Seeded Soda Skillet Bread -- for St. Pat's Day

Leavened with baking soda, this bread pairs well with Barry's Irish rendition of Cabbage, Sausage and Potato Soup for a simple St. Pat's Day supper.
A crunchy crust gives way to a soft but dense interior that is packed with seeds and full or flavor. Jelly or jam adds a little sweetness to this savory quick bread.

Seeded Soda Skillet Bread    Makes one 8" round loaf
1 cup all-purpose flour
3 cups whole wheat flour
1/4 cup wheat germ
2 tablespoons granulated sugar
2 teaspoons baking soda
2 teaspoons Kosher salt
4 tablespoons cold butter, cut into pieces
1/4 cup toasted sunflower seeds
2 tablespoons flax seeds
2 1/4 cups buttermilk + more for brushing
Oat & Seed Topipng — Combine:1 Tbsp sunflower seeds, 2 tsp. flax seeds, 1 Tbsp. old-fashioned oats

1. Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
2. In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
   
   
   
   
3. Add cold pieces of butter and cut into the flour mixture (using mixer, pastry cutter or rub butter into flour with hands) until it resembles coarse cornmeal.
   
4. Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
   
5. Create a well in the center of the dry mixture; pour buttermilk into the well.
   
   
   
   
6. Using a silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
   
7. Using slightly wet hands, round up the mixture into a ball and place in prepared skillet. Press mixture lightly to conform to the shape of skillet.
8. Brush top with additional buttermilk and top with oat and seed mixture.
   
9. Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
   
10. Remove bread from skillet and let it cool on a rack.
    
    
    
    

Recipe without photos . . .
 Seeded Soda Skillet Bread    Makes one 8" round loaf
1 cup all-purpose flour
3 cups whole wheat flour
1/4 cup wheat germ
2 tablespoons granulated sugar
2 teaspoons baking soda
2 teaspoons Kosher salt
4 tablespoons cold butter, cut into pieces
1/4 cup toasted sunflower seeds
2 tablespoons flax seeds
2 1/4 cups buttermilk + more for brushing
Oat & Seed Topipng — Combine:1 Tbsp sunflower seeds, 2 tsp. flax seeds, 1 Tbsp. old-fashioned oats

1. Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
2. In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
3. Add cold pieces of butter and cut into the flour mixture (using mixer, pastry cutter or rub butter into flour with hands) until it resembles coarse cornmeal.
4. Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
5. Create a well in the center of the dry mixture; pour buttermilk into the well.
6. Using a  silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
7. Using slightly wet hands, round up the mixture into a ball and place in prepared skillet. Press mixture lightly to conform to the shape of skillet.
8. Brush top with additional buttermilk and top with oat and seed mixture.
9. Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
10. Remove bread from skillet and let it cool on a rack.