Roast the sesame seeds until light brown. Let them cool completely.
Grind the food processor or a grinder until it forms a smooth paste. Add the olive oil
to smoothen it midway of grinding it.
Take a bowl and add warm water. Mix the Sesame paste. Add the white chia seeds ,
yeast and mix well. Set it aside for 25 minutes. Meanwhile, PREHEAT the oven at 165c.
The chia seeds swell and the mix turns lumpy. Set it aside.
Combine almond flour, coconut flour, whole husk psyllium, xanthum gum, salt and set
Making the dough
Combine the wet mix with the dry and mix well. The dough is quite sticky and needs
force to mix it well. If at any point, the dough is very hard to mix, add some water.
Place the dough in the bread tins lined with parchment. I used one 25cm * 5.6cm (link
below in recipe notes) bread tin and other 20cm in length.
The dough is hard to press evenly in the tin. Just take some water in your hand and
press with your fingers until even.
Warm in the oven for 20-390 minutes and then bake for 60 minutes at 165C