Mix the yeast, honey and water together until the yeast has dissolved.
If kneading by hand, place flours, salt and linseed, if using, into a large bowl, make a well in the centre and gradually add the yeast mixture stirring as you go until the mixture comes together to form a dough. Knead for a good ten minutes.
Otherwise, throw everything into the bowl of an electric mixer and using the dough hook knead on a low setting for ten minutes.
Place dough into a floured proving basket or bowl. Cover and leave to rise until nearly doubled in size.
Turn out of the basket onto a baking tray and slash the top with a knife two or three times.
Bake at 220℃ (425℉, Gas 7) for 20 minutes, then turn the oven down to 200℃ (400℉, Gas 6) and bake for another 20 minutes or until the bottom of the loaf sounds hollow when tapped.
Remove from the baking tray and leave to cool on a wire rack. Don't be tempted to cut into it until it's cooled completely.
Vegans can substitute malt extract for honey.The longer the rise, the more digestible the bread will be. It will rise very quickly in a warm environment and much slower in a cool one. The number of slices will depend on how thickly you cut your bread. So the 16 given here is just a rough guide.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.