Choose wholemeal sourdough bread if you want to serve aniseed sprinkles on an open sandwich; choose Dutch rusks if the familiar light, crisp texture matters most. For bread, check separately whether it is wholemeal, which allergens it contains and whether the ingredients list includes iodised salt: the word ‘sourdough’ doesn’t answer those questions.
You can cut an open sandwich into portions, but don’t expect the light, crisp texture of rusks. Bolletje describes its Echte Beschuit as light and crisp; according to De Ruijter’s product information, aniseed sprinkles can also be served on bread.
The appearance of the bread isn’t the only thing that matters to you. You want to be able to check whether it’s wholemeal in the product description and ingredients list, and compare the nutritional information per 100 g.
You want to know whether the bread you choose is made with iodised salt. According to the Voedingscentrum, using baker’s salt isn’t compulsory, so check the label or ask the baker.
First decide whether crisp rusks or an open sandwich would suit your celebration better. Then, when comparing bread, look at the wholemeal description, how easy it is to slice and the information on the packaging.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Texture when serving | Choose between an open sandwich and light, crisp rusks. For bread, consider whether the crust and crumb are right for the way you plan to serve it. | If I want to serve aniseed sprinkles for a celebration, I want to know whether a sandwich will be easy for me to eat or whether I’d prefer the crunch of rusks. This serving experience would be the top priority for around 31% of consumers. |
| Wholemeal and fibre | Read the product description and ingredients list; compare any stated fibre values on a like-for-like basis, per 100 g. | Anyone specifically looking for wholemeal bread will want to be able to verify the wholemeal description, rather than relying on the word ‘sourdough’ or a rustic appearance. This would be the first consideration for around 31% of consumers. |
| Slicing and portions | Check whether the bread is pre-sliced. When planning, use the actual number of usable slices rather than the weight of the loaf alone. | When I’m preparing bread with aniseed sprinkles for several guests, I want to be able to divide it into portions without too much slicing. This convenience would take priority for around 23% of consumers. |
| Salt and allergens | Look for iodised salt or baker’s salt, and read the allergen information for both the bread and the aniseed sprinkles. | If ingredients matter to my guests, I want to be able to check both parts of the treat before serving them. Around 15% of consumers would put this label check first. |
The word ‘sourdough’ on its own doesn’t mean that a loaf is wholemeal. You could end up choosing bread that doesn’t meet your original requirements.
Check the product description and ingredients list separately, and only compare fibre values when they’re based on the same quantity, such as per 100 g.
According to the Voedingscentrum, bread doesn’t have to be made with baker’s salt. So the presence of salt alone doesn’t confirm that it’s iodised.
Check the ingredients list on the current packaging or ask the baker which salt was used in the bread.
Lidl describes its Rustiek volkoren desembrood as wholemeal wheat sourdough bread. If you’re choosing based on specific ingredients or allergens, you’ll also need to check the information provided with the product.
Check the packaging in store before choosing bread for guests with a relevant allergy.
Albert Heijn’s product information lists two wholemeal sourdough breads: Liefde & Passie Nederlands desem volkoren and OerDesem volkoren Allinson.
Jumbo describes a range of rustic sourdough breads, including desem volkoren pompoen.
PLUS’s wholemeal range includes Korenlanders Kleintje desembrood volkoren maanzaad.
Lidl describes Rustiek volkoren desembrood as wholemeal wheat sourdough bread.
ALDI’s bread range includes extra fibre-rich wholemeal bread and rustic extra wholemeal bread, among other options.
Dirk’s bread range includes Bakker van der Akker Boeren Extra vezels volkoren heel.
No, the base has a different texture. Bolletje describes its Echte Beschuit as light and crisp, while De Ruijter’s product information says that aniseed sprinkles can also be served on bread. Choose the base to suit the serving experience you want.
No. Check the wholemeal description and ingredients list too. The word ‘sourdough’ alone doesn’t confirm which type of flour was used to make the bread.
No. According to the Voedingscentrum, using baker’s salt isn’t compulsory. So check the ingredients list for the bread you’re buying, or ask the baker which salt was used.
Check the current allergen information for both the bread and the aniseed sprinkles. Choosing based only on the name of the bread tells you nothing about the ingredients in the complete treat.
