Grind flaxseeds and anise seeds. Mix with the flours and salt and set aside.
Warm up 200 ml of water to 105F. Add the honey and the yeast and stir. Let the yeast activate for about 5-10 minutes or until a foam cap forms.
Combine all of the ingredients in a large mixing bowl. Knead for 10 minutes, cover with a plastic wrap and let sit for 15 minutes in a warm place.
Knead the dough for 1 more minute. Shape into a log and place seam side down into a greased loaf pan sprinkled with some flaxseeds. Mist with water and sprinkle some flaxseeds on top. Gently press down on the seeds with your palm to make them stick better.
Cover the loaf pan with a plastic wrap and let sit for about 10 minutes more in a warm place.
Using a bread lame or a sharp knife, score the top of dough on the diagonal in several places.
Transfer the loaf pan to the cold oven, placing it on the second rack from the bottom. Place an oven-proof bowl filled half way with water on the bottom of the oven.
Turn the oven to 430F/220C and bake for 60 minutes or until the crust is light brown.
Remove from the oven and let cool inside the loaf pan for 10 minutes.
Remove the bread from the loaf pan, place on a cooling rack, sprinkle with some water and let cool completely before slicing.