Add water and psyllium husk to a medium-sized bowl and whisk to incorporate.

Set the bowl aside to let the psyllium gel form (2 min).

In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.

Finally, add all the wet and dry ingredients together and mix using an electric mixer with dough hooks.

I recommend mixing for at least 5 minutes to ensure a smoother dough.

The dough will be very sticky but don't add any extra flour to it!

Turn the dough onto a floured working surface and shape into a ball.

Dust a banneton basket with flour or use a mixing bowl lined with a dusted kitchen towel.

Turn the dough inside down into the basket/bowl and press it in to create a flat surface.

Cover the dough and leave to proof for 5-7 hours or overnight (12-18h) in the refrigerator.

Carefully turn the dough over onto a piece of parchment paper and score.

Gently lower the parchment with the loaf into a cold Dutch oven, close the lid, and transfer to a cold oven.

Start preheating the oven to 450F/230C and once preheated, start the timer for 40 minutes.

After the first 40 minutes, take the lid off the Dutch oven, lower the temperature to 350F/175C, and bake for an additional 30 minutes.

Once the bread is done, transfer it to a cooling rack and let it sit until no longer warm to the touch.

Slice with a serrated knife and enjoy!