1. Preheat the Oven

• For a convection oven, preheat to 325°F (162°C)
• Line a baking sheet with parchment paper or a silicone mat

2. Prepare and Mix Dry Ingredients

• Grind golden flax seeds into a fine meal just before baking for best texture and flavour
• Grind whole psyllium husks into powder
• In a large bowl, sift together the flaxseed meal, psyllium husk powder, baking powder, and salt

3. Hydrate the Dough

• Pour the hot water over the dry ingredients and stir quickly until evenly mixed
• By the time the ingredients are mixed, the dough will be just warm

4. Add Starter and Mix

• Add the Sinless Sourdough starter to the cooled mixture
• Using your hand, mix until well incorporated
• Adjust if needed: add 1 tablespoon of water at a time if dough is too dry

5. Shape and Top

• Transfer dough to a clean small bowl (about the size of the dough ball).  Rub the ball with ground psyllium.  If using a round banneton, line the kitchen towel with ground psyllium.
• Let dough rest for 10 minutes.
• Transfer dough to lined baking sheet, rounded side up.
• Using warm water on your hand, shape and smooth out the surface of dough, adding more water if needed to remove any cracks
• Add one last generous layer of water on dough
• Sprinkle with 1 teaspoon of golden flax seeds

6. Bake

• Bake for 75 to 80 minutes in convection oven. Turn off the oven. Let it cool for 20 to 30 minutes in the oven.

8. Cool Completely

• Transfer to a wire rack and allow your keto bread to cool fully before slicing — at least 1 hour.  If the bread is not yet cooked throughout, wrap in foil and put back into the oven for 10 to 15 minutes at 350 F.  You’ll soon discover the right temperatures with your oven for the bread to cook perfectly.