1 1/2 qt casserole, 12 slices
1 1/2 cup whole wheat flour
1 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/3 cup brown sugar, packed
1 tbsp finely grated orange peel
2 tsp baking powder
1/2 tsp baking soda
1 3/4 cup sour skim milk or buttermilk*
1 egg white
2 tbsp sunflower seeds
Directions
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
Servings: 6 servings
Casserole Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Casserole; Diabetic; Main Dish
The History of Recipes
It is quite possible to track the history of recipes back into history, certainly as far back into recorded history as the early Egyptians, and maybe further still. However, these, old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to experts are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something we still use today. He also recounts how the ancient Romans used many different herbs, including a few that will be familiar to modern chefs such as thyme, mint and parsley. During the succeeding few centuries, the wealthy families of Wesstern Europe competed to lay on the best banquets, and as a consequence, the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, recipe publications are highly popular due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Casserole Bread recipe.
