Artisanal Herb Loaf

Add ½ cup of the warm water to a bowl, mix in yeast and sugar and set aside to bloom (about 5-10 minutes).

In a separate bowl, mix together the psyllium husk and 1 cup of water. Mix together until it becomes a gel-like consistency.

Mix flours, starch, dried herbs, salt, and a few grinds of pepper until well combined.

Add the psyllium mixture into the flour bowl along with the yeast and vinegar.

If the dough is sticky, add small amounts of rice or buckwheat flour until it is a smooth, soft kneadable dough. Knead for 5-7 minutes (you can do this in a bread maker or mixer with a dough hook).

Transfer the dough into a clean, oiled bowl and cover with plastic wrap or a tea towel and allow to rise until it has doubled in size.

When the dough is halfway through the rise, set the oven to 250ºC/480ºF with a Dutch oven with lid inside.

Place dough on a piece of baking paper and shape it into a rough round shape and score the top with a knife or bread lame. Place the dough (and the baking paper) into the Dutch oven and slip 5-6 ice cubes between the baking paper and the pot (not touching the bread) and put the lid on immediately.

Bake in the oven for 10 minutes.

Remove the lid from the pot and bake for a further 35-40 minutes. The loaf should be well browned and feel hollow when tapped at the bottom.