Place a rack in your oven on the 2nd to bottom section. Remove any above as the bread will need ample room to rise.

Turn your oven on to 300 degrees to warm up (to use to proof the dough) while prepping the dough.

Place the bowl of a stand mixer onto the baking scale. Add the water and psyllium and whisk together. Whisk in the sugar & yeast. Then add in the remaining ingredients. NOTE: If you haven't used your yeast in awhile and want to make sure that its alive you can allow the water, psyllium, sugar and yeast mixture to sit for 5-10 minutes. If it begins to bubble & froth you know your yeast is active.

Once all the ingredients are accurately measured and in the bowl use the paddle attachment to start mixing on low. Gradually increase the speed and then mix on high for 1-2 minutes. Making sure to scrape down the sides once midway through mixing.

Add a layer of parchment to the bottom layer of a gluten free bread pan folding it over the sides- then place the top of the pan over it which will keep the parchment bent and in place. This will allow for the top section of the bread pan to not be covered in parchment which is important as we want the dough to stick to the top of the pan to help give it good height. (See the pan linked to in the post). Do not oil the pan!

Add the stick dough to the base of the bread pan (lined in parchment) Then wet a spatula heavily and use it to press the dough down evenly into the pan. The dough is extremely sticky -use as much water as you need to prevent sticking. You can also put your hand in water and then use it to evenly press the dough into the pan. Take an extra minute to get this as smooth as possible as any uneven spaces will show up when the dough rises.

Place a layer of ceran wrap gently wrapped over top of the pan (I like to leave a little slack so that the dough can lift it up higher than the top of the pan.) Then place a kitchen towel over the gluten free bread pan. Turn off the oven. Open the oven and place the bread on the prepared bottom rack. Set a timer for 10 minutes leaving the oven open a crack during this time. After the 10 minutes close the oven door. Set the timer for 1 hour.

After the hour has passed - check your bread. It should have risen almost all the way if not all the way to the top of the pan. The entire loaf may not reach the top, but its important to make sure the center or several sections have. If it has not- place the towel back on and close the oven for another 15 minutes.

Once fully risen remove the bread from the oven. Preheat the oven to 375 degrees. While the oven preheats use a brush dipped in water and liberally brush the top of the bread. You can gently can smooth out any imperfections created by the yeast. Adding this water will help the bread further expand when its baked . Sprinkle oats or seeds on the top if you wish. (I used them as I find they make for a prettier loaf of bread and prevent the top from over browning).

When the oven is preheated to 375 stick place the bread in and bake it for 1 hour. When it's done it will be firm to touch.

Give the bread 1-2 hours to cool! Cutting into it too soon will deflate it somewhat & the bread may be too gummy.

Once cooled store at room temperature for 3-5 days in sealed bag or container. It can also be frozen for another day.