Add yeast to warm water and proof for about 5 minutes, until foamy.
Add the all purpose flour to yeast and stir well.
Cover and let stand at room temperature 1 hour.
Place 1/2 cup flax seed in a spice or coffee grinder, process until finely ground to measure 3/4 cup.
Add the ground flax seed, whole-wheat flour, 2 tablespoons whole flax seed, and next 5 ingredients (2 tablespoons flax seed though salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky).
Turn dough out onto a lightly floured surface.
Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal.
Brush loaf with egg white; sprinkle with 1 teaspoon flax seed.
Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife.
Cover and let rise in a warm place 1 hour or until doubled in size.
(Press two fingers into dough. If the indentation remains, the dough has risen enough).
Preheat oven to 375°F degrees.
Bake at 375°F for 30 minutes or until bread sounds hollow when tapped.