Rye bread

Rye flour gives it a darker colour, earthy flavour and usually a denser crumb than wheat bread. Many rye loaves are made with sourdough, whose fermentation adds a tangy note, but not every rye loaf is sourdough.

Keep it cut-side down or wrap it in a clean cloth or paper bag, then store it in a bread bin at room temperature. Avoid refrigerating it, which can make it go stale faster; freeze extra slices in a sealed bag.

Yes: put frozen slices straight into the toaster and toast until hot and crisp, adding another cycle if they are thick. For a whole frozen loaf, let it thaw at room temperature before slicing.

Its robust flavour pairs well with smoked salmon, pickled herring, sharp cheese, pâté, boiled egg or sliced cucumber. In Danish smørrebrød, an open-faced rye sandwich is often topped with combinations such as herring and onion or roast beef and pickles.

Yes. Toast it for croutons, or dry and crumble it for breadcrumbs; its earthy taste works especially well in soups and savoury toppings. Stale slices can also be layered into a bread pudding.

Choose a dense wholemeal or seeded wheat loaf for a similar hearty texture, or sourdough wheat bread for a tangy flavour. Neither will taste exactly like rye, so pair the substitute with toppings that suit its milder flavour.

Yes. A 100 g portion provides 8.2 g of fibre, and rye bread also contains 1 mg of manganese.

Yes. Rye naturally contains gluten, so rye bread is not suitable for someone who needs to avoid gluten. Rye bread may also contain wheat, so check the ingredient list if you need to avoid wheat specifically.