For the preparation of this bread you will need a loaf pan.
one cup of lukewarm water
15 tbsp flour
3 tsp olive oil
1 tsp sugar
1/2 tsp salt
1/2 tbsp dry yeast
2 tbsp flaxseed
Mix 4 tablespoons of flour, sugar, dry yeast and lukewarm water in a large bowl. Use a whisk to dissolve flour lumps. Cover and leave in a warm place to prove. Wait about 20 minutes for a foamy mixture to form.
Add salt, oil, flaxseed and the remaining flour. Knead by hand or using a mixer to obtain a dough that is not sticky, but not stiff. Adjust by adding flour. Cover and leave in a warm place to prove, for about 45 minutes.
Knock back the dough, and knead it gently. Put the dough in the loaf pan dusted earlier with corn flour.
Prove for a further hour until doubled in size.
Then bake for 35 minutes at 180 degrees Celsius.
If you want a crispy crust, put a shallow pan of water in the oven.
When done, open the oven, allow to cool for a few minutes and remove the bread from the pan – it should slip easily out of the pan.
Let it cool at least 20 minutes before slicing.