I have been trying to increase the amount of soluble fibre in my bread.  For years now, I have been using ground flax, cooked in water, with about 1/4 unbleached white and the rest stone-ground whole wheat flour (hard) and added gluten (about 6 tablespoons).  This makes a good, reasonably light loaf.  Last week I decided to try and add oat bran.  To compensate, I used unbleached white (hard) instead of whole wheat.  For five loaves, I used 2 cups of flax and 1/2 cup of oat bran, cooked slightly with 3 cups of water.  The bread was very good, but it was hard to knead, as it remained s