for individual topped bites. The Wasa Zuurdesem Rogge product at Jumbo is crispbread and should be stored in a cool, dry place.

Anyone checking ingredients for guests

You want to know which grains and other allergens a product contains before serving it. The Netherlands Food and Consumer Product Safety Authority points out that the name of any gluten-containing cereal must appear in the ingredients list.

What should you look for when choosing?

First decide whether you want to serve soft slices or crunchy bites. Then compare the ingredients, allergens and storage instructions on the packs that fit the bill.

What to consider What to check when buying Who it matters to
Serving style and texture Check whether you’re buying sliced rye bread or crispbread, and how many slices or portions are in the pack. For small topped bites, I want soft slices; for individual drinks-party nibbles, I want a crunchy base. Serving style comes first for around 36% of consumers.
Rye and sourdough Compare the order of the ingredients and any stated percentages for rye and sourdough. If rye is meant to be the main ingredient, I don’t want to choose a bread with wheat listed first. The rye sourdough recipe is a priority for around 29% of consumers.
Ingredients and allergens Read the ingredients and allergen information, and look out for relevant warnings about possible traces of allergens. If guests have dietary requirements, I want to be able to check whether this bread is suitable for them before serving it. This is the most important consideration for around 21% of consumers.
Storage and leftovers Check the use-by date, pack size and storage instructions after opening. If I’m buying in advance, I want to know how to store any unused slices or crackers. This is the main consideration for around 14% of consumers.

Common mistakes

  • Assuming ‘sourdough’ means ‘mostly rye’

    A product can contain sourdough even if wheat is its first ingredient. For Brood van Soma Oberlander, PLUS lists wheat flour first and 2% rye sourdough.

    Check the ingredients list and percentages if you’re specifically looking for a bread where rye takes centre stage.

  • Presenting rye bread as a gluten-free option

    Rye is a gluten-containing cereal. Depending on the product, the pack may also list wheat, barley or warnings about other allergens.

    If you’re serving guests with dietary requirements, always check the pack of the product you’re actually serving.

  • Opening too much soft rye bread in advance

    Opened packs of sliced rye bread and crispbread need to be stored differently. Albert Heijn states that Hollandia Roggebrood donker zuurdesem has a limited shelf life once opened.

    Open only as many packs as you need for your serving plan, and follow the storage advice on the packaging.

    You’ll need to use any leftover slices within the stated storage period after dinner.

  • Assuming the salt is iodised

    Not all rye bread lists the same type of salt: Jumbo lists iodised salt for Brood van Soma Limburgs Volkoren Roggebrood, while PLUS lists sea salt for Smaakt Roggebrood bio.

    If the type of salt matters for your menu, check the ingredients list on the pack you choose.

Brands to consider

Hollandia

A brand to consider if you want to serve soft, sliced rye sourdough on a sharing board.

  • Albert Heijn lists Hollandia Roggebrood donker zuurdesem as containing 100% wholegrain rye, sourdough and 12 thin slices.
  • This product contains rye and barley; follow the storage instructions on the pack once opened.

Wasa

Worth considering if you’re looking for a crunchy rye sourdough base for individual nibbles rather than soft slices of bread.

  • Jumbo describes Wasa Zuurdesem Rogge as crispbread made with wholegrain rye and rye sourdough, and lists 19 g of fibre per 100 g.
  • The product contains rye and barley and, according to the product information, may also contain other allergens. Check the pack before serving it to your guests.

Brood van Soma

The products reviewed include several rye and rye-and-wheat breads; the recipe varies by product.

  • For Limburgs Volkoren Roggebrood, Jumbo lists 42% wholemeal rye flour and 32% sourdough.
  • This product also contains wheat bran and yeast. For Oberlander, PLUS lists wheat flour first and 2% rye sourdough.

Smaakt

A rye bread to consider if sourdough isn’t a requirement.

  • For Smaakt Roggebrood bio, PLUS lists ingredients including wholegrain cracked rye and linseed.
  • The ingredients list provided by PLUS doesn’t include sourdough, so don’t choose this variety solely because you’re looking for sourdough.

Rye sourdough crispbread on Joybuy

This crispbread is a good fit for a dinner party with crunchy bites served individually. If you’re looking for soft slices of rye bread for small open sandwiches, choose a different serving style.

Wasa rye sourdough crispbread 235 g

Wasa rye sourdough crispbread 235 g

A crunchy base for individual topped bites, not a substitute for soft slices of rye bread.

235 g pack. Jumbo describes this Wasa variety as crispbread made with wholegrain rye and rye sourdough, and lists 19 g of fibre per 100 g.

The product contains rye and barley. Before serving, check the pack for allergens relevant to your guests.

View on Joybuy

Frequently asked questions

Is rye sourdough bread gluten-free?

No, not automatically: rye is a gluten-containing cereal. If you’re serving a guest with dietary requirements, check the ingredients and allergen information on the pack.

Does ‘sourdough’ in the name prove that rye is the main ingredient?

No. Compare the order of the ingredients and any stated percentages: PLUS lists wheat flour first and 2% rye sourdough for Brood van Soma Oberlander, while Albert Heijn lists 100% wholegrain rye for Hollandia Roggebrood donker zuurdesem.

How should I store rye sourdough for a dinner party?

Follow the instructions on the pack you’ve chosen, especially once it’s opened. Albert Heijn advises keeping opened Hollandia Roggebrood donker zuurdesem sealed in the fridge; according to the product information, Wasa Zuurdesem Rogge should be stored in a cool, dry place.

How can I tell whether rye bread contains iodised salt?

Check the type of salt in the ingredients list on the pack. Jumbo lists iodised salt for Brood van Soma Limburgs Volkoren Roggebrood; PLUS lists sea salt for Smaakt Roggebrood bio. Don’t assume every variety has the same ingredients.