In this video I share some recent experiments with adding psyllium husk to my whole grain sourdough breads. I was amazed when I first tried this method, I was able to make light, whole grain sourdough bread with almost any combination of flours, including whole wheat, khorasan/kamut, millet, ragi seed (finger millet) and buckwheat.

The other great thing about the method is that it requires very little work and the breads are made with the most simple 'noknead' approach. I hope you have a try for yourself and tell me what you think! I'd love to hear how it works for you!

RECIPE
The demonstration loaf in the video was made with:
500g whole wheat flour (3 and 2/3 metric cups, loosely packed)
500g water (2 metric cups 100% hydration you can try more, or less. The more psyllium husk used, the more water is required)
9g salt (1.5 metric teaspoons 1.8% of flour weight)
10g psyllium husk (1.5 metric tablespoons 2% of flour weight)
120g sourdough starter of your choosing (half to 2/3 cup just make sure it's fresh).

METHOD (as demonstrated in the video)
If you are very new to sourdough bread baking then please go to my playlist page here    / @ellyseverydaysoapmaking   where you can find a complete listing of my videos by subject areas. (Look out for the two sourdough playlists in particular there's lots of great information for beginners there!)

PSYLLIUM HUSK
Psyllium husk can be used in varying amounts in these kinds of bread recipes. I've seen it used up to 8% in some gluten free sourdough breads. I would encourage you to experiment and find what works best for you. Chia and flax seeds are also great gelling ingredients to experiment with.

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