A good day for bread

Celebrate three big spring holidays with a baking project!

- By Melissa Gaman, Young Sun Huh and Khalil Hymore

IRISH BROWN SODA BREAD

ACTIVE: 20 min | TOTAL: 55 min (plus cooling) | MAKES: one 8-inch round loaf

• 1½ cups all-purpose flour, plus more for dusting
• 1½ cups whole-wheat flour
• 2 teaspoons sugar
• 1½ teaspoons kosher salt
• 1 teaspoon baking soda
• 2 tablespoons cold unsalted butter, cut into small cubes
• 1½ cups cold buttermilk, plus more for brushing
• Rolled oats and sunflower seeds, for topping
• Salted Irish butter, for serving

1. Preheat the oven to 400.̊ Sift the all-purpose flour, whole-wheat flour, sugar, salt and baking soda into a large bowl. Add the butter and rub it into the flour mixture with your fingers until there are no visible pieces.

2. Make a well in the center and add the buttermilk. Stir the buttermilk into the flour mixture with a large spoon until just combined (it will be shaggy and a little sticky). Scrape out the dough onto a floured surface. Lightly flour the top of the dough, then use floured hands to gently pat and smooth the top and sides of the dough into a flat 6-inch round, about 1½ inches tall. Be careful not to overwork the dough.

3. Sprinkle an 8-inch cast-iron skillet or round cake pan with flour. Transfer the dough round to the skillet or pan. Using a knife, score a ½-inch-deep cross on top of the dough, edge to edge. Brush the top with buttermilk and sprinkle with oats and sunflower seeds.