Sunday breakfast fans looking for sourdough
You want to see sourdough listed in the product information and consider crispbread a suitable alternative to traditional round rusks.
Who is this choice right for?
Breakfast fans comparing wholegrains and fibre
You’re looking for a substantial, crunchy base for your toppings and pay attention to the grains used, the nutritional values per 100 g and the shape.
Breakfast fans who read the label
You want to check the ingredients and allergens before choosing, or find out whether baker’s salt has been used in a bakery product.
What should you look for when choosing?
First decide whether you want light, round rusks or substantial sourdough crispbread. Then compare the ingredients and the features that matter for your breakfast.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Sourdough and product type | Check whether it’s rusks or crispbread, and whether sourdough is listed in the ingredients. Check for yeast too if you want to avoid it. | When I’m looking for sourdough for Sunday breakfast, I don’t want to expect light, round rusks by mistake when I’m buying crispbread. For around 43% of consumers, choosing between sourdough and product type is the main priority. |
| Wholegrains, fibre and shape | Compare the grains used, fibre per 100 g and the shape that suits your toppings. | When I’m adding generous toppings, I want a sturdy base and look at the grains and nutritional values, even if the texture is different from rusks. Around 29% of consumers give this the highest priority. |
| Allergens and baker’s salt | Read the latest allergen information for rye, wheat and barley, among other ingredients; check separately whether baker’s salt has been used. | When ingredients are the deciding factor for me, I want to know which grains and other possible allergens are listed. For around 28% of consumers, checking the label comes first, including when it comes to baker’s salt. |
Common mistakes
-
Mistaking sourdough crispbread for round rusks
Wasa and Leksands offer sourdough crispbread here; traditional rusks have a different shape and texture.
First decide which type of product you want on the table, then look at the sourdough and other ingredients.
-
Assuming sourdough means yeast-free or gluten-free
The ingredient information for the Wasa and Leksands varieties covered here lists yeast and gluten-containing grains as well as sourdough.
Check the ingredients and allergen information on each pack; the word sourdough doesn’t tell you either way.
-
Comparing fibre content alone
According to the product information at Albert Heijn, Wasa Sourdough Rye contains 19 g of fibre per 100 g and Leksands Sourdough Crispbread contains 21 g per 100 g. They also differ in their grains and shape.
Consider the fibre alongside the ingredients, and choose the texture that suits your toppings.
-
Assuming sourdough tells you whether it contains iodine
According to the Voedingscentrum, bakers aren’t required to use baker’s salt. So the word sourdough doesn’t tell you whether it has been used.
Check the ingredients for baker’s salt, or ask the baker about unwrapped bakery products.
Brands to compare
Wasa
Wasa Sourdough Rye is rye crispbread made with sourdough, designed as a crunchy base for breakfast and more.
- For the 235 g variety, Albert Heijn lists 100% wholegrain rye and 19 g of fibre per 100 g.
- It isn’t a round rusk. The ingredient information lists rye, barley and yeast; check the warnings for other possible allergens too.
Leksands
Leksands Sourdough Crispbread is triangular and offers an alternative if you’re looking for a sturdy base for your toppings.
- The product information at Albert Heijn lists 21 g of fibre per 100 g for the variety covered here.
- This crispbread isn’t a classic rusk. The ingredient information lists rye, wheat, barley and yeast.
Bolletje
Bolletje is worth considering if you want to compare traditional rusks or crackers for Sunday breakfast, rather than specifically looking for sourdough crispbread.
- Albert Heijn lists Bolletje varieties including plain and wholemeal rusks.
- If you want sourdough, don’t assume a rusk variety contains it just because of the brand name; check the ingredients of the product you choose.
Sourdough crispbread on Joybuy
This selection is for anyone who wants sourdough for Sunday breakfast and is looking for crispbread rather than light, round rusks.
No image available
Wasa Sourdough Rye Crispbread 235 g
A breakfast option if you’re looking for sourdough and prefer substantial crispbread to round rusks.
According to the product information at Albert Heijn, this Wasa variety contains 100% wholegrain rye and 19 g of fibre per 100 g. The ingredient information also lists barley and yeast. Check the current pack for other allergens and, if relevant to you, for baker’s salt.
Questions about sourdough and rusks
Is sourdough crispbread the same as rusks?
No. Wasa Sourdough Rye and Leksands Sourdough Crispbread are crispbreads, while traditional rusks are light and round. Choose based on the texture you want for breakfast, not just the word sourdough.
Is sourdough crispbread always yeast-free?
No. The ingredient information for the Wasa and Leksands varieties covered here lists both sourdough and yeast. Check the current pack if you’re specifically looking for a product with no added yeast.
Are the sourdough crispbreads covered here gluten-free?
No. The Wasa variety covered here contains rye and barley; the Leksands variety contains rye, wheat and barley. Neither variety is gluten-free.
Does sourdough tell you whether baker’s salt has been used?
No. According to the Voedingscentrum, bakers aren’t required to use baker’s salt. Check the ingredients, or ask the baker about unwrapped bakery products if you want to find out.
How should I store crispbread for Sunday breakfast?
Keep it dry and follow the instructions on the pack. Joybuy’s product information for the Wasa variety covered here recommends storing it in a cool, dry place, away from direct sunlight, heat and moisture.