Toast the flax and hemp seeds and let cool. In a large bowl, stir yeast into 1 cup of water to soften. Add seeds, goat cheese, chives, sugar, salt, olive oil, hazelnut meal, and 1½ cups of the unbleached flour. Beat vigorously for two minutes. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into two pieces. Roll or press each piece flat into a rectangle long enough to fit your baguette pan or cookie sheet. Shape the dough by rolling it long way, pinch it along the seam, and place seam-side down on a well-oiled pan. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes (30 if using a baking stone) before baking, preheat oven to 375 degrees. Just before baking, cut slits across the top of your loaves about ¼-inch deep. For a crustier crust, spritz the loaves with water or toss some ice cubes into the oven after you put the pans in. Bake for 20 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove bread from pans or baking sheet and cool on a rack.