Bread cake à l'anis et aux myrtilles
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recette

Blueberry bread loaf with aniseed

  • Preparation 20 min
  • Cooking time 45 min
  • For 8 servings

Ingredients

    • 250g / 8 ¾ oz spelt wheat flour 
    • 170g / 6 oz wholemeal flour (type T65) 
    • 1 sachet (15g) baking powder 
    • 1 tsp bicarbonate of soda 
    • 10cl / 3 ½ fl oz agave syrup 
    • 40cl / 14 fl oz full cream milk 
    • 3 tbsp aniseed seeds 
    • 200g / 7 oz blueberries (washed and dried) 

1. Sift the flours together in a large mixing bowl with the baking powder and bicarbonate of soda. 

2. Add the milk and agave syrup and mix together. 

3. Add 2 ½ tbsp aniseed seeds and the washed blueberries. 

4. Preheat the oven to 180°C/350°F/gas mark 4. 

5. Grease the bread loaf baker with a little oil. 

6. Pour in the dough. 

7. Sprinkle the remaining seeds over the surface. 

8. Cover with the lid and bake for 45 minutes. 

9. Remove the lid half-way through. 

10. Serve the bread loaf for breakfast or tea, spread with a little butter or jam. 

You can also slice the loaf and toast it.