A combination of sunflower, sesame, and flax seeds gives this traditional Irish quick bread flavor, texture and richness.

On a trip to Dublin last summer, I spent a couple of hours at the charming Avoca Café, sipping tea and devouring an entire loaf of the place's signature seeded brown bread. I've had it in the back of my mind ever since to re-create this perfect quick bread. Finally, I gave it a try.

I began with the recipe in the “Avoca Café Cookbook,” but learned quickly that it would require some tweaking. Avoca's brown bread is made with two parts white flour and 3½ parts coarsely ground whole meal flour. This flour is relatively low in protein and flecked with wheat germ. Substituting regular American whole wheat flour resulted in a tough bread with a tight crumb. To get a more authentic and pleasing result, I used two parts white flour to 1½ parts whole wheat, and some extra wheat bran and wheat germ for texture.

Then there was the issue of seeds. The Avoca recipe contained a combination of sunflower, sesame, flax, poppy and pumpkin seeds. I happened to have the first three in my pantry, so I stuck with those. Any combination of seeds will work, as long as you add about 7 tablespoons total.

The technique couldn't be easier. Mix together the dry ingredients, add the milk and a few tablespoons of molasses and stir. The dough came together in five minutes flat. As with all quick breads, minimal handling is important for the best result. Stir just until the dough comes together. Overmixing will toughen it up. At Avoca, the bread is baked in a loaf pan, but I wanted my bread to look as well as taste Irish, so I shaped it into a round and then cut an X into the top with a sharp knife to give it a traditional soda bread shape. I cranked the oven temperature up to 400, so the bread would rise quickly and develop a thick, crunchy crust.

Perhaps the most difficult thing about making this bread is the final step: Allowing it to cool at least one hour before eating it up.

What would be more appropriate for March than Corned Beef?A very classic recipe like Homestyle Corned Beef with Dilled Cabbage can easily be updated with side dishes like mashed potatoes spiked with unexpected whole grain mustard.Makes 6 to 8 servings. Total recipe time: 2¾ to 3¾ hours<B>2½ to 3½ -pound boneless corned beef brisket </B>¼ cup honey1 tablespoon Dijon-style mustardDilled Cabbage:1 medium head cabbage (about 2 pounds), cut into 8 wedges3 tablespoons butter, softened1 tablespoon Dijon-style mustard1½ teaspoons chopped fresh dill </B>Heat oven to 350°F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2½ to 3½ hours or until fork-tender.About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with ½ of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.<B><I>Recipe and photo courtesy of The Beef Checkoff.</I></B>

This bread is perfect for breakfast or afternoon tea. But it could just as easily be served alongside a stew for a hearty winter dinner, or serve with corned beef and cabbage on St. Patrick’s Day.<B>2 cups unbleached all-purpose flour1½ cups stone-ground whole wheat flour¼ cup wheat bran¼ cup plus 2 teaspoons wheat germ, divided1 tablespoon baking powder1 teaspoon salt2 tablespoons plus 1 teaspoon sesame seeds2 tablespoons plus 1 teaspoon sunflower seeds2 tablespoons plus 1 teaspoon flaxseeds2 cups whole milk3 tablespoons dark (not blackstrap) molasses </B>Preheat oven to 400 degrees. Line a baking sheet with parchment paper.Whisk together flours, wheat bran, ¼ cup wheat germ, baking powder and salt in a large mixing bowl. Stir in sesame, sunflower, and flaxseeds. Add milk and molasses to bowl and mix with a spatula until just moistened.With floured hands, shape dough into a ball and transfer to baking sheet. Pat gently into a 7-inch round and sprinkle the top evenly with remaining 2 teaspoons wheat germ. Using a very sharp knife, cut a shallow “X” in the top of the loaf. Bake until well-browned and when tapped on underside it sounds hollow, 45 to 50 minutes.Cool on a wire rack for at least 1 hour before slicing and serving.Makes 6 to 8 servings.