Prep: Before starting, read through the full recipe and check the blog post for tips, especially if you’re using any ingredient swaps.

Activate the yeast: Turn on the oven light (just the light, not the heat). Pour ¾ cup (180 ml) of warm water into a bowl. The water should be about 100°F (40°C) but not hotter than 110°F (45°C). If your oven doesn’t have a light option, preheat it to the lowest setting (around 120°F or 50°C), then let it cool for 30 seconds before proceeding.

Add sweetener: Stir in yacon syrup or sugar until fully dissolved. Don’t worry, the sugar will be consumed during the fermentation process!

Add the yeast: Sprinkle dry active yeast (or 30 g fresh yeast) into the water. Place the bowl inside the warm oven with just the light on, and let it proof for 10 minutes. The yeast should become frothy and increase in volume.

Prepare the loaf pan: While the yeast is proofing, line a 5x8 inch (13x20 cm) loaf pan with parchment paper.

Grind the psyllium husks: If using whole psyllium husks, grind them into powder using a coffee grinder or food processor. This ensures a better texture.

Combine dry ingredients: In a large bowl, mix together the ground psyllium husk, defatted sesame flour, flax meal, coconut flour, whey (or egg white) protein powder, cream of tartar, baking soda, and salt. Use a hand mixer for an even consistency if needed.

Mix the eggs: In another bowl, whisk 5 egg whites and 2 egg yolks. Reserve 1 egg yolk for brushing the top later.

Combine wet ingredients: Add the egg mixture to the bowl with the proofed yeast. Add the apple cider vinegar and the remaining 1 ¼ cups (300 ml) of warm water.

Mix the dough: Using a hand mixer or stand mixer, slowly add the dry ingredients to the wet mixture.

Add about ½ cup at a time, mixing thoroughly after each addition.

Form the dough: Once all the dry ingredients are mixed in, transfer the dough into the prepared loaf pan. Spread it evenly with a spatula, and if desired, score a line down the middle for a decorative slit effect.

Proof the dough: Place the loaf in the oven with the light on for 60 minutes to allow it to rise. After proofing, remove the loaf and preheat the oven to 350°F (175°C) for fan-assisted or 380°F (195°C) for conventional ovens.

Brush the loaf: Whisk the reserved egg yolk with 2 teaspoons of water and gently brush it on top of the loaf. Be careful not to press too hard and deflate the bread.

Bake the bread: Optionally sprinkle sesame seeds on top, then bake for about 60 minutes. To prevent over-browning, cover the top with foil during the last 15-20 minutes if necessary.

Cool the bread: Once baked, remove from the oven and let the bread cool in the pan. If you have another loaf pan, transfer the bread to it by lifting the parchment paper edges. This helps reduce moisture buildup.

Slice and serve: Once the bread is completely cool, slice and serve. The recipe makes about 12-14 slices, depending on the loaf size.

Storage tips: Store the bread at room temperature, loosely covered with a kitchen towel, for up to 3 days. To store longer, slice the loaf and freeze in batches of 2-4 slices for up to 3 months.

Prep: Before starting, read through the full recipe and check the blog post for tips, especially if you’re using any ingredient swaps.

Activate the yeast: Turn on the oven light (just the light, not the heat). Pour ¾ cup (180 ml) of warm water into a bowl. The water should be about 100°F (40°C) but not hotter than 110°F (45°C). If your oven doesn’t have a light option, preheat it to the lowest setting (around 120°F or 50°C), then let it cool for 30 seconds before proceeding.

Add sweetener: Stir in yacon syrup or sugar until fully dissolved. Don’t worry, the sugar will be consumed during the fermentation process!

Add the yeast: Sprinkle dry active yeast (or 30 g fresh yeast) into the water. Place the bowl inside the warm oven with just the light on, and let it proof for 10 minutes. The yeast should become frothy and increase in volume.

Prepare the loaf pan: While the yeast is proofing, line a 5x8 inch (13x20 cm) loaf pan with parchment paper.

Grind the psyllium husks: If using whole psyllium husks, grind them into powder using a coffee grinder or food processor. This ensures a better texture.

Combine dry ingredients: In a large bowl, mix together the ground psyllium husk, defatted sesame flour, flax meal, coconut flour, whey (or egg white) protein powder, cream of tartar, baking soda, and salt. Use a hand mixer for an even consistency if needed.

Mix the eggs: In another bowl, whisk 5 egg whites and 2 egg yolks. Reserve 1 egg yolk for brushing the top later.

Combine wet ingredients: Add the egg mixture to the bowl with the proofed yeast. Add the apple cider vinegar and the remaining 1 ¼ cups (300 ml) of warm water.

Mix the dough: Using a hand mixer or stand mixer, slowly add the dry ingredients to the wet mixture.

Add about ½ cup at a time, mixing thoroughly after each addition.

Form the dough: Once all the dry ingredients are mixed in, transfer the dough into the prepared loaf pan. Spread it evenly with a spatula, and if desired, score a line down the middle for a decorative slit effect.

Proof the dough: Place the loaf in the oven with the light on for 60 minutes to allow it to rise. After proofing, remove the loaf and preheat the oven to 350°F (175°C) for fan-assisted or 380°F (195°C) for conventional ovens.

Brush the loaf: Whisk the reserved egg yolk with 2 teaspoons of water and gently brush it on top of the loaf. Be careful not to press too hard and deflate the bread.

Bake the bread: Optionally sprinkle sesame seeds on top, then bake for about 60 minutes. To prevent over-browning, cover the top with foil during the last 15-20 minutes if necessary.

Cool the bread: Once baked, remove from the oven and let the bread cool in the pan. If you have another loaf pan, transfer the bread to it by lifting the parchment paper edges. This helps reduce moisture buildup.

Slice and serve: Once the bread is completely cool, slice and serve. The recipe makes about 12-14 slices, depending on the loaf size.

Storage tips: Store the bread at room temperature, loosely covered with a kitchen towel, for up to 3 days. To store longer, slice the loaf and freeze in batches of 2-4 slices for up to 3 months.