Casserole Bread

No yeast, no kneading, no waiting for a rise. This hearty whole-grain quick bread comes together in one bowl and bakes in a casserole dish, which is exactly where the name comes from. The round shape gives you more crust per slice, and the wheat germ sprinkled in the dish beforehand adds a nutty, crunchy exterior.

Sour milk reacting with baking soda is what gives this bread its lift. You can sour regular milk by adding a tablespoon of lemon juice or white vinegar and letting it sit 5 minutes before using.

The combination of whole wheat flour and rolled oats delivers a dense, satisfying crumb that holds up to butter, jam, or an open-faced sandwich. A finishing brush of honey while the loaf is still warm adds a glossy, slightly sticky crust.

Kitchen Tips

• Don’t overmix once liquid hits the flour; quick breads need a lumpy batter to stay tender
• If the top browns too fast, tent with foil for the last 15 minutes
• Let the loaf cool in the casserole for 15 minutes before turning out, it firms up and releases cleanly
• Toasted sunflower seeds have more flavor than raw; a quick dry-toast in a pan is worth the extra step
• Store wrapped at room temperature for 3 days, or slice and freeze for up to a month

Variations

• Swap sunflower seeds for pumpkin seeds, sesame seeds, or a mix
• Add ½ cup dried cranberries or chopped dates for a sweeter loaf
• Use lemon zest in place of orange for a brighter citrus note