Wholemeal rye bread

Keep it in a bread bin or a paper bag inside a bread bin, cut-side down, and slice only what you need. Rye loaves stay pleasantly moist when stored well, but refrigeration can make bread stale faster.

Yes. Slice the loaf first, freeze the slices in a sealed bag, then toast them straight from frozen or leave them to thaw at room temperature.

A dense rye loaf should sound hollow when tapped underneath and feel firm, not damp or doughy, in the centre. Let it cool completely before slicing; cutting it warm can make the crumb gummy.

Its earthy, slightly tangy flavour pairs well with smoked salmon, pickled herring, mature cheese, boiled eggs and savoury spreads. Try it as the base for an open sandwich, or serve it with soup.

No. Pumpernickel is a particularly dark, dense style of rye bread, traditionally baked slowly for many hours; wholemeal rye bread is a broader term and is not necessarily made that way.

Yes: wholemeal rye bread has 9.6 g of fibre per 100 g, compared with 5.21 g in wholemeal bread. Rye bread also tends to have a denser, moister crumb.

A 40 g slice provides about 2.4 g of protein. Bread is usually eaten with a topping, so eggs, cheese or beans can add more protein to the meal.

Yes. Rye contains gluten, so wholemeal rye bread is not suitable for someone who needs to avoid gluten.