Mix the psyllium husk with water, and leave it for a few minutes (it will look like a gel after that time).

Place all the remaining ingredients in a medium bowl and stir.

Add the psyllium gel and, using a wooden spoon, mix for about half a minute; then squeeze the dough with your hand a few times, so that everything comes together.

Cover the bowl and let sit at room temperature for 12-18 hours. (I do it in the evening and leave it overnight).

Then (in the morning) put the dough on a floured board and form a round loaf by folding it in half once, turning 90 degrees, and folding it again.

Put the bread into a small bowl lined with a clean cloth generously sprinkled with flour** (I used rice flour). Dust the top with some more flour, cover with the overhanging cloth and leave to rise for 1.5 hours at room temperature.

Minimum 30 min. before the end of the second rise put the cast iron pot (mine is 21 cm in diameter) into a cold oven and heat the oven to 230 degrees Celsius (450F).

Carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot*** (the top of the loaf should be at the bottom of the pot now). Cover the pot and bake for 30 minutes.

Remove the lid and bake 15-30 minutes more until the crust is brownish and crispy.

Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a wire rack to cool completely.