Preheat oven to 375°F (180°C) Lay a baking tray with parchment paper. Set aside.
In a large mixing bowl add all the dry ingredients first: almond flour, coconut flour, whole psyllium husk, baking powder and salt. Stir to combine.
Add apple cider vinegar, olive oil and stir in the hot water. Combine for 1 minute with a spatula, the water will absorb gradually, drying out the mixture to create the bread dough. It should stay a bit soft and sticky that is normal but you should be able to form a ball with your hand. If not add slightly more husk 1 teaspoon at a time. You want the ball to hold together, it's ok if it's moist. Don't add more than 1 tablespoon of husk.
Set aside 10 minutes to let the fibre absorbs the liquid . The dough should be elastic, soft and easy to divide into 6 small balls.
Roll each small balls between your hands and place them one by one on the baking tray. No need to leave more than half a thumb between each bread as they won't expand while baking.
With a pastry brush, brush the top of each bread balls with a bit of tap water.
Sprinkle some sesame seeds on top of each bread - optional but delicious!
Bake 40-45 minutes at 180°C (375°F). I recommend you place the tray at the very BOTTOM of the oven for 30 minutes then swap to TOP level of the oven for 10-15 extra minutes. If you love your bread crusty turn onto grill mode for an extra 5 minutes after the 40-45 minutes baking time. Watch them closely to avoid the top to burn - if you use the grill method.
Fully cool down a cooling rack.
Slice halfway and enjoy as a bread roll with butter, ham or cheese.
Store in the pantry for 5-6 days. I wrap mine in a towel to keep them fresh and rewarm them sliced, in my toaster to add some crispiness. You can also freeze the bread and double the recipe to make more ahead.
Psyllium husk: don't use metamucil fiber supplements in my recipes, it's not the same product as whole psyllium husk fiber. Metamucil is a husk powder that's not suitable for baking keto bread. It will turn food dry, purple or blue.