This recipe provides directions for making a casserole bread using whole wheat flour, all-purpose flour, quick cooking rolled oats, brown sugar, orange peel, baking powder, baking soda, sour skim milk or buttermilk, egg white, and sunflower seeds. The batter is poured into a greased casserole dish and baked for 50-60 minutes until done. Once cooled, the bread can be brushed with honey and sprinkled with additional sunflower seeds before serving. Each slice contains 120 calories.

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Casserole Bread
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