2 teaspoons caraway seeds
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour (or use all-purpose flour)
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup honey
3/4 cup buttermilk
Preheat oven to 350 degrees. Grease an 8-inch round cake pan.
Toast the caraway seeds in a small dry skillet over medium-high heat for 2 or 3 minutes, or until fragrant. Transfer to a small plate to cool; set aside.
Combine the flours with the baking powder, baking soda, toasted caraway seeds and salt in a medium mixing bowl.
In a separate bowl, whisk together the melted butter, eggs, honey and buttermilk. Stir liquid ingredients into flour mixture until just blended. Do not overmix; the batter will be lumpy. Pour into prepared pan.
Bake 40-45 minutes until top springs back when touched lightly. Cool slightly in the pan, cut into wedges and serve warm, if desired.