Brunch-goers keeping an eye on fibre
You’re looking for crispbread to serve with toppings and want to compare the stated wholegrain rye and fibre content.
Who is this for?
Fans of rye and sourdough
You choose based on the ingredients and serving style, but don’t want to mistake the word ‘sourdough’ for a substantiated claim about artisan production.
People who often eat crispbread instead of bread
As well as checking the ingredients and allergens, you look at the salt on the label. If you often go without regular bread, it’s also worth considering whether your diet includes other sources of iodine.
What should you look for when choosing?
First decide what matters most to you: ingredients and fibre, the way it’s served, or the labelling if you’re replacing bread. Then compare the nutritional information per 100 g and, if you have allergies, check the current packaging.
| What to consider | What to check | Who is it for? |
|---|---|---|
| Wholegrains and fibre | Compare the ingredients and fibre per 100 g. Albert Heijn lists 21 g for Leksands Sourdough and 19 g for Wasa Sourdough Rye. | I want a base for brunch toppings that lists wholegrain rye and fibre on the label. This would be the main reason for choosing for around 40% of consumers. |
| Sourdough and serving style | Check whether sourdough is listed in the ingredients and whether the shape suits how you want to serve the crispbread; Leksands comes in separate pieces. | For a shared brunch platter, I care more about the flavour and shape of the pieces than small differences in nutritional values. This would be the main consideration for around 40% of consumers. |
| Allergens, salt and replacing bread | Read the allergen statement and compare the salt per 100 g. If you regularly eat crispbread instead of bread, check what other sources of iodine are in your diet. | If I often eat crispbread instead of bread or need to take allergies into account, I want to know exactly what’s in it. For around 20% of consumers, checking the label would be the main reason for choosing. |
Common mistakes
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Assuming sourdough means artisan-made
The word ‘sourdough’ in a product name or ingredients list doesn’t automatically tell you how the crispbread was made.
Use sourdough as a guide to the ingredients, and look for specific information about the production method if that matters to your choice.
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Assuming it contains iodised salt when replacing bread
According to the Voedingscentrum, bakers aren’t required to use baker’s salt. So a label that simply says ‘salt’ doesn’t tell you whether it’s iodised baker’s salt.
If you regularly eat very little bread, consider your diet as a whole rather than trying to work out your iodine intake from words such as rye or sourdough.
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Overlooking allergens
The varieties reviewed contain gluten-containing cereals. For the Wasa option, Albert Heijn also notes that other allergens may be present.
If you’re buying for guests with an allergy or coeliac disease, check the current allergen statement on the packaging.
Brands and retailer overview
Leksands
The sourdough variety reviewed comes in separate pieces that you can top for brunch.
- Albert Heijn lists 85% wholegrain rye flour, 3.8% rye sourdough and 21 g of fibre per 100 g.
- The product contains rye, wheat and barley; the presence of sourdough alone doesn’t substantiate an artisan production method.
Wasa
Wasa Sourdough Rye is an option if you use the ‘100% wholegrain rye’ description as a selection criterion.
- Albert Heijn lists 19 g of fibre per 100 g for this variety.
- The product contains rye and barley; also check the packaging for any other allergens that may be present.
Albert Heijn
This retailer’s product information lets you compare the Leksands and Wasa varieties reviewed here.
- The product pages list ingredients and nutritional information per 100 g for both varieties.
- Check the label on the packaging before buying, as product information and ranges can change.
Sourdough crispbread at Joybuy
If you’re looking for wholegrain rye sourdough crispbread as a base for toppings at your Easter brunch, the Wasa option is listed below.
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Wasa Sourdough Rye, 235 g
Sourdough crispbread to serve with toppings at your Easter brunch. For this Wasa variety, Albert Heijn lists 100% wholegrain rye, 19 g of fibre and 1.2 g of salt per 100 g.
The product contains rye and barley. If you have allergies, check the current packaging; don’t assume that the salt listed is iodised baker’s salt.
Frequently asked questions
Is sourdough crispbread automatically artisan-made?
No. Sourdough as an ingredient or product feature doesn’t confirm that it was made using an artisan production method. If that method is important to your choice, ask the producer for specific information.
Are the sourdough varieties reviewed gluten-free?
No, the Leksands and Wasa varieties reviewed contain gluten-containing cereals. Albert Heijn lists rye, wheat and barley for Leksands, and rye and barley for Wasa. If you have an allergy or coeliac disease, always check the current packaging.
Does sourdough crispbread automatically contain iodine from baker’s salt?
No, you can’t tell from the words ‘sourdough’ or ‘salt’. The Voedingscentrum says bakers aren’t required to use baker’s salt. So if you generally eat very little regular bread, it’s worth looking at the other sources of iodine in your diet too.
How do I keep crispbread crunchy until Easter brunch?
Store it according to the instructions on the packaging: Leksands says to keep it in a dark, dry place, while Wasa recommends a cool, dry place. If you want to keep it crunchy, add moist toppings just before serving.