Instructions: Dissolve yeast in warm water, set aside for 10-15 minutes until yeast begins to froth. In a large bowl pour boiling water over the butter, molasses, salt and caraway seed. Stir until butter has melted. Add polenta, all flour, rye & yeast, stirring to form dough. Knead 10-15 minutes until dough is smooth & elastic. Place in a lightly oiled bowl, turn over once so oiled surface is on top, cover with plastic food wrap, leave to double in bulk (1-1/2 hours) (I put the dough on a rack on a tray on a radiator this works real well. Or put in hot water cupboard if you have one. I also have put it in the microwave on "Defrost" for 15 minutes or so (feel the temp with the back of the hand should be warm, not hot)).

Punch dough down & knead for a couple of minutes, form into round loaf

(cob), place on greased tray, cover and allow to rise again (1 Hour). Bake 150 deg 40-45 minutes.

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