Instructions

1. Add dry ingredients together in a large bowl. Whisk to combine.

3. Add wet ingredients into a medium bowl. Whisk to combine and let sit for 10-15 minutes to allow the flax and psyllium to absorb water. This should result in a gel like consistency. 

5. Add the wet and dry ingredients together in the bowl of a mixer and mix for 5 minutes at medium speed. Scrape down the bowl if needed. The dough should be a little sticky but not overly sticky that you cannot handle it. It will be less sticky after the proofing process. Do not fold like you would in gluten-full bread.

7. Cover the bowl and proof for 5-6 hours. The dough should nearly double in size during this time.

8. Form the dough back into a ball and place inside an oiled or parchment paper lined dutch oven. Score or use a tame to make your desired look. Bakers tip: if your dough is  on the stickier side and you cannot score it, bake for 5 minutes first then tame and immediately return to the oven.  

9. Bake 25 minutes at 450 degrees covered, then remove the top and bake for an aditional 30 minutes until golden brown.