If you’re looking for a soft base for toppings
Sliced rye bread makes a different base for generous toppings than a crunchy cracker. The Hollandia version listed by Albert Heijn is dark sourdough rye bread, sliced thinly.
Which type is right for you?
If you want to serve crunchy bites
The Wasa and Leksands sourdough crispbreads reviewed here are well suited to individual portions with toppings or dips. They’re crunchy, not soft like sliced rye bread.
If you read labels carefully
If ingredients, allergens or the type of salt used affect your choice, check the individual product packaging. According to the Voedingscentrum, not all bread is baked with iodised baker’s salt.
What should you look for when choosing?
First decide whether you want to serve soft slices with toppings or crunchy bites. Then compare the ingredients and nutritional information for each product, and choose a pack size to suit what you’ll be serving.
| What to consider | What to check before buying | Who should consider this? |
|---|---|---|
| Texture and how you’ll serve it | Check whether it’s sliced rye bread or crispbread. | I want to pile generous toppings on soft slices, or make small crunchy bites instead. Around 40% of consumers put this style of serving first. |
| Wholegrain rye and fibre | Read the ingredients and compare the fibre per 100 g. Also consider how much you’ll serve per portion. | If I want to use wholegrain rye, I also want to be able to compare the nutritional information for the type of bread I choose. For around 30% of consumers, this is their first consideration. |
| Allergens and salt | Check both ‘contains’ and ‘may contain’ statements. Look for iodised salt or baker’s salt if the type of salt used matters to you. | I want to know which grains and other allergens are listed on the packaging, and which salt has been used. Around 20% of consumers put checking the label first. |
| Pack size and availability | Compare the weight in grams and the number of slices, where stated. Check the retailer’s current listing. | I don’t want to buy more than I need for my table, and the product needs to be available in time. For around 10% of consumers, this practical consideration comes first. |
Common mistakes
-
Assuming sourdough means soft bread
Sourdough is used in both sliced rye bread and crispbread. The type determines whether you’ll serve soft slices or a crunchy base for toppings.
First choose how you want to serve it, then check the ingredients of the specific product.
-
Assuming sourdough tells you whether the salt contains iodine
According to the Voedingscentrum, not all bread is baked with iodised baker’s salt. The Hollandia version reviewed here lists sea salt; Brood van Soma Limburgs Volkoren Roggebrood lists iodised salt.
Check the salt information on the packaging. If you’re buying loose bread, ask which salt has been used if this matters to your choice.
-
Assuming rye is gluten-free
The Hollandia, Wasa and Leksands rye products reviewed here list cereals containing gluten. The Wasa version reviewed also lists other potential allergens.
Read the full allergen information on the packaging, including ‘may contain’ statements.
-
Looking only at the number of packs
A pack of sliced rye bread and a pack of crispbread differ in weight and in the number of portions they provide. If you’re entertaining, it also matters how many topped bites you want to make.
Compare the pack weight and, where stated, the number of slices. Once opened, follow the storage instructions on the packaging.
You may have an opened pack of soft rye bread left over if you buy more slices than you’ll use that evening.
Brands to consider
Hollandia
The version listed by Albert Heijn is soft, thinly sliced dark sourdough rye bread. It weighs 500 g and contains 12 slices.
- Albert Heijn lists this version as 100% wholegrain rye, with 10 g of fibre per 100 g.
- This version contains rye and barley. Sea salt is listed in the ingredients; check the label if you want to know whether it’s iodised.
Wasa
The Sourdough Rye version reviewed here is crispbread for crunchy bites, not soft slices with toppings.
- PLUS lists this version as 100% wholegrain rye, with 19 g of fibre per 100 g.
- The version reviewed contains cereals with gluten and may also contain milk, sesame, soya, mustard and lupin.
Leksands
The PLUS version reviewed is Swedish sourdough crispbread with a crunchy rye base.
- PLUS lists this version as containing 85% wholegrain rye flour, with 21 g of fibre per 100 g.
- This version contains wheat, rye and barley. Check the packaging if these ingredients affect your choice.
Brood van Soma
Limburgs Volkoren Roggebrood is a sliced rye bread option for anyone who isn’t looking for crunchy crispbread.
- Jumbo lists this version as containing wholegrain rye flour, 32% sourdough and iodised salt.
- This recipe contains rye and wheat, may contain hazelnuts and uses preservatives. Check other versions separately.
Joybuy: crunchy sourdough crispbread
This product is a good choice if you want crunchy rye bites with toppings. If you want to serve soft, sliced bread, look for a different type.
No image available
Wasa Sourdough Rye crispbread, 235 g
A crunchy base for small bites or toppings, in a 235 g pack. If you have allergies, check the packaging. Check the salt information too if it matters to your choice.
Frequently asked questions
Does sourdough rye bread always contain iodised baker’s salt?
No. Sourdough tells you nothing about the salt used. According to the Voedingscentrum, not all bread is baked with baker’s salt, so check the ingredients list or ask which salt has been used if you’re buying loose bread.
Can someone who needs to eat gluten-free choose this rye bread?
Don’t assume so: the Hollandia, Wasa and Leksands versions reviewed here list cereals containing gluten. Check the allergen information for the specific product rather than relying on the term rye bread.
What’s best for serving lots of small bites: soft rye bread or crispbread?
Sourdough crispbread is best for crunchy individual bites, while sliced sourdough rye bread is suited to soft slices with generous toppings. The Wasa and Leksands versions reviewed here are crispbreads, while Hollandia dark sourdough is a sliced rye bread.
How should I store opened soft rye bread?
Follow the storage instructions on the packaging of the product you buy. For the Hollandia version reviewed here, Albert Heijn says it has a limited shelf life once opened and will stay fresh for longer if sealed and kept in the fridge.