Prepare Yeast Mixture:

• Heat 3/4 cup (178g) of the water to 100F to 110F (43°C)
• Add the active dry yeast
• Stir and let bloom for 10 minutes until frothy

Create Psyllium-Flax Gel:

• In a medium bowl, combine 2 Tablespoons plus 1 teaspoon (16g) psyllium husk and 1 Tablespoon (7g) ground flaxseed along with the remaining 1 3/4 cups (422g) water, 2 Tablespoons (30g) oil, 1 Tablespoon (15g) honey, and 1 Tablespoon (15g) apple cider vinegar
• Stir vigorously and let sit for 5-10 minutes until thickened into a gel

Mix Dry Ingredients:

• In a large bowl, whisk together 3 1/3 cups (400g) sorghum flour, 1/3 cup (50g) potato starch, 1 teaspoon (4g) baking powder, and 1 1/2 teaspoons (9g) salt

Combine & Form Dough:

• Add the bloomed yeast mixture and psyllium-flax gel to the dry ingredients
• Mix thoroughly with a spatula until a cohesive dough forms 
• Line a 9-inch loaf pan with parchment paper, leaving over-hang for easy removal
• Transfer dough to the pan, smooth the top, and press gently into corners
• Sprinkle the top generously with seeds of choice

Rise & Bake:

• Cover the loaf with a clean kitchen towel or plastic wrap and let it rise for 45-60 minutes until just above the edge of the pan
• Place a rack in the middle of the oven with another rack below it
• Put a pan filled with 2 cups of water on the lower rack
• Place the bread (still in pan) on the middle rack in the cold oven
• Set the oven to 350°F (175°C) and bake for 60 minutes

Finish Baking:

• After 60 minutes, remove the water pan from the oven
• Carefully lift the bread out of the pan using the parchment paper (if it doesn't release right away, run a knife around the edges to help free it)
• Place the bread with parchment back in the oven, directly on the oven rack
• Bake for an additional 20 minutes until golden brown and hollow-sounding when tapped
• Transfer the loaf to a cooling rack and cool completely (at least 2 hours) before slicing