The best delicious Casserole Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Casserole Bread recipe today!
Hello my friends, this Casserole Bread recipe will not disappoint, I promise! Made with simple ingredients, our Casserole Bread is amazingly delicious, and addictive, everyone will be asking for more Casserole Bread.
What Makes This Casserole Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Casserole Bread.
Ready to make this Casserole Bread Recipe? Let’s do it!
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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
From
Yields
6 Servings
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