flaxseed and oat bran questions
A question regarding the use of flaxseed in baking breads. A bread I baked some time ago had flaxseed as an ingredient and after eating it I made the mental note to either crush them or grind them the next time. Any thoughts on that? I have another recipe that calls for flaxseed and it does not call for grinding first. Is it common to leave them whole?
Then, about oat bran. I had to buy more than I needed for a recipe, have a whole unopened box and am looking for ways to use it. It appears to be very healthful, but I am not sure of the substitutions I could make in bread baking for instance. I looked on the internet and not much is there.
Any advice is greatly appreciated. Jean P.(VA)