Ingredients:

3 ¼ cup (390 gr.) Bye Bye Grain flour

1 tsp. salt

1 tsp. + ¼ tsp. psyllium husk powder

¼ cup oil

2 eggs

¾ cup milk or milk substitute (warm temperature)

½ cup + 2 Tbsp. warm water

1 Tbsp. sugar or maple syrup or honey*

1 packet of yeast

*When using sugar add 1 Tbsp. of warm water

Foil for cover

Directions:

1.Lightly grease a 9x5-inch loaf pan with oil or cooking spray.

2.In a medium bowl combine the flour, salt, and psyllium husk powder.

3.In a large bowl mix the oil and the eggs using an electric mixer on medium speed for about 3 minutes. Add milk, water, sugar or maple syrup or honey, and the yeast. Mix on low speed for about one minute or until the yeast dissolved. Add the flour mixture, beat on low speed for one minute then gradually increase to high speed and mix for 5 minutes.

4.Spread batter evenly into the prepared pan. Lightly spray a piece of plastic wrap with oil and cover the loaf lightly (if you cover the loaf tightly, it will have trouble rising). Place pan in a warm, draft-free location and allow to rise for 30-45 minutes (on humid days, bread will rise faster).

5.At least 15 minutes before the bread finished rising, preheat the oven to 350°F

6.Remove plastic wrap and bake for 45 minutes or until internal temperature reaches 208°F. If the crust begins to get too dark before the internal temperature reaches 208°F, cover the bread with a piece of aluminum foil.

7.Remove the bread from the oven and turn it out onto a cooling rack to cool completely.

Store at room temperature for 2 to 3 days, or slice and freeze.

Note: to reheat the bread using a microwave, cover the bread with a damp paper towel or sprinkle the bread with some water (please note that you should not soak the bread). Heat for 10 second, flip the bread, then continue for another 10 second. The bread should be warm and soft.