Grease a one pound loaf tin with butter, olive, coconut oil or other oil. If you haven't got a loaf tin use some other casserole or similar or just use a greased or parchment-lined baking tray.

Mix ground linseed, salt and water together until a nice smooth dough and no longer sticky. Roughly form into loaf shape.

Place dough in greased loaf tin and press into corners or form into a single round loaf and place on a baking tray. Alternatively form into a small tangerine sized rolls or 6-8 "bread-sticks".

Bake at loaf in tin at 170 Centigrade for one hour. If free form loaf check after 45 minutes. Rolls or bread-sticks can be ready after 25 minutes but best judged by eye and touch (it needs to feel firm) until you get used to the recipe. Turn out of oven and leave to cool on rack.