In a saucepan over medium heat, heat the water for the psyllium husk and yeast prep to 100°F.

In a stand mixer mixing bowl, whisk all of the dry ingredients together until well combined.

Create a well in the dry ingredients and add in the wet ingredients (excluding the psyllium husk gel and yeast mixture).

Prepare the yeast by adding the warm water into a glass jar. Mix in the honey until dissolved and then whisk in the yeast. Make sure the yeast is well incorporated before setting it into a warm, dry pace to rise. I prefer using our countertop oven that has a proofing setting.

Once the yeast has risen, mix the psyllium husk and water to create a gel. This will take roughly 30-45 seconds for the gel to form.

Place wet ingredients into the dry ingredients and knead with a dough hook attachment until the ingredients are well combined. Allow the dough two mix for 10 minutes. The dough will be slightly sticky to the touch, that’s okay!

Sprinkle a dusting of millet flour on your surface and place bread dough on top.

Roll bread dough into a log shape and place into bread loaf pan.

Let bread rise for 1 hour before cooking - the dough will become noticeably fluffier and softer.

While the bread is rising, preheat the oven to 350°F.

Bake the proofed bread for 50-55 minutes and remove it from the heat source as well as the loaf pan.

Butter the top of the bread to create a softer crust and allow the bread to chill.

Should you wait until its fully cooled? Yes. Is warm bread delicious? Also yes! Live your best life and cut into it when you’d like. I prefer waiting 10 minutes if we are enjoying a fresh warm loaf.

Cut and serve or store using storage options listed below.