More bread. You always have to make more bread, and new kinds. Today I had filmjölk, for non Swedes that is sour milk, like sour cream but less fatty, we eat it with cereal, so I made bread with filmjölk. I never seem to have the right flours at home though, but I have learnt that if you make it as close to the recipe as you can and carefully watch the consistency of the dough, you will have bread at the end. It is probably very hard to fail at making bread. This was the kind were you flatten it all out in a big pan and when it is done break it into individual pieces. Wheat-, rye-, graham flour bread.
The bread is modelling on the lovely black granite countertops we have in our new kitchen.