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.
Red mini-tomatoes, black olives, cornichons, raw ham on chickory leaves and lemon slice
Finley chopped greens
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!