Sunflower Seed Bread

1 1/2 cups water
1 cup quick oats, divided
1/2 cup margarine
3 tablespoons honey
1 teaspoon salt
1 cup whole wheat flour
3 cups all-purpose flour
1 package dry yeast
1 egg, beaten
2 egg whites, beaten
2/3 cup shelled sunflower seeds

Place water, half the oats, margarine, honey, and salt in a saucepan. Heat
until margarine is melted. Cool to lukewarm. Mix together the flours and
yeast. Combine liquid ingredients with the 1 beaten egg, and add dry
ingredients. Beat until it's mixed well and there are no lumps.

Cover bowl and let rise in a warm place for about 45 minutes. Stir down and
spread evenly in a greased 9x13-inch pan. Brush batter with egg whites and
sprinkle with remaining oats and sunflower seeds. Cover and let rise until
almost doubled. Bake at 400° for 30 minutes. Cool and cut in squares.

July Discount Price: $13.56 each
Any Two-Cookbook Combination: $25.00
Complete Five-Cookbook Set: $60.00

From Best of the Best from Arkansas Cookbook
Contributed by Clabber Creek Farm Cook Book