Fans of hearty savoury toppings
If you want to put toppings on a soft, compact slice, sliced rye bread is a more obvious choice than crispbread. Bear in mind that the rye flavour can be pronounced.
Who are these options suitable for?
Breakfast shoppers who compare labels
If you prefer wholemeal rye or iodised salt, don’t rely on the word ‘sourdough’ alone. Check the packaging for wheat, barley, other ingredients and allergen information too.
Fans of a crunchy store-cupboard staple
If you’re looking for a dry, crisp base you can take one piece at a time, sourdough rye crispbread is an alternative to soft rye bread.
What should you look for when choosing?
First, decide whether you want a soft slice or a crunchy base for your savoury toppings. Then compare the ingredients and packaging of the product format that suits you.
Soft sourdough rye bread
Suitable for: a compact slice topped with, for example, cheese, egg or hummus.
Consider: the Hollandia product described by Albert Heijn also contains barley and lists sea salt, not iodised salt.
Rye-and-wheat rye bread
Suitable for: anyone looking for soft rye bread who wants to see iodised salt on the label; according to Jumbo, the Brood van Soma product lists it.
Consider: as well as rye, this product contains wheat bran, yeast and preservatives.
Sourdough rye crispbread
Suitable for: anyone looking for a crunchy, dry base for savoury toppings.
Consider: its crisp texture is less suitable if you’re after a soft slice for generous or moist toppings.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Texture and toppings | Choose between sliced, soft rye bread and crispbread based on your toppings. | If you want a compact slice under generous or moist savoury toppings, the product format is key; around 36% of consumers put this choice of texture first. |
| Rye and ingredients | Check what proportion of wholemeal rye is listed and whether the product also contains wheat or barley. Compare fibre per 100 g between products in a similar format. | If you mainly want to know which grains and other ingredients are in your breakfast, look beyond the word ‘sourdough’. This is the most important factor for around 29% of consumers. |
| Salt and allergens | If you’re looking for iodised salt, check that it’s listed on the packaging and read the allergen information for the exact product. | If you need to avoid certain ingredients or want to be able to identify iodised salt, start with the label; this is the first thing around 21% of consumers look out for. |
| Storage | Choose a pack size that suits how much you use and follow the storage instructions for your chosen product format once opened. | If you don’t eat rye bread every morning, you’ll want to finish a pack without unnecessary waste. Around 14% of consumers therefore prioritise storage. |
Common mistakes
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Assuming sourdough means the bread contains only wholemeal rye
‘Sourdough’ doesn’t tell you which other grains are in the bread. For example, product information from Albert Heijn and Jumbo shows that recipes containing rye, barley or wheat can vary.
Read the ingredients list if you’re specifically looking for wholemeal rye or want to avoid another grain.
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Assuming all rye bread contains iodised salt
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So the name ‘rye bread’ or ‘sourdough’ doesn’t confirm which type of salt has been used.
Check the label for iodised salt or baker’s salt if this matters to your choice.
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Treating soft rye bread and crispbread as interchangeable
A soft slice and a crisp cracker feel different and hold up differently under generous or moist toppings.
Choose the texture you want first; then compare nutritional information for the right product format and portion size.
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Opening a large pack without a storage plan
If you only eat a few slices at a time, an opened pack can dry out or go off before you finish it.
Choose a pack size that suits you and follow the storage advice on the packaging. For opened dark rye bread, the Netherlands Nutrition Centre recommends storing it in the fridge or freezer.
Brands compared
These examples show how product formats and ingredients can differ. The features described apply to the products listed, not to each brand’s entire range.
Hollandia
Hollandia’s dark sourdough rye bread is a soft, sliced base for savoury toppings.
- Albert Heijn lists wholemeal rye and sourdough for this product; its stated nutritional value is 10 g of fibre per 100 g.
- The product also contains barley and lists sea salt. Don’t assume it contains iodised salt based on the product name.
Brood van Soma
Limburg Wholemeal Rye Bread is a soft rye-and-wheat option to compare if the type of salt matters to you.
- Jumbo lists wholemeal rye flour, sourdough and iodised salt for this product.
- Its ingredients also include wheat bran, yeast and preservatives, so it isn’t made from rye alone.
Wasa
Wasa Sourdough Rye is crispbread: a crunchy option, not soft rye bread.
- According to Jumbo’s product information, it contains 96 g of wholemeal rye flour per 100 g of finished product, and its nutritional information lists 19 g of fibre per 100 g.
- It contains rye and barley. If allergens matter to your choice, also check the packaging for information about possible traces.
Products for a crunchy breakfast base
If you prefer crispbread to soft rye bread for a savoury breakfast, you’ll find a sourdough rye option below. Choose soft rye bread or a rye-and-wheat version based on the product format and label.
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Wasa Sourdough Rye Crackers, 235 g
A crunchy sourdough rye base for anyone who doesn’t want a soft slice under their savoury toppings.
The nutritional information lists 19 g of fibre per 100 g. The product contains rye and barley and may contain traces of sesame and milk. If iodised salt matters to your choice, check the packaging to see which type of salt is used.
Frequently asked questions
Is sourdough rye bread always made entirely from wholemeal rye?
No. ‘Sourdough’ doesn’t tell you the full grain composition. Albert Heijn lists wholemeal rye for Hollandia dark sourdough, while, according to Jumbo, Brood van Soma’s Limburg Wholemeal Rye Bread also contains wheat bran. So check the ingredients list of the product you buy.
Is sourdough rye bread gluten-free?
No, rye is a grain that contains gluten. The products discussed here contain rye, and some also contain wheat or barley. When buying, check the allergen information on the exact pack.
Does Dutch rye bread always contain iodised salt?
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Jumbo lists iodised salt for the Brood van Soma product discussed here, while Albert Heijn lists sea salt for Hollandia dark sourdough. Check the packaging if the type of salt matters to your choice.
How should I store opened dark rye bread?
For opened dark rye bread, the Netherlands Nutrition Centre recommends storing it in the fridge for up to two weeks or in the freezer for one to three months. Also follow the instructions on the packaging, and don’t eat bread if you see mould.