Homemade Buckwheat Bread

0 Line a loaf pan with parchment paper. Set aside.
1 In a small mixing bowl mix the flaxseed and water, set aside for 5 minutes to allow it to become a gel like substance.
2 In the mixing bowl of a stand mixer whisk together the flours, psyllium husk powder, baking powder, yeast, sugar and salt.
3 Add the remaining ingredients and beat until smooth. (Mixture will be sticky.)
4 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.
5 Preheat the oven to 350 degrees F / 176 C. 
6 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.
7 Allow the dough to cool completely on a cooling rack before slicing into 16-18 slices.
8 Bread will remain fresh for up to 3 days when stored in an airtight container in the fridge.