When I was in college I started a bread baking business, Eron's Incredible Breadables. It was a bread CSA -- if you wanted bread, you paid for 4 loaves of bread (one each week for a month) in advance. Then I'd make the bread and deliver it, often hot from the oven, around campus.
Sun and Rain bread is a recipe I learned at that time that remains dear to my heart. It started as a recipe from Beth Hensperger's The Bread Bible
: one golden-colored dough made with corn meal specked with orange zest braided together with a dough of buckwheat flour and baked. The beautiful contrast of the sunny and gray doughs, as well as the different flavors make this an exceptional bread. I've made Rain and Sun to celebrate the Jewish New Year, for birthdays... and just for kicks on rainy days when I need something metaphorical to remember that the rain and sun are all part of the yin and yang. Today was one of those days. And it was also Friday -- the day that Hallah is traditionally shared for the Sabbath. 
