Ingredients
1/4 cup fine polenta
3/4 cup stone-ground wholemeal flour
1/2 cup unbleached plain flour
1/2 cup rye flour
1 1/2 tsp baking powder
1/2 tsp bicarb soda
1 tsp salt, crushed
1 tsp caraway seeds
1 1/3 cups buttermilk
1 tbsp honey
1 tbsp blackstrap molasses
A little extra flour, for dusting
Directions
1. Preheat the oven to 400 F. Place a sheet of baking paper on a baking pan; dust the paper with a little polenta.
2. In a large bowl, mix together the polenta, baking powder, bicarb soda, salt and caraway seeds.
3. In a separate bowl, mix together the buttermilk, honey and molasses.
4. Make a well in the dry ingredients. Pour in the buttermilk mixture. Mix together with a wooden spoon (Don't overmix).
5. With floured hands, knead the dough to come together; shape it into a small ball.
6. Rest the dough on the prepared pan. Make 4 shallow slashes diagonally across the loaf. Sieve a fine dusting of flour over the top.
7. Bake the loaf for about 30-35 minutes.
8. Transfer the loaf to a cooling rack and leave it for about an hour before slicing.
