1. Lightly crush the flax seeds in a mini-chopper or in a zip-top freezer bag with a rolling pin. Mix the seeds in a small bowl with 2/3 cup (160ml) of the milk. Let stand at room temperature for 1 hour. (This can also be done in advance and refrigerated for 24 hours before you plan to use it.)
2. Lightly oil a 9-inch (23cm) loaf pan.
3. In a large bowl, stir together the corn flour, yeast, and salt. Add the milk/flax seed mixture, the honey, the rest of the milk, and the pumpkin seeds, if using*. Mix thoroughly then scrape into the prepared loaf pan. Let rise in a warm, draft-free place for 1 hour. The loaf will rise slightly, but not dramatically.
4. Ten to fifteen minutes before the bread is ready to bake, preheat the oven to 375ºF (190ºC).
5. Bake the bread until it starts to brown around the edges and the center feels just done when you press it, about 25 to 30 minutes. The baking time will vary depending on the size of the pan. If you use a wider pan than I used, the bread will be done at the shorter end of the baking time. (The book recommended baking the bread at 400ºF/200ºC for one hour, which seemed very long to me.) However rather than depending on exact baking time, begin checking for doneness at the 25-minute mark.
6. Remove the bread from the oven and let cool about 30 minutes. Remove the bread from the pan and let cool on a wire rack completely before slicing.