Which type is right for you?

If you want to top soft slices

For savoury or sweet toppings, choose compact, sliced rye bread rather than a cracker. Albert Heijn describes Hollandia dark sourdough as moist bread in thin slices.

If you want to make crunchy party bites

You’ll want individual, crunchy bases that you can top one at a time. Wasa and Leksands offer sourdough crispbread, which is a different type of product from soft rye bread.

If you check ingredients and allergens

If you’re catering for guests with dietary restrictions, read the allergen information on the exact pack. If the presence of iodised salt matters to your choice, also check whether bakers’ salt or iodised salt is listed in the ingredients.

What should you look for when choosing?

First decide whether you want to serve soft slices or crunchy bites. Then check each product for the ingredients that matter to your guests.

What to consider What to check when buying Who it matters to
Soft slices Check whether it’s sliced rye bread and read the storage instructions on the pack. I want to serve toppings on soft, compact slices, not crackers. For around 42% of consumers, a texture that’s easy to top is the top priority.
Crunchy bites Check that the product is crispbread and that its size suits the bites you want to make. For individual party bites, I want bases that stay crunchy until serving. Crunchiness comes first for around 33% of consumers.
Ingredients and allergens Read the allergen information on the pack; if needed, look for bakers’ salt or iodised salt. If guests need to avoid certain ingredients, I want to check the exact pack before serving anything. For around 25% of consumers, checking the label is the top priority.

Common mistakes

  • Assuming sourdough means one particular type of bread

    Sourdough is used in both soft, sliced rye bread and crunchy crispbread. The word alone also doesn’t mean that a product is made without yeast.

    Choose the texture you want first, then read the ingredients list for the specific product.

  • Assuming all rye bread contains iodised salt

    According to the Netherlands Nutrition Centre, bakers aren’t required to use bakers’ salt. Nor does a mention of sea salt on a product page confirm that the product contains iodised bakers’ salt.

    If this information matters to your choice, check the current pack for bakers’ salt or iodised salt. Don’t draw conclusions about the total iodine content if those words aren’t listed.

  • Mistaking rye sourdough for gluten-free bread

    Rye is a gluten-containing grain. The products described may also contain wheat or barley; some products carry warnings about other allergens too.

    If you’re catering for guests with an allergy or dietary restriction, check all the information on the current packaging.

  • Relying only on the online product description

    When it comes to ingredients, allergens and storage instructions, the pack you receive is the best guide to what you’re actually serving.

    Check the packaging when it arrives and follow the storage instructions shown on it.

Brands to consider

Hollandia

According to Albert Heijn, Hollandia dark sourdough is a 500 g loaf of sliced, soft rye bread made with wholegrain rye and sourdough.

  • Albert Heijn describes it as moist bread in twelve thin slices.
  • It isn’t crispbread. Check the gluten-containing ingredients and, if relevant, the salt information on the pack.

Wasa

Wasa Sourdough Rye is crispbread made with wholegrain rye and rye sourdough, as described by Jumbo and PLUS.

  • PLUS lists 19 g of fibre per 100 g for the 235 g pack.
  • This product isn’t a substitute for a soft slice of bread. Also check the allergen information on the pack you buy.

Leksands

Albert Heijn describes Leksands sourdough crispbread as triangular and crunchy.

  • PLUS describes the product as made with 100% wholegrain.
  • Check the ingredients: this product lists rye, wheat and barley, among other ingredients.

Brood van Soma

Brood van Soma’s Limburgs Volkoren Roggebrood and Schwarzbrot show why it’s important to check the ingredients list for each product.

  • Jumbo lists sourdough and iodised salt in its Limburgs Volkoren Roggebrood.
  • The ingredients in the Schwarzbrot at PLUS are different, including wheat, barley and sugar syrup. So don’t rely on the brand name instead of checking the label.

Crispbread at Joybuy

For crunchy bites that you can top individually, this selection includes sourdough rye crispbread. If you want to serve soft, sliced bread, look for a different type of product.

Wasa sourdough rye crispbread 235 g

Wasa sourdough rye crispbread 235 g

A crunchy base for individually topped bites, not for those looking for soft slices of bread.

235 g pack. Joybuy describes this Wasa product as rye crispbread made with sourdough.

If you’re catering for guests with dietary restrictions, check the allergens on the pack. Also check the salt information there if it matters to your choice.

View at Joybuy

Frequently asked questions

Is sourdough rye bread always yeast-free?

No. The word sourdough on the pack doesn’t rule out yeast as another ingredient. If you want to avoid yeast, read the ingredients list for the specific rye bread or crispbread.

Does all Dutch rye bread contain iodine from bakers’ salt?

No, you can’t assume that of every product. According to the Netherlands Nutrition Centre, bakers don’t have to use bakers’ salt. If this information matters to your choice, check the current ingredients list for bakers’ salt or iodised salt.

Is rye sourdough suitable for a gluten-free diet?

Rye contains gluten, so don’t assume that rye sourdough is gluten-free. If someone needs to avoid gluten, check the ingredients and allergen information for the exact product.

How can I keep crispbread crunchy until serving?

Follow the storage instructions on the pack and top the crispbread just before serving if you want to keep it crunchy. Soft rye bread has its own storage instructions; don’t assume the two types should be stored in the same way.