Little Corn breads – my German madeleine de Proust

I am affraid 2 days of commute during rush hour have just erased 2 years of blissful ignorance of the subway.
I had actually forgotten one can be sweaty at 8h30 am…
On the plus side, I have to admit I now take take a daily lesson of English flair and phlegm. Londoners do not let the regular “severe delays” get on their nerves, nor do they push to get in the carriages, even when I could easily picture 10 more angry Parisians in there.

Quite a different morning routine from my Hamburger one, when, before getting into my car, I would stop at the bakery to buy my lunch Brötchen.

Well, let’s bring back the same crisp in London. Let’s bake some corn bread.



2 sachet of dried yeast
50ml lukewarm water
1 coffee spoon honey
10g salt
300ml milk
200g corn flour
300g wheat flour
Sunflower seeds

1. Prepare a leavening : dilute the yeast in the lukewarm water and add the honey. This will help maximise the effect of the yeast. If the water is too hot the yeast will “die”. Let the mix rest for 15 min until it foams.

2. Prepare the dough : mix together the leavening with the flour, salt, milk and seeds. It is better to mix the salt beforehand with the flour, since when in direct contact with the yeast, it can reduce its effect.
I knead the dough with a robot… For about 5 min.

3. Let the dough rest for 1 hour approx until its volume has doubled.

4. Pre-heat the oven to 250 degres and a bowl of water since humidity contributes to making the bread crispy.

5. Take the dough on a plaque dusted with flour and shape it according to your wish. I like doing individual portions that I can freeze and eat later.

6. Cook for 25 minutes, depending on the size of the breads. It can be needed to turn them upside down to finish the cooking on the bottom.

Enjoy lukewarm it’s just so simple and so good !