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 possible to trace the history of `recipes` far back into antiquity, at least as far back into history as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these early records were just simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to academics are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius tells us how the Romans used many different spices and herbs, including a few you will know such as basil, fennel and asafoetida. Later, we find some recipe books which were published in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals on the menus of the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab cooking, including basil and rosemary. The introduction of these new culinary ideas caused an eruption in recipe manuscripts, most of which are kept safe in private cookery archives. During the following few hundred years, the powerful and rich houses competed with each other to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were at a premium. However, it wasn`t until the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and writing down popular recipes of the day. By the time we get to the 1900s, cook books are in great demand, mostly as a result of more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Casserole Bread recipe.
