Casserole bread

 
                              CASSEROLE BREAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   qt           Casserole -- 12 slices
    1 1/2   c            Whole wheat flour
    1       c            All-purpose flour
      1/2   c            Quick-cooking rolled oats
      1/3   c            Brown sugar, packed
    1       tb           Finely grated orange peel
    2       ts           Baking powder
      1/2   ts           Baking soda
    1 3/4   c            Sour skim milk or
                         -buttermilk*
    1                    Egg white
    2       tb           Sunflower seeds
 
   From Cooking a la Heart by Linda Hachfeld and Betsy
   Eykyn.
   
   wheat germ honey *To make sour milk, place 2 Tbsp
   lemon juice or vinegar in a 2 cup measure. Add skim
   milk to measure 1 3/4 cups. In a large bowl combine
   flour, oats, sugar, orange peel, baking powder and
   baking soda until well blended.  Add milk and egg
   white.  Stir just until ingredients are moistened.
   Stir in the sunflower seeds. Sprinkle a non-stick
   sprayed 1 1/2 quart casserole lightly with wheat germ.
   Pour batter into casserole. Bake.  If necessary, cover
   loaf with foil during the last 15 minutes of baking to
   prevent over-browning. Cool in casserole for 15
   minutes; turn out onto wire rack.  Brush top of loaf
   with honey and sprinkle with additional sunflower
   seeds if desired. Serve warm or cool. OVEN: 350
   degrees TIME: 50 to 60 minutes Nutrient analysis: 1
   slice, Calories: 120, Fat: 1 g, Cholesterol: 1 mg,
   Sodium: 128 mg, Dietary Fiber: 2 g, Calcium: 63 mg,
   Diabetic Exchange: 1 1/2 starch
  
 
 
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