Impress your friends with this beautiful braided bread. It looks (and tastes) great.
Pour the yeast into the warm water in a medium-sized bowl and add the agave syrup.
Mix the flaxseeds with the hot water in a small bowl.
Pour the flour and salt in a large bowl and mix.
At this point it should be a frothy layer on the water with the yeast, if not your yeast has expired.
Make a well in the middle of the flour and pour in the water with the flaxseeds together with the canola oil. Add some flour from the sides to create a stretchy glue like dough.
Pour in the yeast water and mix well with a spatula. When the dough starts to form start kneading it and continue to knead for about 10 minutes until you have a firm dough that is easy to form.
Cover with a kitchen cloth and let rise (the longer the better) until it has at least doubled in size.
Take the dough out of the bowl and cut it into 6 bits. Roll each bit out to strings of equal length.
Combine the top parts of your strings and squeeze them together with our hand and then start braiding.
When finished, lift the loaf to a baking sheet covered oven tray. Cover and let rise for about 45 minutes.
Brush the loaf thoroughly with soy cream; make sure to get some in every crack and corner.
Put the loaf in the oven at 175 C / 350 F / Gas Mark 4 and bake for about 30 minutes.