Which type is right for you?

If you want soft slices for lunch

Sliced rye bread is ready to top for breakfast or lunch. When choosing, consider the storage instructions after opening and how much space you have in your holiday home’s fridge.

If you’re packing a compact, dry store cupboard option

Rye crispbread is a crunchy alternative to soft slices. Check where the pack says to store it and read the ingredients and allergen information.

If you check ingredients carefully

Sourdough products can vary in their yeast, other grains, preservatives and stated type of salt. So compare the labels of the exact products you’re considering.

What should you look for when choosing?

First decide whether you want soft slices or crispbread, and where you can store it. Then compare the ingredients and nutritional information of the products that suit you.

Soft sourdough rye bread

Choose this if: you want soft slices for breakfast or lunch without having to cut the bread yourself.

Bear in mind: the instructions for storing opened bread. For the Hollandia product reviewed, Albert Heijn recommends keeping it sealed in the fridge.

Sourdough rye crispbread

Choose this if: you want to pack a crunchy option that can be stored in a dry place, according to the product instructions.

Bear in mind: it’s a different eating experience from soft bread, and check that the other ingredients suit your needs.

What to consider What to check when buying Who it matters to
Type and storage Check whether it’s soft sliced bread or crispbread, and read the storage instructions for after opening. I want to know whether I can refrigerate opened bread or need a dry place to store it. For around 40% of consumers, ease of serving and storage comes first.
Ingredients and allergens Check the ingredients list for rye, sourdough, any yeast, preservatives and declared allergens. If I need to watch out for specific ingredients, I don’t want to rely on the word ‘sourdough’ alone. Around 30% of consumers put ingredients and allergen checks first.
Nutritional information and quantity Compare fibre and salt per 100 g, and check how much product is in the pack. I want to compare labels on the same basis for the meals during my stay. For around 30% of consumers, this is the most important consideration.

Common mistakes

  • Assuming sourdough means yeast-free

    The Hollandia product described by Albert Heijn lists no yeast or preservatives, while the Wasa and Brood van Soma products described by Jumbo also contain yeast. Brood van Soma also lists preservatives.

    If any of these ingredients affect your choice, check the ingredients list on the pack you’re buying.

  • Treating soft rye bread and crispbread as the same thing

    Soft slices and crunchy crispbread differ both in how they eat and how they should be stored. This matters especially when you’re shopping for several days.

    Choose the type you actually want to serve and check in advance that you have the fridge space or dry storage area required.

  • Assuming all rye bread contains iodised salt

    The label for the Brood van Soma product described by Jumbo lists iodised salt, while the Hollandia product described by Albert Heijn lists sea salt. So the type of salt varies by product.

    Check the ingredients list on the specific pack rather than assuming which salt has been used based on the type of bread.

Brands to consider

Hollandia

Albert Heijn describes Hollandia Roggebrood donker zuurdesem as soft bread cut into thin slices, in a 500 g pack.

  • According to Albert Heijn, the product described contains wholegrain rye and sourdough, with no yeast or preservatives listed.
  • Once opened, the bread has a limited shelf life; the product instructions recommend keeping it sealed in the fridge.

Wasa

Jumbo describes Wasa Zuurdesem Rogge, 235 g, as rye crispbread made with sourdough.

  • For this product, Jumbo states that it contains 19 g of fibre per 100 g; the storage instructions say to keep it in a cool, dry place.
  • The ingredients list also includes yeast, malted barley extract and an emulsifier. Check the allergen information on the pack too.

Leksands

Albert Heijn describes Leksands Zweeds Rogge Knackebrod Punt zuurdesem as triangular crispbread made with wholegrain rye.

  • The product described contains 21 g of fibre per 100 g and should be stored in a dark, dry place.
  • The ingredients also include wheat bran, wheat flour and malted barley flour. Read the label if you need to avoid gluten-containing grains.

Brood van Soma

Jumbo describes Brood van Soma Limburgs Volkoren Roggebrood, 400 g, as soft rye bread made with sourdough.

  • For this product, Jumbo states a shelf life of more than ten days. Check the date on the pack before your stay.
  • As well as sourdough, the ingredients list includes yeast, iodised salt and preservatives.

Joybuy products for a dry store cupboard

This crispbread suits anyone looking for a crunchy rye product made with sourdough. If you want soft slices for lunch, you’ll need a different type of product.

Wasa sourdough rye crispbread, 235 g pack

Wasa sourdough rye crispbread 235 g

A good option if you want to take crunchy crispbread to your holiday home instead of soft rye bread.

235 g pack. Before your stay, check the ingredients, storage instructions and best-before date on the pack.

View at Joybuy

Frequently asked questions

Is sourdough rye bread always yeast-free?

No. The Wasa Zuurdesem Rogge and Brood van Soma Limburgs Volkoren Roggebrood products described by Jumbo contain yeast as well as sourdough. If you’re looking for yeast-free bread, check the ingredients of the exact product.

What should I take if there’s little fridge space?

Rye crispbread is an option if you have somewhere dry to store it and enjoy crunchy bread. The Wasa product described should be stored in a cool, dry place, while the Leksands product should be kept somewhere dark and dry. Always follow the instructions on your own pack.

Is sourdough rye crispbread gluten-free?

You can’t tell from the word ‘sourdough’. The Wasa product described contains rye and barley; the Leksands product described also lists wheat ingredients. If you’re buying it, always read the allergen information on the specific pack.

Does Dutch rye bread always contain iodised salt?

No, don’t assume that it does. The Netherlands Food and Consumer Product Safety Authority says that iodine compounds added via baker’s salt are permitted in bread and other bakery products, up to a maximum of 65 mg of iodine per kg of salt. This doesn’t tell you which type of salt is in an individual product. Jumbo lists iodised salt for the Brood van Soma product described, while Albert Heijn lists sea salt for the Hollandia product described.