In the bowl of a standing mixer, combine the flour, instant yeast and salt.
In a bowl or liquid measuring pitcher, combine the water (which should be at the temperature according to your yeast package instructions,) honey and olive oil. Mix together.
Pour the wet ingredients into the mixing bowl with the dry ingredients.
Turn your mixer on and with the dough hook attachment, knead the dough on low speed (speed 2 on Kitchenaid) for 3 minutes, until the dough is fully combined and in a cohesive ball. It should feel slightly elastic and may stick to the edges of the bowl. If kneading by hand, combine the wet and dry ingredients in a mixing bowl and use a long wooden spoon or spatula to combine them. Once a dough is formed, transfer the cohesive mixture onto a lightly floured work surface and knead for 3-4 minutes.
Fold the flax seeds and everything seasoning into the dough. If kneading with a mixer, knead with the dough hook on medium speed (setting 4 on a Kitchenaid) for 4 1/2 minutes. You will have to rotate the dough by hand a few times throughout the kneading process to ensure the mix-ins are getting evenly distributed through the dough. If kneading by hand, fold in the mix-ins and knead for 6-7 minutes, until the seeds are fully incorporated in the dough.
Form the dough into a ball. Pour about 1-2 tsp of olive oil into a mixing bowl and wipe it around the bottom and edges of the bowl, so that the inside of the bowl is lightly coated in olive oil. Put the dough ball into the bowl and cover the top of the bowl with plastic wrap. For extra insulation, place a towel on top of the plastic wrap. Place the bowl in a warm area and let the dough rise for 1 hour, or until doubled in size. If you live in a cold place and don't have any warmer spots in your house, it will take longer to rise and could take up to 90 minutes. In order to create a warm spot, I like to turn my oven on to 250-300 degrees and just let the bowl sit on top of the stove to catch the light radiating heat from the oven.
Once the dough has risen, make a fist and lightly press down the center of the dough to release the air. Transfer the flattened dough to a work surface and shape into an oval. If you've never shaped bread before, I'm linking a great instructional video here for you to follow! I feel like watching it is so much easier than explaining it...https://www.youtube.com/watch?v=5FRcdJHXB0g
Lightly season a loaf pan with olive oil. Place the loaf inside the loaf pan and let it rise for about an hour, until the top of the dough has risen about 1-2 inches above the brim of the pan. Once again, if you live in a cold place, this may take longer. If you live in a really hot or humid place, this may take half the time.
30 minutes before baking, preheat the oven to 350 degrees.
Once the bread has finished rising, place the loaf in the center of the oven on the middle rack. Bake for 45-55 minutes until the top is lightly golden brown and it feels hollow inside. You can test this by simply knocking on the bread. It should feel hard and empty inside...lol that seems so dramatic but it is what it is! Can't make this stuff up! The internal temp should also register 190 degrees.
Remove the bread from the pan and let it cool on a rack or cutting board before eating. You're *supposed* to let it cool for 1 1/2 hours before slicing so all the heat and air can finalize its distribution, but I'm not judging if you break this rule. Store at room temp in a bag or on a covered cake stand for 3 days, or covered in the fridge for a week or so.