Choose sliced rye sourdough bread if you want a soft base for generous toppings. Choose rye sourdough crispbread if crunch and keeping your toppings separate are more important. In either case, check the ingredients and nutritional information: sourdough does not automatically mean a product is yeast-free.
If you want a soft slice for a topped lunch, look for rye bread rather than crispbread. According to product information from Albert Heijn and Jumbo, Hollandia and Brood van Soma offer sliced rye sourdough bread.
If you take your lunch with you and add the toppings just before eating, rye sourdough crispbread is an alternative to soft bread. According to product information from Jumbo and PLUS, Wasa and Leksands offer crispbread in this category.
If you want to weigh up ingredients, allergens, fibre and salt, compare the individual packs. The Hollandia, Brood van Soma and Wasa products described here differ in their declarations of yeast, other ingredients and nutritional values.
First decide whether you want a soft slice or a crunchy base for lunch. Then compare the labels of products that suit the occasion.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Type of bread for toppings | Check whether the pack says sliced rye bread or crispbread, and whether you want to add the toppings in advance. | I want a soft, easy-to-cut slice that can hold plenty of toppings. This type of bread is the top priority for around 42% of consumers. |
| Taking something crunchy with you | Check the product type and storage advice if you’re carrying crispbread separately from your toppings. | When I’m on the go, I prefer to keep my toppings separate until I’m ready to eat, so I can choose a crunchy base. Around 25% of consumers give this the highest priority. |
| Label and nutritional value | Compare ingredients, allergens, fibre and salt per 100 g and per serving; check separately for yeast and iodised salt if they affect your choice. | When choosing my lunch, I mainly want to know which grains and other ingredients are in it, and what I’m eating per serving. Checking the label is the most important factor for around 33% of consumers. |
According to Jumbo, both Wasa Sourdough Rye and Brood van Soma Limburg Wholemeal Rye Bread list yeast as well as sourdough. Brood van Soma also lists preservatives.
Read the full ingredients list if you want to avoid yeast or certain additives; the product name alone won’t tell you whether they’re included.
Wasa and Leksands make crispbread, while the Hollandia and Brood van Soma products described here are sliced rye bread. These types have different textures for a topped lunch.
Choose sliced rye bread if a soft slice is what you’re after. If you’d rather have something crunchy, keep the toppings separate if possible and add them just before eating.
Jumbo’s product information lists 19 g of fibre and 1.2 g of salt per 100 g for Wasa; Albert Heijn lists 10 g of fibre and 0.97 g of salt per 100 g for Hollandia. These figures are for the same weight of each product, not necessarily the amount you’ll eat at lunch.
Compare fibre and salt per 100 g first, then check the serving size and how many slices or crispbreads you’ll have.
The rye products described here also list other gluten-containing grains or potential allergens. A name containing rye or sourdough doesn’t give you the full ingredients and allergen information.
Check the pack you’re buying, especially if you need to avoid certain ingredients.
These examples can help you compare product types and labels. The features apply to the specific varieties mentioned, not necessarily to every product from each brand.
The dark rye sourdough bread at Albert Heijn is a soft, sliced option for a topped lunch. According to Albert Heijn, the 500 g pack contains 12 thin slices.
The Limburg Wholemeal Rye Bread at Jumbo is a compact, sliced option if you’re looking for soft rye bread made with sourdough.
Sourdough Rye is crispbread for anyone looking for a crunchy rye base at lunch rather than soft, sliced bread.
Sourdough Crispbread at PLUS is a crunchy alternative for a lunch where you add the toppings just before eating.
This product suits a crunchy lunch: rye sourdough crispbread that you can pair with toppings added just before eating. If you’d rather have a soft slice for plenty of toppings, choose sliced rye bread.
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For anyone who wants crunchy rye sourdough crispbread at lunch; this isn’t soft, sliced rye bread.
The variety described lists 100% wholegrain rye, 19 g of fibre and 1.2 g of salt per 100 g.
The ingredients also include yeast, barley malt extract and an emulsifier. Check the pack for full allergen information.
No. Sourdough and yeast can both be in the same product. Jumbo lists yeast as well as sourdough in Wasa Sourdough Rye and Brood van Soma Limburg Wholemeal Rye Bread, so check the ingredients list for the variety you choose.
Don’t assume the products described here are gluten-free based on their names alone. Hollandia and Wasa list rye and barley; Leksands lists rye, wheat and barley. Read the allergen information on the pack of the specific product.
Don’t assume so based on the words rye bread or sourdough. The Brood van Soma Limburg rye bread described here lists iodised salt, while Hollandia lists sea salt. Check the ingredients list on the pack if iodised salt matters to your choice.
Follow the storage advice on the pack, as soft rye bread and crispbread need different care. For the Hollandia rye bread described here, Albert Heijn advises storing it in the fridge in a sealed pack after opening; Wasa advises keeping its crispbread in a cool, dry place. The Netherlands Nutrition Centre points out that rye bread can go mouldy quickly because of its high moisture content.
