King Arthur's Irish Soda Bread

Preheat oven to 400°F. Coat an 8- or 9-inch round cake pan with cooking spray.

Whisk whole-wheat flour, all-purpose flour, sugar, baking soda and salt in a medium bowl. Using a pastry blender or your fingers, work in cold butter until it's evenly distributed and no large chunks remain. Stir in currants (or raisins).

Whisk egg and buttermilk in a small bowl. Gradually add to the dry ingredients, stirring until the flour is fully incorporated. The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of buttermilk. Knead the dough a couple of times to make sure it's holding together, then shape it into a ball. Flatten slightly and place in the prepared pan. Use a sharp knife to cut a ½-inch-deep cross on the top of the loaf.

Bake the bread until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Brush the top with melted butter, if desired. Let cool on a wire rack for at least 30 minutes before slicing.