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Preheat the oven to 350F (180C). Line a baking sheet with parchment paper (or lightly spray with nonstick cooking spray).
In a blender or clean coffee mill, grind the flaxseed meal into a fine flour. Do not skip this step--the bread will be gooey unless this step is followed.
In a medium bowl, whisk the finely ground flaxseed flour, coconut flour, whole psyllium husks, baking soda, and (optional) salt until blended.
Add the water and vinegar to the bowl and stir until completely blended. The dough is stiff but moist--do not add more water to make it easier to stir.
Use your hands to shape the dough into a compact ball. Place on the prepared baking sheet and shape into a smooth, even, oblong loaf measuring 8 inches long, 3.5 inches wide, and 1.5 to 2 inches high.
Using a sharp knife, make at least 3 large diagonal slashes across the top of the dough (at least ¼ inch deep).
Bake in the preheated oven for 75 to 80 minutes until the loaf appears dry and deep golden brown.
Remove the bread from the oven and cool on the baking sheet for 10 minutes. Carefully slide the loaf onto a cooling rack and cool completely.
Slice as desired!