• 600 ml (21 fl oz) full-cream cow’s milk
• 4 eggs
• 60 g (2¼ oz) glucose
• 150 g (5½ oz) biodynamic flour
• 10 g (¼ oz) baking powder
• 10 g (¼ oz) salt

Put the milk in a saucepan over high heat and simmer until reduced to 150 ml (5 fl oz Preheat the oven to 165°C (320°F) and line a 20 cm (8 in) loaf tin with baking paper.

Beat the eggs and glucose for a couple of minutes until frothy. Add the dry ingredients and mix well. Transfer to the tin and bake for 40 minutes until firm. Cool in the tin in the fridge, then pour the reduced milk over the top. Allow the bread to soak up all the milk before cutting.