Casserole bread

Yield: 6 Servings

Measure Ingredient
1½ quart Casserole; 12 slices
1½ cup Whole wheat flour
1 cup All-purpose flour
½ cup Quick-cooking rolled oats
⅓ cup Brown sugar, packed
1 tablespoon Finely grated orange peel
2 teaspoons Baking powder
½ teaspoon Baking soda
1¾ cup Sour skim milk or buttermilk*
1 Egg white
2 tablespoons 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 1¾ 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 ½ 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 ½ starch

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