Fun Bread

See how nice this idea is: https://www.youtube.com/watch?v=BzvRhp-h-5c

Never get bored anymore when eating bread! 

To optimize results, in terms of food quality levels, you would use a rye or wholemeal bread dough and make the drawings out of vegetables or other nutritious elements.

I do not like the fact that they are all rounded. It would be better more variety there. I suggest small bread, just like fine toast, but we then would have prism, cylinder and others. Dr. Lea Maria used to make a gaucho bread that I really appreciated: That one had sausage in it. If you could make it using dark bread and healthier, that is, non-processed, meat, that would probably make the best mix. That bread she made came from an Italian recipe, and Italians must be the best bread, pizza and wine makers on earth. I would say they also have the best restaurants or are at most second or third in eatery (just because you have The French and The Greek as well), but first in services and warmth. 

As another point, every grain of refined sugar should disappear from our food: Preferably use no sugar at all, since we would miss at most salt, but, if you think you need it, then stevia, a plant that should  be used in its natural state, without refinement, and brings no known organic loss. 

The bread that is well-made, like Dr. Lea Maria's gaucho bread, actually does not need spread: We only need the additional stuff when things taste really bad. 

The point here is that what is added, say the spread or the soy sauce, is usually really unhealthy, really fat and all else, so that eliminating that factor is not only a matter of saving money, but of realistically increasing health levels. 

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