Step 1 — Prepare the Wet Ingredients

Add the egg and living Biome Boss sourdough discard to a medium bowl.

Mix well until fully combined.

Step 2 — Grind the Fibre Ingredients

Using a coffee grinder, grind together:

• golden flax seeds
• whole psyllium husks

Grind until the mixture resembles a coarse meal.

Add the ground mixture to the bowl.

Step 3 — Add Remaining Ingredients

Add:

• double-acting baking powder
• salt (optional)
• caraway seeds

Mix thoroughly.

The dough will begin thickening quickly as the fibres absorb moisture.

Step 4 — Transfer to Baking Dish

Spray a microwave-safe glass dish with avocado oil spray or olive oil spray.

Transfer the dough to the dish and smooth evenly to the edges.

Place the dish near the outer edge of the microwave plate for more even cooking.

Cover with:

• silicone cover
• paper towel
• or microwave-safe lid

Step 5 — Microwave

Microwave for 99 seconds.

Microwave performance varies slightly between units, so small timing adjustments may be necessary.

The bread should feel set on top when finished.

Step 6 — Cool & Slice

Remove from microwave and allow the bread to cool slightly.

Transfer to a wire rack and cool before slicing horizontally.

Cooling helps stabilize the structure and improves texture.

Toaster Oven, Convection Oven Or Air Fryer

You can also bake this keto bread in a toaster oven, convection oven, or air fryer instead of using the microwave.

Because all units cook differently, watch the bread closely during baking and adjust timing as needed.

Approximate Baking Times at 350°F (177°C)

• Toaster Oven: approximately 10 to 12 minutes
• Convection Oven: approximately 8 to 10 minutes
• Air Fryer: approximately 8 to 9 minutes

The bread should feel set on top and lightly firm to the touch when finished.

These dry-heat methods create a slightly firmer exterior and a texture more similar to traditional toasted bread compared to the softer microwave version.

Allow the bread to cool before slicing for the best structure and texture.