Psyllium Whole Wheat Bread

Ingredients

Flour

Whole Wheat Flour

psyllium husk powder

yeast

Directions

The night before:

500g flour

340g water at 80°F (27°C)

0.4g (~1⁄8tsp) yeast

Mix by hand, cover, and leave overnight at room temperature.

12 14 hours later, when about tripled in size, mix:

500g whole wheat flour

22g salt

3g (~3⁄4tsp) of yeast

50g psyllium husk powder

Add 660g 100°F (38°C) water and mix by hand.

Add the preferment and mix by hand.

Fold the dough 3-4 times in the first 90 minutes.

Allow to rise 3-4 hours until tripled in size.

Divide, gently shape into round balls.

Preheat Dutch oven in 475°F (245°C) oven.

Allow one loaf to proof about 1 hour until poke test shows it’s ready. Place the second loaf in the fridge.

Bake proofed loaf in preheated Dutch oven 30 minutes covered, 20 minutes uncovered, then until you think it’s brown enough.

Remove second dough from fridge.

Let first dough cool on wire rack and return Dutch oven to hot oven.

Allow second loaf to proof about until poke test shows it’s ready.

Bake second loaf like first loaf.

Whatever bread you do not eat the day it’s baked needs to be sliced and frozen, since the high moisture retention makes it particularly prone to mold, but it thaws and toasts very easily.