Name: Seed and spice soda bread with fresh blueberry conserve
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 2 Small Loaves
Ingredients: 1 tbsp lemon juice; 1 tbsp caster/granulated sugar; 1 tsp vanilla extract; unsalted butter, to serve; 200 g/7 oz/1½ cups blueberries; 1 tsp bicarbonate of soda/baking soda; 355 g/12½ oz/scant 3 cups wholemeal spelt or plain/all-purpose flour, plus extra for dusting; a little milk, if needed; 1 egg, lightly beaten; 185 ml/6 fl oz/¾ cup buttermilk; 5 tbsp mixed seeds, such as sunflower, pumpkin and flaxseed; 1 tsp salt; 1 tbsp mixed spice/apple pie spice

Preparation info

Makes
2
Small Loaves

Difficulty
Medium
Ready in
45 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Soda bread is best eaten fresh on the day of baking, preferably when it’s still warm, which is why I’ve divided the dough to make two loaves so one can be frozen until ready to eat. All you need to do is defrost the loaf and warm it in the oven before serving. However, if it suits you better, you can make one large loaf and bake it for 40–45 minutes