I was pleasantly surprised that my loaf looked just like the advertised photo. It looked and felt like bread. Rustic, dense bread, which is what I wanted to serve with soup. It has a subtle flavor, which pairs with all kinds of soups. I may experiment with herbs and spices next time. The longest prep time was grinding the flax seeds and psyllium husks in my tiny grinder. I had Bob's Red Mill flax seed meal, which indicates it has the omega fatty acids in it, but next time I'll try grinding from seeds.