Choose soft, thinly sliced sourdough rye bread if you want to serve aniseed sprinkles on a slice you can spread. If you’d prefer the crunch of a rusk and a base you can store somewhere dry, try sourdough rye crispbread. Whichever you choose, check the ingredients and storage advice on the specific pack.
A thin slice of rye bread is a good choice if you want to spread something on the base before sprinkling it with aniseed sprinkles. Albert Heijn describes its Hollandia sourdough rye bread as soft and packed in 12 thin slices.
If you want the crunch of a rusk, crispbread is more likely to suit you than a soft slice of bread. The Wasa and Leksands sourdough varieties reviewed are rye crispbreads, and should be stored somewhere dry.
If you have questions about allergens, salt or iodised salt, the current packaging is the best source of information. The products reviewed differ in their ingredients and allergen information; seeing rye or sourdough on the label won’t answer those questions by itself.
First decide whether you want a soft slice of bread or a crisp cracker. Then compare the ingredients, portion sizes and storage instructions on the packaging.
| What to consider | What to check before buying | Who is this important for? |
|---|---|---|
| Soft base you can spread | Check whether it’s soft, sliced rye bread, and read the storage advice for after opening. | If I want to put aniseed sprinkles on a slice I’ve spread, I’d rather choose bread that’s ready to top than a cracker. For roughly 50% of consumers, a soft base is the most important factor. |
| Crunch and portion sizes | Check that it’s crispbread, how many crackers are in the pack and how to keep them dry. | I want to keep the crunch of a rusk and be able to take out individual crackers. Around 30% of consumers say this is their top priority. |
| Ingredients and nutritional information | Read the allergen information and salt content per 100 g. If it matters to you, check whether iodised salt is specifically listed in the ingredients. | If I need to watch out for gluten-containing grains, other allergens or salt, I want to be able to check the specific product label. For around 20% of consumers, this is the main consideration. |
According to product information from Albert Heijn and Jumbo, the varieties reviewed differ: Hollandia lists no yeast, while the Wasa variety contains yeast and an emulsifier. Leksands also lists yeast.
Use sourdough as a way to find products, but make your choice based on the full ingredients list and the product format you want.
Rye is a grain that contains gluten. Depending on the variety, the products reviewed also contain barley or wheat; Wasa additionally lists other allergens that may be present.
Check both the ingredients and any warnings about the possible presence of allergens on the current pack.
The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be used in bread and other baked goods; this doesn’t mean every rye bread contains them. Iodised salt is specifically listed in the ingredients for the Soma rye bread shown by Jumbo.
Check the ingredients on the pack you’re buying if the type of salt matters to you.
The variety listed by Albert Heijn is soft, dark sourdough rye bread: a slice of bread to use as a base for aniseed sprinkles, not crispbread.
The Sourdough Rye variety listed by Jumbo is crisp rye crispbread made with wholemeal rye and rye sourdough.
The variety listed by Albert Heijn is triangular, crisp rye crispbread made with sourdough.
This product is a good fit if you want a crisp base for aniseed sprinkles. If you’re looking for a soft slice of rye bread you can spread, this is a different product format.
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A crisp base for aniseed sprinkles if you don’t want a soft slice of rye bread.
This is crispbread made with rye sourdough. Store it somewhere cool and dry, and seal the pack securely after opening.
The product contains rye and barley; if you have questions about allergies, also check the current information about allergens that may be present. Check the label to find out what type of salt has been used.
No. Albert Heijn lists no yeast in the Hollandia rye bread reviewed, but the Wasa variety listed by Jumbo and the Leksands variety listed by Albert Heijn both contain yeast. Check the ingredients on the pack you choose.
Not just because it’s called rye sourdough: rye is a grain that contains gluten. The varieties reviewed contain rye, and some also contain wheat or barley. Check the ingredients and allergen information for the specific product.
No, you can’t tell from the type of product alone. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be present in bread and other baked goods through baker’s salt. Iodised salt is specifically listed in the ingredients for the Soma rye bread shown by Jumbo. Check the current packaging of other products.
Follow the storage advice on the pack, as the products come in different formats. For the Hollandia rye bread reviewed, Albert Heijn advises storing it sealed in the fridge after opening; the Wasa crackers reviewed should be kept somewhere dry in a securely closed pack.
Start by comparing the same quantity, such as the amount per 100 g, then consider the portion you’ll actually eat. The product information reviewed lists 0.97 g of salt per 100 g for Hollandia and 1.2 g per 100 g for the Wasa and Leksands varieties; a slice of bread and a cracker aren’t equivalent portions.
