Fuente: WIPO "tomato" The present invention relates to a new generation of breads, combined with a new form of baking, using a particular foil container. The bread-making process comprises the steps of obtaining a dry mix comprising (per kg of the dry mix): • from 300 to 600g of coconut flour, • from 200 to 400g of psyllium teguments, •from 100 to 200g of an inert plant fiber such as cellulose, • from 200 to 400g of whey powder, preferably whey protein, or from 150 to 250 milk solids or from 200 to 400 g of plant protein • from 20 to 100g of a raising agent, • from 0 to 20g of a condiment such as salt; adding water to the dry mix with 275 to 400g, preferably 300 to 350g of water per 200 to 250g of dry mix thus obtaining a hydrated mix; mixing the hydrated mix, preferably for 30 secs to 2 minutes, to obtain a malleable and cohesive dough, putting the dough in a perforated baking tin; baking the dough in the perforated baking container at 170 to 180°C for 50 to 70 minutes, thus obtaining a bread. The present invention has applications in bread making and baking.