Choose soft, sliced rye sourdough bread if you want to serve your toppings on a tender slice; choose rye sourdough crispbread if crisp portions that guests can top individually matter more. Then check the ingredients and allergen information for your chosen variety: sourdough does not automatically mean a product is made without yeast or other additives.
Would you like to serve toppings on a dark, soft slice at Easter brunch rather than on a cracker? Check whether your chosen variety contains rye sourdough and what other ingredients are listed alongside the rye. Albert Heijn describes the Hollandia variety reviewed as sliced rye bread made with sourdough.
If you want to serve crisp pieces that guests can top individually, look for rye sourdough crispbread. The Wasa and Leksands varieties described by Jumbo and Albert Heijn are crispbreads, not soft rye bread.
Is the presence of yeast, additives or a particular allergen a deciding factor for you? Check the ingredients and allergen information on the packaging. The sourdough products reviewed have different ingredients, so the name on the front of the pack does not tell you everything you need to know.
First decide whether you want to serve soft slices or crisp portions. Then compare the ingredients and nutritional information for the style that suits your brunch.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Soft slices | Check whether the product is sliced rye bread and whether wholegrain rye and sourdough are listed in the ingredients. | If you want to serve toppings on a soft, dark slice, the bread’s texture matters more than crispness. This soft style is the top priority for around 29% of consumers. |
| Crisp portions | Check that you’re choosing crispbread, and look at its shape and the storage instructions on the packaging. | If each guest is getting a piece to top individually, a crisp base could be the deciding factor. This is the top priority for an estimated 24% of consumers. |
| Ingredients and allergens | Read the ingredients list and allergen information; don’t assume that sourdough means a recipe is free from yeast or additives. | If I need to avoid a particular ingredient, I want to know exactly what’s in the recipe before the bread is served. For around 29% of consumers, checking this comes before choosing their preferred texture. |
| Nutritional information and type of salt | Compare fibre and salt per 100 g, and check whether iodised salt is listed in the ingredients. | If you mainly want to compare labels, the values per 100 g and the type of salt listed are more useful than the product name. This is the biggest consideration for around 18% of consumers. |
According to Albert Heijn, the Hollandia variety reviewed does not contain yeast or preservatives. Jumbo’s product information lists yeast and an emulsifier in Wasa, and yeast and preservatives in Brood van Soma.
Check the ingredients list for the exact variety before choosing it based on the word ‘sourdough’.
Rye is a gluten-containing grain. According to Albert Heijn, the Leksands variety reviewed also contains gluten-containing ingredients.
If you need to follow a gluten-free diet, check for an explicit gluten-free claim and read the allergen information on the packaging. Don’t assume it’s suitable just because it’s called sourdough.
The Brood van Soma variety described by Jumbo lists iodised salt. This tells you nothing about the type of salt used in another variety.
If the type of salt matters to you, read the ingredients list on your chosen pack or ask about it when buying unpackaged bread.
The variety described by Albert Heijn is soft, sliced, dark rye bread made with sourdough.
Wasa Sourdough Rye is a crisp option for anyone who would rather serve crispbread than soft slices.
The variety described by Albert Heijn is triangular rye sourdough crispbread.
The Limburg Wholegrain Rye Bread described by Jumbo is a soft option made with sourdough.
This product suits crisp portions that guests can top individually at brunch. If you’re looking for soft slices of rye bread, you’ll need a different style.
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A rye sourdough cracker for anyone who wants to serve crisp portions that guests can top individually, rather than soft slices.
Pack size: 235 g. Check the ingredients and allergen information on the packaging before serving.
No. Don’t assume that rye sourdough is gluten-free: rye is a gluten-containing grain. If you need to choose gluten-free products, check for an explicit gluten-free claim and read the product’s allergen information, rather than relying on the word ‘sourdough’ alone.
No. Albert Heijn says the Hollandia variety reviewed contains no yeast or preservatives, while Jumbo lists yeast and an emulsifier in the Wasa variety reviewed. Read the ingredients list for the variety you’re buying.
No, the type of salt used varies by product. Jumbo lists iodised salt in the Brood van Soma variety reviewed; check the ingredients list for any other rye bread you’re considering.
Follow the storage instructions on your chosen pack, as soft rye bread and crispbread don’t necessarily need to be stored in the same way. For the Hollandia variety reviewed, Albert Heijn recommends storing it in a sealed container in the fridge after opening. According to Jumbo, the Wasa variety reviewed should be stored in a cool, dry place.
