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 ...

Two days before: Make the leaven and ferment the rye berries. First, mix the leaven ingredients together in a large bowl. Let sit at room temperature for 24 hours. In another bowl, cover rye berries ...

Anna’s crusty seeded rye loaf: The darker the rye flour you use the more deep and savoury your bread will be.Photograph: Matt Russell/The Guardian I wouldn’t call myself a baker, but I have found ...

For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a ...

Unless you’re reading this story in your grandmother’s Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye ...