Flax seed bread

Looks like this quarantine craziness has some positive things and one of them is a little bit more time to experiment in the kitchen. Actually I'm busy with collaborations as usual but I managed to squeeze in this bread recipe before I finish a new vegan cupcakes post (yay!).
It's been a while since I made bread at home, I looove kneading and baking my own loaves but sourdough breads require some practice and patience...also, it's nearly impossible to find fresh or dried yeast in the supermarket these days (apparently people have gone nuts making their own bread at home?!) I know I will be making them again soon but in the meantime let's enjoy the convenience of quick breads!
I originally made this loaf for a collaboration with a Spanish food brand I've been working with for several years but it came out so good that I had to share it here on the blog too. It's an easy loaf with wholegrain spelt flour and ground flax seeds (aka flaxmeal), a little bit of pink Himalayan salt, dried yeast, some water and a very small amount of agave syrup. It doesn't require long rise time, nor a complex combination of flours and/or other ingredients, but it tastes super good and makes a great sandwich or breakfast toast. Made with 100% organic wholesome ingredients this loaf is packed with good-for-you complex carbs, fiber and omega-3; if you want to add an extra nutritional boost to your recipes (cookies, muffins or breads) try by reducing the flour with ground flax seeds.
Wishing you all a happy at-home weekend!

Flax Seed Bread
(6 to 8 servings)

500 g wholegrain spelt flour.
1 cup ground flax seeds.
1 1/2 to 2 teaspoons pink Himalayan salt.
1 sachet (5.5g) of instant dry yeast.
475 ml warm water.
1 teaspoon agave syrup.
- To decorate:
Golden flax seeds.

In a small bowl stir together the dry yeast with a splash of the warm water, add in one teaspoon of agave syrup, mix well and let it rest at room temperature for 10 minutes. After this time there should be small air bubbles on the surface and that'll mean the yeast is already activated.
In a large mixing bowl sift in the spelt flour, flaxmeal and salt; stir with a wire whisk until combined. Make a well in the center and pour in the yeast mixture and the rest of the warm water.
Work the dough with your clean hands mixing from the sides of the bowl to the center, it's a very sticky dough so don't be afraid if it doesn't look pliable. I recommend to let it rest for 5 minutes approximately and knead again until it doesn't stick too much to your fingers.
Transfer the dough to a lined loaf pan making sure it's evenly spread, cover with a clean damp cloth and let it rise in a warm place for 35 minutes.
During the last 10 minutes of rise time preheat oven to 200 ºC and right before baking your bread decorate the top with a generous bunch of golden flax seeds, press them down with your hands so they adhere to the dough.
Bake for 50 to 60 minutes, until bread looks golden brown and sounds hollow.
Carefully unmold and let it cool completely on a wire rack.
This loaf will last several days if you store it well covered, approximately 4-5 days. The crumb is tender, slightly moist and sturdy so you can use it to prepare sandwiches and toasts.