Sourdough fans
You want crispbread for Dutch rusks with aniseed sprinkles that actually contains sourdough as an ingredient. Check which sourdough and grains are listed on the packaging rather than relying on the flavour description alone.
Who is this for?
Households mindful of allergens
You’re serving the crispbread to others and need to take their allergies into account. Before buying, check the grains, allergens and any warnings about possible traces on the current packaging.
Shoppers looking for a simple wholegrain base
You’d prefer a rye-focused ingredients list to an extensive multigrain mix. Compare the shape, too: a thin cracker and triangular crispbread offer different bases for presenting the aniseed sprinkles.
What should you look for?
Start with the base you want for the aniseed sprinkles: a thin rye cracker, a multigrain version or triangular rye crispbread. Then check the ingredients and allergens of the product you plan to serve.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Sourdough and flavour | Look for sourdough in the ingredients list and check which grain it’s made from. Consider whether a pronounced rye base will work with the topping. | When I make Dutch rusks with aniseed sprinkles, I want to see sourdough listed as an ingredient, not just a full-bodied flavour on the front of the pack. For around 42% of consumers, that sourdough character is the most important factor. |
| Allergens | Check the current packaging to see which grains and allergens the product contains and whether any possible traces are listed. | When I’m serving guests, I want to be able to check in advance whether the crispbread is suitable for them. For around 33% of consumers, checking allergens comes first. |
| Ingredients and shape | Compare the grains, the full ingredients list and the shape of the cracker or crispbread. | I prefer a simple wholegrain rye base when I don’t want an extensive grain mix and the presentation with aniseed sprinkles matters. Around 25% of consumers give these ingredients and shape the highest priority. |
Common mistakes
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Mistaking a full rye flavour for sourdough
A rye cracker may have the flavour you’re after without containing sourdough. For example, Ryvita lists wholegrain rye flour, rye flour and salt as the ingredients in Dark Rye Crispbread.
If sourdough is essential for you, look for a named sourdough ingredient in the ingredients list.
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Choosing multigrain without checking the allergens
The Wasa Sourdough Multigrain product reviewed contains rye, oats, wheat and barley, and also lists other possible allergens. So, preferring multigrain doesn’t tell you whether it’s suitable for a particular guest.
If necessary, ask about allergies in advance and check the current ingredients, allergens and possible traces before choosing based on flavour or shape.
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Assuming salt means iodine
A mention of salt doesn’t tell you whether the crispbread was made with iodine-enriched baker’s salt. According to the Netherlands Nutrition Centre, using baker’s salt in baking isn’t compulsory in the Netherlands.
If this matters to you when buying, check the product’s specific labelling or ask the manufacturer.
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Topping the crispbread too long before serving
Moisture from the topping can make it less crisp, especially when you want to serve the crackers as a special treat.
Store the crispbread in a dry place, reseal the pack after opening and add the topping as close to serving as possible.
Brands compared
Wasa
The products reviewed offer two different options: an extra-thin sourdough rye cracker and a multigrain crispbread made with sourdough.
- According to Albert Heijn’s product information, Wasa Original Crisp contains rye sourdough and is extra thin.
- Wasa Sourdough Multigrain combines several grains and also lists possible allergens; check the current packaging if you’re buying for others.
Leksands
The Punt sourdough product reviewed is a triangular, rye-focused crispbread for anyone looking for that shape and recipe.
- Albert Heijn lists 85% wholegrain rye flour and 3.8% rye sourdough for this version.
- The version reviewed also contains wheat and barley. Check that its shape and allergens suit your guests and the way you plan to serve it.
Ryvita
Dark Rye Crispbread is worth comparing if you’re mainly looking for a rye cracker with a short ingredients list, rather than one that contains sourdough.
- Ryvita lists wholegrain rye flour, rye flour and salt for Dark Rye Crispbread.
- Sourdough isn’t included in the ingredients list. So don’t choose this version based solely on an expected sourdough flavour.
A sourdough rye cracker on Joybuy
This rye cracker is an option for anyone looking for sourdough as part of the base for Dutch rusks with aniseed sprinkles. Check for yourself that its shape and allergens suit the way you plan to serve it.
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Wasa Sourdough Rye Crackers, 235 g
A sourdough rye cracker for anyone looking for a crisp base for the aniseed sprinkles; try it with your intended amount of topping before serving.
Pack size: 235 g. If you have allergies, check the current information on rye, barley and possible traces of sesame seeds and milk.
Frequently asked questions
Does crispbread with a full rye flavour always contain sourdough?
No. The flavour alone doesn’t confirm that the recipe contains sourdough. Check whether sourdough is listed among the ingredients; for example, Ryvita lists only wholegrain rye flour, rye flour and salt for Dark Rye Crispbread.
Is the sourdough crispbread reviewed gluten-free?
No. The Wasa and Leksands versions reviewed contain rye and, depending on the product, other gluten-containing grains too. Check the current packaging when you buy, especially if someone you’re serving needs to avoid gluten.
Does Dutch crispbread always contain iodine from baker’s salt?
No. You can’t tell from the product category or from salt being listed as an ingredient. The Netherlands Nutrition Centre says that using baker’s salt in baking isn’t compulsory; check the label of the specific crispbread or ask the manufacturer.
When should I top crispbread with aniseed sprinkles?
It’s best to add the topping shortly before serving if you want to keep the crispbread crunchy. Store any unused crackers in a dry place and seal the pack well after opening.