Anyone tried using toasted, ground and soaked seeds in bread?

I haven't ground sunflower, but I routinely grind flax and sesame, toasted or not.  It's better to grind flax, for instance, because it's hard to break down otherwise.  What you lose in crunch you make up in nutrition.  I bake with soakers a lot, so I'm used to however this changes the dough.  I don't find grinding the seeds a hindrance. 

i toasted some black sesame  and ground them in a mortar and pestle. I mixed them in a risen pita dough and the pita all puffed. The dough was 100% ww with mashed kabocha and finely grated raw carrots.