Add an extra 2 and a half hours to the prep time to allow for your loaf to stand.
Ingredients
cooking oil spray, to grease
2 cups of water
30g psyllium husk
21g dried yeast
200g cornflour
200g Greek yoghurt
50ml vegetable oil
2 tsp cider vinegar
200g coconut flour
70g chickpea flour
2 Tbsp linseeds
1 Tbsp caster sugar
1 and a half tsp fine salt
1 tsp xanthan gum (optional)
Method
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Preheat oven to 220 degrees Celsius fan-forced. Grease a 20x10cm loaf tin with cooking oil spray. Mix 400ml of water with psyllium in a bowl, then set aside. Mix 100ml of water with yeast and 1 teaspoon of the cornflour in a bowl. Set aside for 15 minutes to swell. Combine with yoghurt, oil and vinegar. Mix remaining dry ingredients in a third bowl. Add yeast mixture and psyllium mixture. Combine until a dough consistency forms. Cover with plastic wrap. Set aside for 40 minutes.
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Form dough into log shape and place in loaf tin. Set aside for 1 and a half hours, until doubled in size, then bake for 10 minutes. Reduce oven to 180 degrees Celsius fan-forced and bake for 30-35 minutes more, until cooked and golden. Cool on wire rack. Serve with butter and olive oil.
