You don’t need to be Irish to enjoy this sweet and seedy bread.
Oil, for pan
cold unsalted butter, cut into pieces
plus 1 Tbsp sunflower seeds
plus 2 tsp flax seeds
2 1/4 c.
buttermilk, plus more for brushing
- Heat oven to 400°F. Lightly oil an 8-inch cast-iron skillet.
- In a large bowl, whisk together
flours, wheat germ, sugar, baking
soda, and salt. Using your fingertips,
rub butter cubes into flour mixture
until small pebbles form. Stir in
1⁄4 cup sunflower seeds and 2 tablespoons
- Create well in center of flour
mixture and add buttermilk, mi
with a wooden spoon in one
direction, gradually incorporating
flour to combine and make a
slightly sticky dough.
- Using slightly wet hands,form
dough into ball and transfer to the
prepared pan. Brush with buttermilk
and top with oats and remaining
1 tablespoon sunflower seeds and 2 teaspoon flaxseeds.
- Using a large serrated knife, cut a large cross, about 1 inch deep,
into top of loaf (wiping blade with
damp cloth between cuts). Bake
until golden brown and internal
temperature registers 195°F to 200°F,
45 to 55 minutes. Remove from
skillet and let cool on a wire rack.
PER SERVING 305 CALORIES, 11.5 G FAT (4.5 G SATURATED), 10 G PROTEIN, 700 MG SODIUM, 45 G CARB, 4 G FIBER