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Mix the dry ingredients in a bowl or stand mixer.
Mix the wet ingredients into the dry ingredients.
Let the dough rest for two hours to allow the psyllium to hydrate.
Remix or knead the dough until smooth.
Shape the dough into a boule and place in a banneton or towel-lined bowl seam-side up.
Leave the dough to rise for 4-6 hours until it has increased in size about 50%.
Preheat the oven to 450°F/230°C with a baking vessel inside.
Invert the bread seam-side down on a piece of parchment paper and place in the baking vessel.
Score the bread and bake at 450°F/230°C for 15 minutes covered or with steam.
Uncover the bread and bake another 15 minutes uncovered/without steam.
If needed, bake another 5 minutes directly on the rack until the bread makes a hollow sound when tapped.
Let the bread cool on a rack.