Preheat oven 180°C (350°F), fan mode works the best and faster otherwise use conventional baking mode. Line a loaf pan 9 inches x 5 inches with parchment paper. Set aside.
Measure all your ingredients carefully before you start. I highly recommend weighing your ingredients in grams or oz for precision rather than cups. If you use cups make sure they are packed, leveled up using flour with no lumps.
In a large mixing bowl, whisk together all the dry ingredients.
Add apple cider vinegar and lukewarm water (think hot bath temperature, cold water won't activate the fiber in the flour and the ingredients won't bind)
Combine with a spoon at first, it will be very liquid and will dry out as you go. After 30 seconds, the dough is moist, not liquid, and slightly crumbles apart. Knead the dough, press/squeeze with your hands for at least 1 minute, or until you are able to form a ball.
Form a dough ball and set aside on the benchtop for 10 minutes to let the fiber absorb all the water and hold the ingredients together.
Now the dough should be soft, elastic, and slightly moist but should hold perfectly together. Shape a cylinder, bread loaf shape. Don't press too much the dough, it's a gluten-free bread, it won't rise and the shape you give will be the shape you get. If you press too much, it will be very dense, doughty and it's not what you want.
Another option is to shape 14 small buns to make bread rolls. If so, bake on a cookie sheet covered with parchment paper. It will bake faster - only 35 minutes on the bottom rack
Place the loaf onto the prepared loaf pan covered with parchment paper.
If cracks appear on top, wet your fingers with water and massage the top of the bread to fix cracks. Sprinkle 1 tablespoon of sesame seeds or poppy seeds to decorate (optional)
Bake on the bottom rack of the oven (first rack from the bottom) for 45 minutes then switch to the middle rack for 15 extra minutes. You can add a piece of foil paper on top of the loaf if the color gets too brown.
Insert a skewer in the middle of the bread to check the texture. It should come out dry with no or very few crumbs on it.
Remove from the oven and cool on a rack for 4 hours or overnight before slicing.
How to serve?
The texture is dense, soft, and can be slightly packed or moist at the bottom if you press the dough too much or your husk is too thick (change brand next time for a better result!). If so, toast the bread slices to add some crisp and dry out otherwise serve directly as a sandwich bread with butter, avocado, spinach, lettuce, chicken, or cheese.
Store up to 3 days in the pantry or fridge. Slice when needed to keep the bread moist.
Slice into 14 slices and freeze the slices in a zip bag.
Defrost the day before and toast before using it.
Net carbs per slice: 3.6g for 14 slices in the loaf (9 inches x 5 inches) 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 is not suitable for baking keto bread. It will turn food dry, purple, or blue.Troubleshooting?
Bread is undercooked/too doughy: read the blog post above to see why this happens