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As a Swede I'm quite confused about what you're trying to say. I guess the benefit of (what I guess is the kind of bread you are talking about) is that it can
by johansch 10y ago
As a Swede I'm quite confused about what you're trying to say.
I guess the benefit of (what I guess is the kind of bread you are talking about) is that it can be stored quite easily and last for a month or two in room temperature.
- egjerlow 10y agoI am talking about what is here in general referred to as 'grovbrød' as opposed to what is here in general referred to as 'loff'. Loff can be good, but to many it feels substance-less, especially for breakfast.
- johansch 10y agoAh. Not sure what name that has in Sweden (I think just: "Fullkornsbröd"), but having worked at a Norwegian company (or three) I did experience that kind of bread in their Oslo-based company canteen many times over the years (during my 40 visits or so). It's really good with Nutella. :) But really.. I think this all comes down to the fact that there are a lot of different ways to make bread around the world. In a way I think it's good that not every taste/texture combination is readily available everywhere - it makes travelling so much more interesting.
- egjerlow 10y agoAgreed. Also it makes you appreciate more the good things about your home country as well!