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Start by adding the flaxseeds to a food processor or blender and blend on high power for around 10-20 seconds until the flaxseeds form a soft flour
Put all the ingredients into a large bowl and stir thoroughly to incorporate the water, adding slightly more or less water as needed since flaxseeds and psyllium absorb a lot of water
Transfer the mixture to a 2lb/900g loaf tin lined with baking parchment and flatten the surface using the back of a wet spoon, then sprinkle over extra seeds if desired
Preheat the oven to 180°C fan and bake the loaf for around 1 hour, or until golden and firm to the touch
Allow to cool completely in the tin before slicing