Olive Polenta Loaf
I've long wanted to try my hand at an imitation of this excellent loaf I had from one of the best bakeries I've tasted bread from: the, sadly, erstwhile Scratch Bakehouse of Syracuse, NY. I recently got an order of grains from Redtail Grains, a neat small-scale organic grain farm in NC that focuses a lot on heirloom varietals. Among that order was some cateto orange polenta
Source: thefreshloaf.com
