Fluffy Homemade Buckwheat Bread (Vegan, Gluten-Free!)

Line a loaf pan with parchment paper. Set aside.
In a small mixing bowl mix the flaxseed and water, set aside for 5 minutes to allow it to become a gel like substance.
In the mixing bowl of a stand mixer whisk together the flours, psyllium husk powder, baking powder, yeast, sugar and salt.
Add the remaining ingredients and beat until smooth. (Mixture will be sticky.)
Place the batter into the prepared tin, spread the batter with a wet spatula. Sprinkle with seeds, cover and allow it to sit in a warm place for 45-60 minutes to double in size.
Preheat the oven to 350 degrees F / 176 C.
When the dough has risen remove the cover and place in the oven to cook for 45-50 minutes. The bread should be ready when it sounds hollow when tapped and the outside is crusty.
Allow the dough to cool completely on a cooling rack before slicing into 16-18 slices.
Bread will remain fresh for up to 3 days when stored in an airtight container in the fridge.