Oven-Baked Instructions:​

1. Firstly, gather all your ingredients and warm up some water to 110°F.
2. Grind all the seeds or nuts that need to be transformed into meal/flour. 
3. Combine and whisk the warm water with the psyllium and set aside, giving the mixture a few minutes to thicken.
4. In a large mixing bowl, combine and whisk the dry ingredients, including the sea salt. 
5. Add the psyllium gel mixture and the grain-free sourdough starter to the bowl with the dry ingredients, mix with a spoon, then finish combining the dough with your hands. NOTE: Do not add more water to the mixture, even if tempted. Try it once, as listed. 
6. Shape the dough into an oval and transfer it to a parchment-lined bread pan. Smooth imperfections, and loosely cover with plastic wrap or the bread pan lid.
7. Let the dough rise on the PROOF setting of the oven or in your kitchen at room temperature for 3 to 5 hours or until you notice some springiness to the dough when pressed down with a finger. NOTE: The grain-free dough recipe will not double in size and won’t require a second rise.
8. When some rise is noticeable, even just a little, preheat the oven to 425°F for at least 30 minutes. Continue rising the dough on your kitchen counter, covered, while the oven is preheating.
9. Bake the grain-free sourdough for 1 hour and 10 minutes (70 minutes) up to 1 hour and 20 minutes (80 minutes) or until the internal temperature reaches 210°F. NOTE: It’s important to bake the grain-free sourdough for longer than 1 hour; otherwise, it will deflate once it is out of the hot oven.
10. Let the bread cool in the pan for 10 minutes, pull the loaf out with the parchment, remove the paper, and finish cooling on a wire rack. Enjoy!

Bread Machine Instructions:

1. Firstly, gather all your ingredients and warm up some water to 110°F.
2. Grind all the whole seeds or nuts into meal/flour. 
3. In the bread machine pan, insert the mixing paddle, combine the psyllium husk and warm water and whisk or mix with a soft silicone tool. 
4. In a large bowl, combine and whisk the dry ingredients. Transfer them over the psyllium gel in the bread machine pan with the active grain-free sourdough starter.
5. Find a bread machine cycle that will mix the ingredients for 5 to 10 minutes. Help the machine mix the ingredients by scraping the sides with a soft spatula. Remove the mixing paddle once the dough is combined, and smooth out the dough with a spatula. Consider the following settings: RAPID, BASIC, QUICK, MIX or DOUGH. Turn the bread machine off once the dough is mixed. If using the DOUGH setting, remember to remove the paddle (if you wish) after the mixing cycle before the proofing cycle begins. Each bread machine is different, so check on the dough after each hour, as it might be ready to bake faster than if left at room temperature. 
6. The grain-free sourdough is ready to bake when the dough slowly springs back up after being pressed down with a finger.
7. Use the BAKE setting on your bread machine to bake the grain-free sourdough for 1 hour and 20 minutes (1:20) and maybe even a little longer (up to 1:30).
8. When the machine beeps, check the internal temperature with a digital food thermometer with a long probe. The bread is ready when it reaches 210°F. If you don’t have a thermometer, bake the bread for a minimum of 1:20 or, to be safe, 1:30 to ensure it’s fully baked. TIP: If you took out your bread after 1:20 and the loaf deflated once cooled, bake it for 10 minutes longer next time. Some bread machine pans retain more moisture.
9. Remove the bread pan from the bread machine and cool the loaf for 10 minutes. Then, remove the bread from the pan and finish cooling on a wire rack. Enjoy!