Ingredients
- 25 g whole psyllium husk
- 270 g lukewarm water
- 300 g Arnel’s Pizza Mix
- 50 g sorghum flour
- 25 g granulated sugar
- 6 g instant yeast
- 6 g salt
- 45 g whole milk, lukewarm
- 1 large egg, room temperature
- 35 g olive oil
- 75 g sesame seeds
Directions
- Make Gel & Wet Mix: Whisk psyllium and water; rest 45 secs to form a gel. Whisk in milk, egg, and oil until combined.
- Combine & Knead: Whisk dry ingredients in a large bowl. Add the wet mixture and knead until smooth and supple (it shouldn't be sticky).
- Shape: Divide into 3 portions (~274g each). Flatten, roll into logs, pinch the seams, and roll out to 9-inch lengths.
- Coat & Proof: Brush rolls lightly with water and coat in sesame seeds. Place on parchment paper, cover loosely, and let rise for ~1 hour (until doubled).
- Preheat Oven: 450ºF. Place a baking stone on the middle rack and an empty metal pan on the bottom rack.
- Bake with Steam: Score rolls with 3 shallow slashes. Slide parchment onto the hot stone. Pour boiling water into the bottom pan. Bake 10 mins (keep door closed).
- Finish Baking: Remove the water pan and lower the temp to 400ºF. Bake for 16-20 more mins until deep golden brown. Cool on a wire rack.