Combine the cereal, flax seed powder & ½ cup of water in a grinder. Grind it in the mixer. Let the whole mixture sit in for 2 minutes. Now add in the yeast, granulated sugar & another ½ cup of water to the grinder.

Grind it 4 - 5 times (from level 0 to 4) so that everything mixes well & heat is generated which in turn will activate the yeast and make the mixture foamy.

Mix in both the flours and salt in a bowl (or directly into the blender).

Add the above flour mixture (a little at a time) in the grinder and grind it.

Add in the remaining water too (¾ cup - a little at a time).

You will get an elastic and slightly sticky mass dough.

Take the dough out on a greased surface sprinkled with flour (half of the ¼ cup flour kept aside for kneading), knead it for 4 - 5 minutes and throw the dough on the working surface 3-4 times with force.

The dough should be smooth, elastic & slightly sticky by now. Smear ½ teaspoon oil on the dough and use ½ teaspoon oil to grease the bowl. Cover the bowl with cling film and keep it in a warm place for 1 hour or until doubled. I usually keep it in the microwave or oven.

When the dough is doubled, punch it down & transfer the dough to a lightly floured surface (use the remaining ⅛ cup flour left for kneading).

Knead it for a minute or two. Tuck in the sides slightly & roll up into a log.

Transfer to a lightly greased 9 x 5" loaf pan or 10 x 4" loaf pan.

Cover it with cling film again & keep it for the second rise for 30-40 minutes until the dough doubles or rises up to the edges of the pan.

Adjust the oven rack to a lower position & preheat the oven at 350° F (175° C) for 10 minutes.

It’s best to bake the bread towards the bottom of the oven so that the top doesn’t burn.

Bake it for 30-35 minutes or until it is golden-brown on top.

Once removed, the loaf should sound hollow when you gently tap on it.

Un-mould it on a cooling rack. Brush it with butter or vegan butter (for vegans) when still warm. Cover it with a paper towel or a cloth towel. This method keeps the bread soft.

Allow the bread to cool completely before slicing.

Store it in a plastic bag or an airtight container. As there are no artificial additives in the bread you can’t keep it out for more than two days. Refrigerate it after 2 days and it will stay fresh for a week.