Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.

Turn the mixer to medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.

The dough is soft and sticky but gets firmer while rising on the kitchen table.

Let the dough rise for two hours with a cloth covering it. You can also; let it rise for the next day.

Preheat your oven to 220 degrees.

Scoop the dough with a wet spoon and put it on a baking sheet. Make your hands wet if necessary, and carefully form each bread roll slightly round. You can keep the bread roll in a bowl with rice flour or sprinkle it with flour for a rustic look.

Bake the bread rolls for about 40 minutes. Ovens can be different, so keep an eye on them.

Press the crust lightly when the baking time has gone to test it. The crust should be hard when you press it gently with one finger. If the crust yields, the bread should bake for 5 minutes more.