Borodinsky Bread with Konjac

Pulse psyllium (60 g) and combine it with konjac flour (20 g), bamboo fiber (10 g), baking powder without starch (15 g), table salt (3 g), coriander (3 g), garlic powder (1.5 g), and caraway (1 g).

Whip eggs (300 g) for about 10 minutes and fold in chicory (15 g) and stevia (to taste). Gently combine the foam with the dry mixture.

Transfer the batter to a pan and bake for 60 minutes at 180°C without convection. Cover the top with foil if needed.

Cool the bread completely before slicing.