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Activate the yeast: In a small bowl, mix yeast, sugar, and 100 ml warm water. Let it sit for 10 minutes until frothy.
Bloom the psyllium husk: Mix psyllium husk with 200 ml warm water. Let it thicken for 5-10 minutes.
Prepare the dry mix: In a large bowl, combine jowar flour, tapioca starch, and salt. Sift or whisk to combine well.
Combine wet and dry: Add olive oil, bloomed psyllium, and activated yeast to the dry ingredients. Mix gently. Gradually add the remaining 50 ml warm water as needed, the dough should be thick, scoopable, and very slightly sticky. Avoid over-mixing.
Shape and set: Line a loaf tin with parchment. Pour in the dough, smooth the top with wet fingers, and tap the tin on the counter a few times to settle. Sprinkle seeds on top.
Final rise: Cover and let rise in a warm spot for 35-45 minutes, until slightly puffed and springy to the touch.
Bake: Bake in a preheated oven at 200°C (392°F) for 45-50 minutes, or until the top turns a beautiful golden brown. If the top starts browning too quickly, loosely cover with foil for the remaining time. Let cool completely on a wire rack before slicing.