Which rye product is right for you?

If you’re looking for soft slices for the Christmas table

Soft, thinly sliced rye bread can be a good choice for breakfast or brunch with toppings. Albert Heijn describes Hollandia dark sourdough rye bread as a product sold in thin slices.

If you’re looking for a crunchy base for a drinks spread

Rye crispbread is a better match if you want a crunchy texture for cheese, spreads or other toppings. Wasa Zuurdesem Rogge is crispbread, not soft bread.

If you want to compare labels carefully

If you’re choosing based on wholegrain rye, fibre, yeast, type of salt or allergens, check the packaging of the specific product. According to the Voedingscentrum, baker’s salt is not compulsory, so sourdough alone tells you nothing about whether it is used.

What should you look for when choosing?

First decide whether you want soft slices or a crunchy base for the Christmas table. Then compare the nutritional information and ingredients of products suited to the occasion.

What to consider What to check when buying Who it matters to
Texture and occasion Check whether the pack contains soft rye bread slices or crunchy crispbread, and choose what works best with your toppings. For a Christmas brunch with toppings, I want soft slices; for a drinks spread, I’m looking for a crunchy base. Around 42% of consumers prioritise texture and occasion.
Wholegrain rye and ingredients Compare the ingredients and, for nutritional values, the same quantity per 100 g; also consider the portion you’ll actually serve. If wholegrain rye, fibre or seeds matter to me, I want to know what’s in the bread or crispbread I choose. For around 33% of consumers, the ingredients profile is the deciding factor.
Allergens, yeast and type of salt Check the current packaging for cereals containing gluten, other allergens, yeast and any mention of iodised salt or baker’s salt. If I have an allergy or am choosing carefully around yeast or iodised salt, I don’t want to rely on the word ‘sourdough’. For around 25% of consumers, checking the label comes first.

Common mistakes

  • Assuming sourdough means yeast-free

    A finished product made with sourdough can also contain added yeast. According to Jumbo, the ingredients lists for Wasa Zuurdesem Rogge and Brood van Soma Limburgs Volkoren Roggebrood both include yeast.

    If you want to avoid yeast, check the full ingredients list on the current packaging rather than relying on the product name alone.

  • Expecting all rye bread to contain iodised salt

    According to the Voedingscentrum, using baker’s salt is not compulsory. The term ‘sourdough’ doesn’t tell you what type of salt is used in the bread.

    Look for ‘iodised salt’ or ‘baker’s salt’ on the packaging, or ask which type of salt has been used if you’re buying unpackaged bread.

  • Treating crispbread like a soft slice of rye bread

    Wasa Zuurdesem Rogge is crunchy crispbread, while Hollandia dark sourdough rye bread is sold as soft, thin slices. So the same toppings won’t give you the same result when serving.

    Choose your preferred texture before comparing the nutritional values and ingredients of the remaining options.

  • Relying only on product information you’ve seen before

    When it comes to allergens, yeast and type of salt, the information on the packaging of the product you buy is particularly important.

    Read the label again before buying and eating the product; use online product information to narrow down your options initially.

Brands to consider

Hollandia

Albert Heijn describes Hollandia dark sourdough rye bread as soft bread sold in thin slices and made from 100% wholegrain rye.

  • An option to consider if you’re looking for soft slices of rye bread to top.
  • The product contains rye and barley; check the packaging for allergens and type of salt.

Wasa

Wasa Zuurdesem Rogge is wholegrain rye crispbread for anyone looking for a crunchy base.

  • According to PLUS, this product contains 19 g of fibre per 100 g.
  • According to Jumbo, the ingredients list includes yeast and malted barley extract; the crisp texture is no substitute for a soft slice of bread.

Brood van Soma

Jumbo lists both sourdough and iodised salt in the ingredients for Brood van Soma Limburgs Volkoren Roggebrood.

  • The listed ingredients make this particular product worth considering if you’re looking for soft rye bread with iodised salt explicitly listed.
  • The ingredients list also includes yeast, wheat bran and preservatives; if you have allergies, check the current packaging.

Smaakt

PLUS describes Smaakt bio roggebrood as a product containing whole rye grains and linseed, for anyone particularly interested in those ingredients.

  • The ingredients list mentions wholegrain cracked rye grains and linseed.
  • Don’t assume this product contains sourdough or iodised salt without checking that these are listed on the packaging.

Crispbread at Joybuy

This product suits a crunchy option for Christmas drinks or breakfast, rather than a choice of soft rye bread slices.

Wasa Zuurdesem Rogge crispbread, 235 g

Wasa Zuurdesem Rogge crispbread, 235 g

For anyone looking for a crunchy rye base instead of soft slices of rye bread.

According to PLUS, Wasa Zuurdesem Rogge contains 19 g of fibre per 100 g. According to Jumbo, the ingredients list also includes yeast and malted barley extract; if you have allergies, check the current packaging.

View at Joybuy

Frequently asked questions

Does sourdough mean rye bread contains no yeast?

No. Sourdough doesn’t rule out added yeast in the finished product. According to the ingredients information from Jumbo, both Wasa Zuurdesem Rogge and Brood van Soma Limburgs Volkoren Roggebrood contain yeast, so check the packaging of the product you choose.

Is sourdough rye bread gluten-free?

No. The name ‘sourdough rye bread’ doesn’t mean a product is gluten-free: rye is a gluten-containing cereal. The Wasa and Soma products discussed also list barley and wheat respectively; if you need to avoid gluten, check the explicit labelling on the current packaging.

Does all rye bread contain iodised baker’s salt?

No. According to the Voedingscentrum, baker’s salt is not compulsory in the Netherlands. Jumbo lists iodised salt in Brood van Soma Limburgs Volkoren Roggebrood. For other products, check the current ingredients list for ‘iodised salt’ or ‘baker’s salt’.

How should I store rye bread and crispbread for the Christmas table?

Follow the storage instructions on each product’s packaging. Hollandia recommends keeping its dark sourdough rye bread in the fridge after opening; Wasa recommends storing its crispbread in a cool, dry place.