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Yesterday’s bento was back to “open sandwich bento”!

The “main dish” was a bit complex:
From top left around the clock:
Brocoli, home-made chicken ham, lotus roots (boiled) and “tobikko/flying fish roe” salad.
Scrambled eggs
Avocado salad
Red mini-tomatoes, black olives, cornichons, raw ham on chickory leaves and lemon slice
Finley chopped greens
Persimmon wedges
Lettuce

As for the bread (baked the night before and toasted again in the morning): Black and white sesame and small pieces of processed cheese (eventually melted beyond recognition)

Now, to further answer Barbara and Rowena‘s questions about the Missus’ bread recipe, I discovered some more information (not complete, sorry!) after a lot of arm-twisting (I will have to do a lot of cooking this month,…):
Flour: Normal strong wheat flour 9 volumes (total weight unknown) and rye flour 1 volume (total weight unknown)
Water: unknown quantity
Yeast: name unknown
Olive oile: 1 large spoon
Skimmed Milk Powder: 1 large spoon (new secret unveiled!)
Salt: unknown quantity
Try to work it out!