Whole Wheat Brick Alley Bread – a delicious recipe with flour, whole wheat flour, baking powder, salt, baking soda, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Grease a baking sheet: set aside. In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, salt, and baking soda.
2
Make a well in the center, set aside.
3
In another bowl combine the egg, buttermilk, and honey. Add egg mixture all at once to dry mixture. Stir just until moistened. Stir in raisins.
4
Turn dough onto greased baking sheet. Pat with wet fingers to form a six-inch round (dough will be soft.) Brush with the egg white.
5
Bake in a 350 degree oven for 25-30 minutes or until golden brown and a wooden toothpick inserted near the center comes out clean. If necessary, cover bread with aluminum foil for the last five minutes to prevent overbrowning. Serve warm. Cut into slice or wedges to serve. Mmmm!
753
kcal
Calories
52
g
Fat
61
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 cup whole wheat flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, and more.
Yes, Whole Wheat Brick Alley Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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