That looks great! I’m so glad you posted pictures!
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I usually have an open sandwich with butter, cheese and cucumber/tomato. Was supposed to take a pic of that too but morning brain forgot and just had it for breakfast 
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Yum!! Do you eat it with pickled fish?
No. I don’t eat pickled fish 
I like fish but not that way.
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How about smoked salmon and cream cheese? 
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DEFINITELY!
And gravlax. Smoked salmon. Smoked whitefish ( Coregonus lavaretus). Pulled pork.
Have to stop. Drooling all over the place 
I don’t fish and fish in supermarkets costs more than beef. So I don’t have it often
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Seems like my white bread takes my good teeth to chew. 
I feel I need to keep practicing before I make a rye. Maybe move up to a whole wheat first. Are the principles the same. I like the simple 3 or 4 ingredients. I’ve looked at rye recipes and they look a little complicated for this newbie bread baker. Now I got to figure out how to store it after I bake it.
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Smoked whitefish? Mackerel? I do eat the pickled herring on midsummer only,because it’s traditional.
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Thanks. I just got around to looking this up. I’ll check it out today and read some reviews. I’m not good at following recipes. Hopefully the recipes aren’t too complicated and I can get a feel for it as I go. I do need to learn some basics.
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@MrsOdh
Not mackerel. Sik på svenska Pickeled herring is a traditional midsummer thingy here too but I never buy it. I can have some if offered, that’s not a problem.
@Dazercat
I slice leftover pot bread and freeze it. Very handy 
I use different types of flour when making pot bread. I’m guessing main principals are the same. However, the type of grain and coarseness of your flour choices effect how much hydration you need and how gluten is formed. If you’re using mainly wheat + something else it shouldn’t be a problem. If you want all whole grain then there might be more things to consider? I’m not an expert either! I’ve mixed in oats, rye…
What type of rye bread did you have in mind?
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Oh Sik, never heard of smoked. But now I’m feeling an urge to try it.
Usually we smoke mackerel or herring here
(yes the herring again) or salmon, or shrimps 
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I think sik is in the salmon fish family. I’ve had the type that lives in fresh water (lakes). I can’t stop eating it, it’s so good.
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I want to work my way up to a rye. Thinking of getting the white down first then going on to whole wheat @DylanL suggested this Tartine book. I’m going to check out.
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That’s right it belongs in the salmon family but it’s more similar to, yes I’m going to say it again (No shit Sherlock ) herring.
It’s amazing!!! It’s more about technique. The good thing about baking is, it is ratios instead of traditional recipes. But it’s the best book you can get for bread!
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Smoothie time here.
Ginger Greens Smoothie.
If this don’t make you think your feeling healthy nothing will.
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Did you make these???
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Indeed. I bake a lot… Especially lately. Keeps me occupied
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