Sponge Method – In a large mixing bowl, combine the hot water, half the flour and the yeast to form a thick batter known as a sponge. The sponge is allowed to ferment until bubbly. It can be left to ferment for as little as 10 minutes or as long as several hours, either at room temperature or covered and refrigerated overnight. If refrigerated, the sponge must be allowed to come to room temperature before continuing with the recipe. During the second stage, the remaining ingredients excluding the flour, are added to the sponge. The remaining flour is then added 1/2 cup at a time until a soft dough forms. The dough is then kneaded and allowed to rise, if desired. While this is fermenting, mix 1 tablespoon flax meal with 3 tablespoons water to make a flax “egg”. It will thicken as it sits making it gelatinous and egg like.