Step 1In a large bowl, mix thoroughly the flour, yeast, honey and water. Cover with plastic wrap.
Step 2Let the mixture stand in a warm location for 24 hours. (It will double or triple in size so make sure the bowl is large enough.)
Step 1Heat the oven to 350 degrees. Place the flaxseeds on a baking sheet. Lightly toast in the oven until fragrant, 7 to 8 minutes. Let the flaxseeds cool to room temperature.
Step 2Mix the starter with the flour, yeast, flaxseeds, salt and water in a large metal bowl until combined, being sure to add the salt and water last (you can use an electric mixer with a dough-hook attachment). Turn the dough out onto a lightly floured surface and knead for 10 minutes. Put it back into the bowl and cover with a damp towel and let rise until double, about 1 1/2 hours.
Step 3Spray two Pullman loaf pans (4 1/2 -by-12 1/4 inches, 2 3/4 inches high) with nonstick cooking spray. Remove the dough from the bowl and beat it down by folding it in half a couple of times. Cut the dough in two pieces, shape them into loaves and place in the pans. Let them rise until double, about 1 hour.
Step 4Heat the oven to 425 degrees. Bake for about 40 minutes, or until done.
Step 5Remove the bread from the pans and let cool on a wire rack. Cool completely before slicing.