Flax seeds contribute a pleasant nutty flavor to the traditional Irish loaf.
 
1/3 cup flax seeds
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup baking raisins*
2 teaspoons caraway seeds
3/4 cup buttermilk
2 tablespoons packed brown sugar
1 tablespoon olive or canola oil
1 1/2 teaspoons grated orange peel
 
1. Heat oven to 400°F. Spray 9-inch pie pan with nonstick cooking spray.
 
2. In spice mill or blender, grind flax seeds to a coarse powder; place in large bowl. Whisk in all-purpose flour, whole wheat flour, baking soda and salt until blended. Stir in raisins and caraway seeds.
 
3. In small bowl, stir together buttermilk, brown sugar, oil and orange peel. Make a well in center of dry ingredients; gradually pour in buttermilk mixture, stirring with fork until dry ingredients are moistened. (Dough will be very moist.)
 
4. Turn out dough onto floured surface; knead several times. Shape into ball; place in pie pan. Flatten dough to 6-inch round; dust lightly with flour. With serrated knife, make crisscross slash, 1/4 inch deep, on top of loaf.
 
5. Bake 25 to 30 minutes or until golden brown and loaf sounds hollow when bottom is tapped. Cool slightly on wire rack.
 
TIP *Baking raisins, which contain more moisture than regular raisins, will not draw as much moisture from the batter, thus ensuring a moister loaf. You can find them in the dried fruit section of your supermarket. If you can't find baking raisins, substitute regular raisins, but be sure to plump them by soaking them in boiling water 10 minutes and then draining well before using.

8 servings
 
 PER SERVING: 185 calories, 5 g total fat (1 g saturated fat), 5.5 g protein, 31 g carbohydrate, 0 mg cholesterol, 330 mg sodium, 3.5 g fiber