Fans of rye sourdough
You choose your weekend breakfast mainly for the flavour and texture of rye crispbread. A brand’s description of its sourdough flavour can help you decide what you might prefer, but it doesn’t indicate any health benefit.
Who might enjoy this crispbread?
Those comparing wholegrain and fibre
You check the ingredients and nutritional information per 100 g, while also keeping portion size and the stated salt content in mind.
Shoppers who read labels carefully
Before buying, you want to check which gluten-containing cereals and possible traces are listed on the packaging, or find out whether iodised salt has been used.
What should you look for when choosing?
First, decide which shape and texture will suit your breakfast. Then compare the nutritional information and read the ingredients list carefully if allergens or iodised salt are important to you.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Flavour and texture | Check whether sourdough appears in the ingredients list and what shape and texture the producer describes. | For a relaxed weekend breakfast, I mainly want a crispbread whose crunch and rye flavour appeal to me. Flavour and texture are the top priority for around 30% of consumers. |
| Wholegrain and fibre | Compare the proportion of wholegrain and the fibre per 100 g, and consider the portion size too. | When comparing products, I don’t want to rely on the word sourdough alone; I also want to compare the nutritional information. Wholegrain and fibre are the main consideration for around 30% of consumers. |
| Gluten and allergens | Read the full ingredients list and any warnings about possible traces on the current packaging. | If I need to avoid certain ingredients, I want to know which cereals and possible traces are listed on the label. This check comes first for around 20% of consumers. |
| Iodine and salt | Compare the salt per 100 g and check separately whether baker’s salt or iodised salt is listed. | If I’m watching my salt intake or want to know whether the salt is iodised, the word sourdough isn’t enough. This is the main question for around 20% of consumers. |
Common mistakes
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Assuming sourdough means iodised salt
According to the Netherlands Nutrition Centre, bakers in the Netherlands are not required to use baker’s salt. The words sourdough, rye and wholegrain don’t tell you what kind of salt is in a crispbread.
If this matters to you, look for baker’s salt or iodised salt on the label, or ask the manufacturer.
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Confusing sourdough with gluten-free
The Wasa variety described contains rye and barley; the Leksands variety lists rye, wheat and barley. Sourdough doesn’t change the need to check these ingredients.
Check the current ingredients and allergen information every time you buy, including any warnings about possible traces.
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Looking only at fibre
Wasa Netherlands lists 19 g of fibre per 100 g for Sourdough Rye. The Dutch product information for Leksands lists 21 g per 100 g; both varieties are stated to contain 1.2 g of salt per 100 g. The amount per portion depends on how much you eat.
Compare the nutritional information on the same basis and consider your portion size too.
Brands with relevant sourdough varieties
Wasa
Wasa Sourdough Rye is a thin rye variety that Wasa describes as extra crispy.
- Wasa states that it contains 100% rye flour. The product information lists 19 g of fibre and 1.20 g of salt per 100 g.
- The variety contains rye and barley. According to Dutch supermarket information, the product may also contain traces of lupin, milk, mustard, sesame and soya; check the current packaging.
Leksands
Leksands’ sourdough variety is sold as triangular crispbread. The brand describes its flavour as more rustic.
- The Dutch product information lists 85% wholemeal rye flour, 3.8% rye sourdough and 21 g of fibre per 100 g.
- The listed ingredients include rye, wheat and barley. According to the product information, the salt content is 1.2 g per 100 g.
Sourdough rye crispbread on Joybuy
This selection is for anyone looking for sourdough rye crispbread for a weekend breakfast. To choose between a thin and a heartier crispbread, also compare the Wasa and Leksands product information above.
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Wasa sourdough rye crispbread 235 g
Worth a look if you’d like sourdough rye crispbread for your weekend breakfast. The pack contains 235 g. Before buying, check the current ingredients and allergen information if these are important to you.
Frequently asked questions
Is sourdough crispbread automatically gluten-free?
No. Wasa Sourdough Rye contains rye and barley; the Leksands variety described lists rye, wheat and barley. The Netherlands Food and Consumer Product Safety Authority points out that allergens must be listed in the ingredients. Check the current packaging if you need to avoid gluten-containing cereals.
Does sourdough crispbread always contain iodised baker’s salt?
No, you can’t tell from the name. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. For a specific crispbread, check whether the label lists baker’s salt or iodised salt, or ask the manufacturer.
Which shape should I choose for a weekend breakfast with toppings?
Choose the shape and texture you prefer with your toppings. Wasa describes Sourdough Rye as thin and extra crispy; the Leksands variety described is triangular and, according to the brand, has a more rustic sourdough flavour. This is a difference in product descriptions, not the result of an independent taste test.
How should I store crispbread after opening?
Store it in a dry place and reseal the pack well after opening. Wasa recommends storing it somewhere cool and dry, while Leksands advises keeping it in a dark, dry place. Follow the instructions on the packaging for your variety.