In a small sauce pan, bring 1 cup of water to a boil. Add the oats, olive oil, agave nectar, and salt. Once bubbling, stir and remove from heat.  Allow to cool for about 5 minutes.

In a small dish, mix the 1 tablespoon of flaxmeal with 1 tablespoon of warm water.  It will form a thick paste.  Set aside.

In a large bowl, add the yeast and the warm water together.  Whisk until well combined and allow the yeast to sit for 5 minutes to ferment.

Add the oat mixture into the large bowl with the yeast and add 2 cups flour.  Add the flaxseed meal mixture as well.  Mix well with a wooden spoon, and add the remaining flour until a very thick dough forms.

Grease 2 bead load pans, and divide the dough equally on the pans.  Allow th dough to rise in a warm draft-free space for 30 to 45 minutes, until doubled in size.

Bake the loaves at 375 degrees for 40 to 45 minutes until the tops become brown and crisp. Remove loaf pans from the oven once finished baking and allow them to cool for at least 30 minutes before slicing.  Mangia!