Companion Gluten-free Cornflour Bread

• 480 g cornflour
• 600 ml milk
• 9 g salt
• 6 large eggs
• 90 g butter
• 3 teaspoons dry baker's yeast
• 9 g seed mix (sesame and poppy)

#CompanionBreadCollection

In a small bowl, dilute the yeast in 3 tablespoons of warm milk. Separate the yolks from the egg whites. Beat the eggs with a fork and add them to the yeast mixture.

Put the milk and butter into the bowl with the Kneading/crushing blade attachment. Lock the lid with the stopper and set on Speed 3 at 35°C for 3 minutes.

Add the cornflour and salt. Lock the lid with the stopper and set on Speed 3 at 35°C for 3 minutes.

Pour in the egg and yeast mixture. Lock the lid with stopper and set on Speed 5 for 30 seconds.

Pour everything into a bowl and wash the bowl.

Pour the egg whites into the bowl with the Mixer attached. Lock the lid with the stopper and set on Speed 8 for 3 minutes.

Incorporate the egg whites into the previous mixture using a spatula.

Preheat the oven to 180°C.

Pour the mixture into rectangular silicone moulds until there is 1 cm of space left at the top of the mould.

Sprinkle with seeds and bake for 25 minutes.

Leave to cool down before removing from the mould and placing on a wire rack.