Preheat oven to 180°C and toast linseeds on a tray for 10-12 minutes until slightly darkened.
Whisk water and yeast in a bowl, then stir in yoghurt and toasted seeds.
Combine cornflour, salt, sugar, and psyllium husk powder in a large mixing bowl.
Stir the yeast mixture and olive oil into the dry ingredients to form a smooth batter.
Allow the mixture to sit for five minutes until it thickens into a sticky dough.
Knead the dough for 10 seconds, return to the bowl, cover, and rest for 30 minutes.
Shape dough into a thick sausage on a lined tray, brush with oil, and rest for 30 minutes.
Heat oven to 240°C, slash the loaf top, dust with cornflour, and bake for 40 minutes.
Cool the loaf thoroughly on a wire rack before slicing.