First, we will make psyllium gel. Add psyllium husk and water to a medium-sized bowl and whisk to incorporate.Then, add the sugar to the same bowl (no need to stir it in).Set the bowl aside for a couple of minutes (longer if using psyllium powder) until the mixture starts to thicken and has a gel-like texture.

Add sorghum flour, baking powder, and salt to a large mixing bowl and whisk to combine.

Add the psyllium gel and sourdough starter to the dry ingredients and mix the dough. I prefer using an electric mixer with dough hooks for this recipe to create an extra smooth dough.You can, however, use your hands or a wooden spoon instead. Knead until all ingredients are evenly incorporated. The dough will be sticky and wet, avoid the temptation to add extra flour!

Prepare the baking tin by greasing it and/or lining it with parchment paper. Greasing the pan first makes the paper cling to it better. I recommend making a few cuts in the baking paper as you see in the picture in the post to make the lining process easier!

I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan for this bread.Line it with parchment paper and fix it in place with clothespins until you place the dough in the loaf.

Transfer the dough to a prepared metal loaf pan and smooth the top out with a silicone spatula. Add the seeds of choice to the top of the loaf. I used brown linseeds, sesame seeds are also a great option. Cover the dough with a kitchen towel.Place the loaf into a warm and draft-free spot for proofing. I like to let my bread ferment in the oven with the light on.

I don't cover my bread if proofing in the oven but if you are proofing on a kitchen counter, then make sure to cover it with a kitchen towel to prevent the top from drying out. It should take somewhere from 5 to 7 hours to proof the dough. You will notice that it puffed up some but hasn't doubled in size. It won't even come up to the top of the pan!

When the loaf is ready, I simply turn the oven to 450F/230C, place a dish with water in the bottom of the oven (very important!), and keep the bread inside during the preheating time. This method of letting the bread warm up with the oven is called "a cold start."Alternatively, you can preheat the oven to 450F/230C beforehand and place the bread into it. Don't forget to add a dish with water to the bottom of the oven for extra steam!

Bake for 30 minutes, then take the dish with water out, lower the temperature to 350F/175C, and keep baking for another 45 minutes. Don't worry, the bread will not get too dark on the top! Once the bread is done baking, take it out of the bread pan, remove the baking paper, and let the loaf cool on a wire rack until no longer warm to the touch. Enjoy!