Preheat & Prepare: Adjust your oven rack to the middle position and preheat to 350°F (175°C). Grease a loaf pan (approx. 7.5 x 3.5 inches ideal, or shape loaf within a standard 8.5 x 4.5 inch pan) or line it thoroughly with parchment paper.

Mix Dry Ingredients: In a medium-large bowl, combine the golden flaxseed meal, psyllium husk powder, baking powder, baking soda, and salt. Whisk well to break up any lumps and ensure even distribution.

Combine Wet & Dry: Add the apple cider vinegar and warm water to the dry mixture. Stir vigorously with a spoon or spatula just until the ingredients come together into a sticky, uniform dough (about 20-30 seconds). Do not overmix.

Shape the Loaf: Using slightly wet hands to prevent sticking, quickly gather the dough and form it into a loaf shape with a smooth top.

Pan & Top: Gently place the shaped dough into the prepared loaf pan. If using the seed topping, lightly mist the surface of the dough with water and sprinkle the seeds evenly over the top. Press them down gently to help them stick.

Bake Promptly: Transfer the loaf pan to the preheated oven immediately to maximize the leavening effect.

Baking Duration: Bake for 55 to 65 minutes. The bread is done when the crust is a deep golden brown, it sounds hollow when tapped on the bottom, and a skewer inserted into the center comes out clean.

Cool Completely: Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing. This step is essential for the best texture.

Storage: Store cooled bread in an airtight container in the refrigerator for up to 7 days. For longer storage, slice the loaf before freezing in an airtight container or freezer bag for up to 3 months.