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WHOLE WHEAT QUICK BREAD 
1 1/2 c. whole wheat flour
1 c. white flour
1/2 c. quick-cooking oatmeal
1/4 c. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 to 1/2 tsp. salt
1 tbsp. finely shredded orange peel
1 3/4 c. buttermilk or sour skim milk
1 egg white
1/8 c. shelled sunflower seed or 1/4 c. chopped walnuts
1 tbsp. wheat germ
1 tsp. honey, if desired
1 tbsp. sunflower seeds, if desired for garnish

Preheat oven to 350 degrees. In large bowl, combine flours, oatmeal, brown sugar, orange peel, baking powder, baking soda and salt until well blended. Add milk and egg white, stir only until ingredients are moistened. Fold in sunflower seeds and/or walnuts.

Lightly oil a 1 1/2 quart casserole dish. Lightly sprinkle with the wheat germ. Pour batter into the prepared dish. Bake for 50 or 60 minutes or until wooden pick inserted into center of loaf comes out clean. If necessary, cover loaf with foil during last 15 minutes of baking to prevent overbrowning.

Cool in casserole for 10 minutes; turn bread onto wire rack. If desired, brush top of loaf with 1 teaspoon honey and sprinkle with additional tablespoon of sunflower seeds. Serve warm or cold. Makes 1 loaf.

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