Gluten-free bread with plant-based milk

2 1/3 cups Cuisine Soleil Dim Bread Mix

3 large eggs

2 tbsp brown sugar

2 tbsp honey

300ml of milk (cow's or vegetable) at about 38-40°C

1 tsp active dry yeast (4 grams)

1 tbsp. lemon juice

100ml oil

1tsp. salt

1/4 cup chia seeds

1/2 cup crushed sunflower seeds

1/2 cup crushed pumpkin seeds

1. Lightly whisk the 3 eggs in a bowl.

2. Add 50ml of milk to your yeast. It's really important to have the right temperature for the milk. This should be indicated on the yeast packaging. In our case, the milk must have been around 38-40°C. The mixture should be left to rest for about 10 minutes or until the mixture has doubled in size. This is how you will know if your yeast has been activated correctly.

3. Lightly grind the sunflower seeds as well as the pumpkin seeds.

4. Pour the remaining 250ml of milk into the bowl of your mixer, along with the oil, eggs, flour that has been previously sifted, brown sugar, honey, sunflower seeds, pumpkin seeds, chia seeds and the milk and yeast mixture.

5. Mix for about 5 minutes to obtain a homogeneous mixture.

6. Add the salt and lemon juice.

7. Blend for 10-15 minutes.

8. Place your mixture in 1 loaf pan.

9. Rise your bread in your oven turned off for 1 hour and 50 minutes. However, you will need a small source of heat and humidity. A pot of boiling water will be perfect.

10. Once the bread is well risen, bake it for 40 minutes at 350°F.

11. Remove from the mould as soon as it comes out of the oven.

12. Once the bread has cooled, you can slice it however you like.

13. To keep it as long as possible, it is advisable to store it in the freezer.