Wash hands with soap and water for 20 seconds.
Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
In a large bowl, whisk together flour, flaxseeds, sesame seeds, yeast, and salt until combined.
Add water and honey and stir until a dough starts to form. Turn out on a floured surface and knead the dough into a firm dough ball. Alternately, you can make the dough in a stand mixer with a dough hook attachment.
Place dough into a clean bowl, cover with a dry kitchen towel, and let it rise until doubled in size, about 1 1/2 hours.
Lightly grease a 9x5-inch loaf pan. Turn the risen dough out onto a floured surface and form into a loaf shape.
Place the dough in loaf pan; seam side down. Sprinkle top with sesame seeds. Make a few diagonal cuts across the loaf.
Cover and let rise 30 minutes-1 hour. The loaf should look obviously bigger than before, but doesn’t exactly have to be ‘doubled' in size.
Preheat the oven to 450°F.
Bake the bread for about 25-30 minutes until the top is golden brown and crusty. The internal temperature of the bread should be 190°F.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool.
Tightly wrapped, the loaf keeps for about 4 days at room temperature. You can also wrap it airtight and freeze for later.