Stonehenge Bread

This combination of nubby whole grains and flours reminds me of an old-fashioned peasant loaf, such as a pain méteil, in which some wheat flour was used to lighten up the heavy all-rye breads in the cold Northern European countries. Use the finely ground imported instant polenta that comes already mixed with buckwheat flour, if you can find it. Bake this bread for the summer solstice.