Recipe

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• 1 cup plus 1 tbsp. flaxseeds, divided, plus more for sprinkling top of bread
• 2 cups tepid water (about 100of)
• 2 tbsp. agave nectar or honey
• 2 1/4 tsp. instant yeast (different than active or rapid rise). it's here: http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz
• 2 cups all-purpose or bread flour
• 2 1/2 cups whole-wheat bread flour
• 1 1/2 tsp. kosher salt

• 1 Soak 1/2 cup flaxseeds in enough water to cover by two inches for at least 4 hours (or overnight).
• 2 Grind the other 1/2 cup of flaxseeds in a spice grinder.
• 3 Drain soaked flaxseeds; they'll be a little slimy ... just push through a sieve to get most of the water out, but it's okay if they're still wet.
• 4 Add all ingredients (water though salt) in order listed (reserving 1T flaxseeds) into bowl of a a stand mixer, with kneading attachment. With instant yeast, there's no need to proof it first with water and honey.
• 5 Add ground and soaked flaxseeds.
• 6 Mix on low until dough comes together, forming a wet but smooth ball.
• 7 Transfer dough to a well floured surface and knead for 7 to 10 minutes, adding more flour as necessary to work with it (this is a wet dough).
• 8 Shape into a ball and place in oiled bowl (glass or stainless steel.
• 9 Cover with tea towel or plastic wrap and let rise in a warm place till doubled in volume (1 - 1 1/2 hours).
• 10 Punch down and divide into 3 (or two if you like larger loaves).
• 11 Shape each into ball and place on parchment- or Siplat-lined baking sheet.
• 12 Cover loosely with plastic wrap spritzed with nonstick spray.
• 13 Let rise at least for 1 more hour or place in refrigerator overnight (did this once because I ran out of time ... really great results).
• 14 Preheat oven to 400°F. Brush each loaf lightly with water, cut criss-cross hash marks on top of each loaf. Sprinkle with remaining 1T flaxseeds.
• 15 Bake for 45 min. to 1 hour, till golden brown and sounds hollow when tapped.
• 16 Let cool on a wire rack for at least 15 min. (if you can stand it) before slicing.