Prep 10 mins
Cook 50 mins
Lots of flavor with the texture of homemade bread. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
- 1 1⁄2 cups whole wheat flour
- 1 cup all-purpose flour
- 1⁄2 cup quick-cooking rolled oats
- 1⁄3 cup brown sugar, packed
- 1 tablespoon finely grated orange rind
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 3⁄4 cups sour skim milk (to make sour skim milk, place 2 tablespoons lemon juice or vinegar in a 2 cup measure. Add skim milk) or 1 3⁄4 cups buttermilk (to make sour skim milk, place 2 tablespoons lemon juice or vinegar in a 2 cup measure. Add skim milk)
- 1 egg white
- 2 tablespoons sunflower seeds
- wheat germ
- In a large bowl combine fluors, 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 sunflower nuts.
- Sprinkle a non-stick sprayed 1 1/2 quart casserole lightly with wheat germ.
- Pour batter into casserole.
- Bake at 350 degrees for 50 to 60 minutes.
- 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 on wire rack.
- Brush top of loaf with honey and sprinkle with additional sunflower nuts if desired.
- Serve warm or cool.