Method

Oven preparation: Preheat the oven to 180°C (fan 160°C) or 350°F.

Pan preparation: Line a 20 cm (8 inch) loaf pan with parchment paper or grease it with butter.

Dry ingredient mixing: In a large mixing bowl, combine the almond flour, psyllium husk, baking soda, and salt. Whisk to evenly distribute.

Wet ingredient incorporation: Add the eggs, melted (but cooled) butter, apple cider vinegar, and 3/4 cup of warm water to the dry mixture. Stir thoroughly until a thick batter forms.

Baking preparation: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

Baking: Bake for 55-65 minutes, or until the bread is golden brown and cooked through. A toothpick inserted in the center should come out clean.

Cooling: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Refrigerate: Store the cooled, sliced bread in an airtight container in the refrigerator for up to 7 days.

Freezing: For longer storage, slice the bread and wrap slices individually or place parchment between them. Store in a ziplock bag or freezer-safe container for up to 3 months.

Reheating: Toast directly from frozen or microwave individual slices for 20-30 seconds until warmed through.