1 c unbleached all-purpose flour
– sifted
1 ts baking soda
1 ts salt
1/2 c almonds,fiberts & sunflower;
– seeds (chopped)
1/4 c non-fat dry milk powder
1 c whole wheat-flour; unsifted
1 c raisins
1 tb grated orange zest
1 egg; beaten
1 c buttermilk
2 tb walnut oil
Preheat oven to 375 degrees. Coat empty 16-oz cans with non-stick
cooking spray. IN a medium-size bowl, combine flour, baking soda,
salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In
a small bowl, combine egg, buttermilk, and walnut oil; add to flour
mixture and blend well. Spoon batter into cans and bake 50 minutes or
until golden. Loosen bread from cans with small spatula and cool on
rack. Makes 2 small loaves, about 6 slices each.
Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT: 5g;
Yields
2 sm lovaves