Which type is right for you?

If you’re looking for soft slices for lunch

Sliced rye bread is an obvious choice for topped meals throughout the week. Check the slice size, storage instructions after opening and allergens listed on the pack you choose.

If you want to keep crunchy bread in stock

Crispbread is a good choice if you like something crunchy to top at each meal and can store it somewhere cool and dry. It isn’t a soft slice of rye bread.

If you check ingredients carefully

If iodised salt or allergens matter to you, read all the information on the exact pack you’re buying. According to the Netherlands Nutrition Centre, bread doesn’t have to be baked with baker’s salt.

What should you look for when choosing?

First decide which type you want to eat, then compare the nutritional information and storage instructions for the products that fit the bill.

What to consider What to check when buying Who it matters to
Type and occasion Check whether you’re buying sliced rye bread or crispbread, and how many slices or pieces are in the pack. If I want soft slices for topped lunches, crispbread won’t meet that need. Around 33% of consumers would consider soft bread their main requirement.
Wholegrain and fibre Check whether it says wholegrain rye and compare the fibre per 100 g within the type of product you’re looking for. I want to know how much fibre my choice contains, rather than relying on the word sourdough alone. For around 25% of consumers, this nutritional information comes first.
Storage Check the best-before date, instructions for after opening and storage guidance on the pack. When I do one big weekly shop, I want to avoid having opened bread left over before I can use it. Easy storage would be the main priority for around 25% of consumers.
Salt and allergens Read the ingredients and allergen information; look for iodised salt or baker’s salt if needed. If I need to watch out for an ingredient, I can’t rely on the product name alone. For around 17% of consumers, checking the label would determine their choice.

Common mistakes

  • Assuming sourdough always means soft bread

    Both soft rye bread and crispbread can contain sourdough, but their textures and storage requirements differ.

    First choose the type that suits your meals, then check the rest of the product information.

  • Assuming sourdough contains iodised salt

    According to the Netherlands Nutrition Centre, bread doesn’t have to be baked with baker’s salt. So the word sourdough won’t tell you which salt has been used.

    If this matters to you, check the ingredients list for iodised salt or baker’s salt.

  • Checking only for the word rye

    Rye contains gluten. A rye product may also list other gluten-containing cereals or allergens.

    Read both the ingredients and allergen information for the variety you choose; don’t treat rye sourdough as a gluten-free alternative.

  • Opening more soft bread than you can use

    Soft rye bread may not keep for long once opened, even if the unopened pack is still within its best-before date.

    Choose a pack size that suits how much you’ll use and follow the storage instructions for after opening.

    If you can’t finish a pack in time, it could lead to food waste.

Brands to consider

Hollandia

An example of soft, sliced rye sourdough bread for lunches throughout the week.

  • Albert Heijn lists Hollandia dark sourdough rye bread as containing 100% wholegrain rye, with 12 thin slices and 10 g of fibre per 100 g.
  • It contains rye and barley, among other ingredients, and doesn’t keep for long once opened. The ingredients list sea salt, so don’t assume it’s iodised without checking the label.

Wasa

A crunchy rye sourdough option if you’re looking for crispbread rather than soft slices.

  • PLUS lists Wasa Sourdough Rye as containing 100% wholegrain rye and 19 g of fibre per 100 g, and recommends storing it somewhere cool and dry.
  • This crispbread contains rye and barley. The product information also mentions possible traces of other allergens; check the pack.

Brood van Soma

Two different rye bread varieties show why it’s worth checking the ingredients for each product.

  • Jumbo lists sourdough and iodised salt in its 400 g Limburg Wholegrain Rye Bread.
  • The Schwarzbrot variety described by PLUS lists wheat and barley, and may contain rye. Don’t assume it has the same ingredients as the Limburg bread.

FINEST BAKERY

A rye bread product to look out for when shopping at ALDI.

  • ALDI lists a 500 g FINEST BAKERY Rye Bread.
  • Before comparing it with the other varieties, check the ingredients, allergens and whether sourdough is mentioned on the pack you choose.

Crispbread for a dry weekly store cupboard

This Joybuy pick is crunchy rye sourdough crispbread: a good option if you want to keep something dry in stock, but not if you’re looking for soft slices of rye bread.

Wasa rye sourdough crispbread, 235 g

Wasa rye sourdough crispbread 235 g

For anyone who wants crunchy crispbread to top at each meal rather than soft rye bread.

Pack size: 235 g. Joybuy’s product information lists 100% wholegrain rye and 19 g of fibre per 100 g.

Store in a cool, dry place and seal the pack well after opening. Check the allergen information and best-before date on the pack.

View at Joybuy

Frequently asked questions

Does rye sourdough bread always contain iodised baker’s salt?

No. According to the Netherlands Nutrition Centre, bread doesn’t have to be baked with baker’s salt. If iodised salt matters to you, check the ingredients list for the specific product.

Is rye sourdough crispbread gluten-free?

No, rye contains gluten. The Wasa variety described by PLUS also lists barley; always check the pack of the product you choose for other allergens.

How should I store rye sourdough after my weekly shop?

Follow the instructions on the pack, as soft rye bread and dry crispbread need to be stored differently. Albert Heijn recommends storing opened Hollandia rye bread in a sealed container in the fridge; PLUS advises keeping Wasa crispbread somewhere cool and dry.