Preheat the oven to 200 Deg C
Grease a 2 lb loaf tin (8 * 4* 3 inches) with oil and line it with parchment paper.
Lining with parchment paper is optional, but since the bread is dense it is advisable as it would be easy to remove.
In a small bowl add 2 tablespoon of Flaxseed Powder and 6 tablespoon of Lukewarm water. Give it a mix and let it sit for 10 minutes.
To make the buttermilk, take 420 ml of milk and 2 tablespoon of Lime Juice or Vinegar and give it a mix.
In a big bowl, add in the Sprouted Whole Wheat flour, Wheat Flour, Baking Soda, salt and 1 tablespoon of Seed mix.
Mix it and now add all the wet ingredients, i.e. Buttermilk, Honey, Flax meal and Olive oil.
Mix and pour the mixture into the baking tin.
Sprinkle the remaining seed mix on top of it and bake in a preheated oven for 60 minutes.
The bread is done when a toothpick/knife inserted comes out clean.
Leave it to cool on a wire rack.