I am adding some ground flax and wheat bran to a bread I love to make- for flavour and nutrition.  

How much water should I add to compensate for 60 g of ground flax and 40 g of wheat bran?  I started with 1/4 c but the bread seemed a little drier and denser.

Thanks!

In many posts here hydration is mentioned.70% hydration,80%,100% etc,etc.Please,what exactly should I know about this?Is 100% hydration like a soupy wet batter or what?What would the no knead bread that I've been making be classified as?It's kinda wet after it's been sitting in the bowl for 18 hours doing whatever it does.How do you know what % hydration you have?One more question.If I put my no knead into the pot seam side down instead of seam side up and make some cuts across the top so it'll be sorta better looking will that still be ok?Will the bread still do the way it's doing with the seam up?I really like the taste/texture of this bread as is and don't wanna screw it up.Thanks guys.