Here's a bread that has become a tradition in New England
It's made with one cup of flour replaced by a cup of maize meal (corn meal or polenta). The other ingredient that makes it "Anadama" is molasses. I used less than the recommended 3 tablespoons and used just 1 dessertspoon of black treacle.
The results were great, and went down well with the whole range of consumers. It's a great effect to top these loaves with course ground grains - a sort of visual clue to what to expect flavour wise. A nice light flavoursome loaf with a great crust.
As suggested by Floss Dworkin I may use oatmeal instead of cornmeal next time.