Start by mixing water, psyllium husks, carob, flax seeds, sesame seeds, sunflower seeds, pumpkin seeds, cracked and whole buckwheat groats together. Feel free to use a stand mixer for this.

Let the dough rest for 30 minutes at room temperature and then give the dough a couple of minutes on the stand mixer again.

Add millet flakes, rice flour, buckwheat flour, and coarse salt, and mix it again for a couple of minutes on the stand mixer.

Pour the mixture into a 28 cm long loaf pan that is either lined with parchment paper or greased with oil.

Brush the top of the bread with a thin layer of olive oil and bake it for 70 minutes at 170 degrees Celsius (338 degrees Fahrenheit) conventional oven.