Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes, adjusting the texture of the dough by adding additional water or flour as needed; the dough should be pliable and somewhat sticky because of the flax seeds, but should hold its shape well.

Place the dough in a lightly greased bowl, cover it with plastic wrap, and allow it to rise for 1 hour. Place the bowl in the refrig, and let the dough rise slowly overnight.

Next day, shape the dough into a 12-inch oval loaf, place it diagonally on a baking sheet, and let it rise, covered, for 2 hours at room temperature, or until it's very puffy but still firm; it shouldn't shake like Jello when you jiggle it. Bake the bread in a preheated 350 F oven for about 40 to 45 minutes, or until it test done. Yield is 1 large loaf.