This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...

We eat with our eyes. We're not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food's appearance and how much we enjoy it.

Serve this dark and powerful Danish rye bread with a smooth egg salad. Because the bread is made primarily with rye flour, it needs extended and repeated risings to develop its texture and flavor.

We eat with our eyes. We’re not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food’s appearance and how much we enjoy it.

Q: I looked my Scandinavian Rye Bread recipe recently and was shocked to find it missing. I started making it in the early 80’s and expect that it might have run in the Tribune as early as the late 70 ...