Rye-wheat bread

Its tangy, sturdy crumb works well with smoked fish, mature cheese, pâté or sliced boiled egg. Try it in an open sandwich with mustard, pickled cucumber and ham.

Keep it wrapped in a bread bag or clean tea towel at room temperature, away from direct heat. For longer storage, slice and freeze it; toast slices straight from frozen.

Yes. Toast slices until crisp at the edges but still chewy inside; they may take a little longer than soft white bread. It also makes good croutons: cube it, toss with a little oil and bake at 180 °C for about 10 minutes.

The names are often used for much the same kind of loaf: bread made with both rye and wheat flour. The order of the words alone does not tell you the exact proportions, so look for the flour list if that matters.

Rye bread has more fibre, at 8.2 g per 100 g versus 6.1 g in rye-wheat bread. Rye-wheat bread includes wheat flour, which usually gives it a lighter, less dense crumb.

Yes, especially with fillings that suit its robust, slightly tangy flavour, such as cheese, smoked salmon or roast beef. Its denser slices hold moist fillings well, but a thin layer of butter or another spread helps keep them from seeming dry.

A 50 g portion provides 3.1 g of fibre. That is about two small slices, though slice size varies between loaves.

Yes. Bread is baked before sale and can be eaten as it is; you only need to toast it if you prefer a crisp surface.