Preheat the oven to 170 C/ 338 F top and bottom heat.
Mix the curd, eggs and dry ingredients together. Stir well and let swell for 15 minutes. The flax seeds swell and the dough becomes a little firmer.
Pour the mixture into a baking tin lined with baking paper and bake for 40 minutes.
If you want, you can slice the mixture with a knife and sprinkle the seeds in between before baking.
Simply tap the crust with a wooden spoon to know if the bread is ready. The bread should sound hollow and look golden brown.
Take the bread out of the oven. Let it cool and enjoy.
TIP: Cut the bread into slices and freeze it. Thaw and toast briefly before eating. The bread tastes particularly good when freshly toasted. Garnish with quark, fresh herbs, tomatoes, honey or your favorite nut butter.