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.


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