Flaxseed Meal in Struan
Hello there. I am venturing into whole grain baking, particularly because of the lower glycemic load of this kind of bread (I love my bread and refuse to give up entirely). I'd like to try PR's Wholegrain Struan recipe with a few modifications. I have some flaxseed meal, and I've read that you can substitute up to 1/4 cup of flour for flaxseed meal in most recipes. I'm wondering if this is a good idea, or if I should start with a smaller amount? Also, I've read that flaxseed absorbs TONS of water. Because of this, should I add the flaxseed meal to the soaker? Soak it separately in water? Or just add more water by eye when the dough comes together?
I also plan to use 1//2 cup quinoa and 1 cup of bulgur for my grains. I'm clearly going for a high protein, slow-carb bread.
Any help would be greatly appreciated. Thanks!