Seeded bread

Use a sharp serrated bread knife and a gentle sawing motion rather than pressing down. Seeds baked into the crumb stay put better than a thick coating on the crust.

Yes. Put the frozen slice straight into the toaster and toast it until the centre is hot; it may need a little longer than a fresh slice. For a thick slice, use a lower setting first so the outside does not burn before the middle thaws.

Keep it sealed at room temperature, away from direct sun and heat; a bread bin or closed bag helps prevent it drying out. Freeze slices you will not use soon, separating them before freezing so you can take out only what you need.

Its nutty, crunchy crust works well with soft toppings such as mashed avocado, hummus, egg or cream cheese. It also makes sturdy toast for soup, and good sandwiches with cheese, roasted vegetables or crisp salad leaves.

Cut it into cubes, toss with a little oil and bake at 180 °C for about 10–15 minutes, turning once, for crunchy croutons. You can also use it in a savoury bread-and-butter pudding; remove any very hard crusts first.

No. Seeded bread contains seeds, either mixed through the dough or pressed onto the crust; multigrain means it contains more than one grain, which may be wheat, rye, oats or others. Some loaves are both, but the names do not guarantee the same ingredients.

For a similar hearty texture, try wholemeal bread or multigrain bread. If you want the crunch and nutty taste, add toasted pumpkin or sunflower seeds to the topping of a sandwich made with plain wholemeal bread.