Thanks to all the readers who have sent feedback recently...

On  the bread and flax seed question, thanks to a reader for responding:

I have read that it's extremely important to use ground flax seeds, since the whole ones are indigestable. My daily bread recipe includes a half-cup of ground flax seeds (to 5 1/2 cups of whole wheat flour). At least in these proportions, I have found that you can substitute an equal measure of flax seed for some of the flour in your recipe without affecting the consistency of the dough.

The most important tip I know for good whole wheat bread is to use hard winter wheat (like King Arthur), and add a Tbs. or two of gluten. This yields a much lighter loaf that slices without crumbling.

And a reminder from the original questioner about how we got to this point in the discussion, and more info about what he is using:

A bread machine--the BreadMan TR-2700.  The French bread recipe I used just came from the list of recipes in the instruction manual.  Nothing fancy.  The bread was pretty good, but I was looking at trying to figure
out how I would cut a loaf for sandwiches (using a different recipe).

If I remember correctly, the thread began with that NYT article then, after a smart-*** comment by Kevin, turned to bread machines.  And that inspired me to get a bread machine for Christmas.  Hopefully, we get more use out of it than we did the waffle maker we got as a wedding gift and gave away a year or two later :)

WHAT?!  A smart-*** comment from KEVIN?!  Perish the thought! ;) HA!

Still, I am excited that our blog inspired a reader to ACTION, ACTION PEOPLE!  This reader went out and bought a BREAD MACHINE just because he read it RIGHT here on this here blog!  ;)  (Sorry, reader...I'm teasing you a little too much today - I love your responses and your comments and questions about bread and other stuff, and I will move on to addressing them seriously.  You know me and Kevin - anything for a laugh...even a misspelling of the boss's name - didn't you know, that was TOTALLY on purpose...ha!)

Seriously, though, I am more concerned that this reader GAVE AWAY his wedding-waffle-maker.  I must urge you to get it back forthwith!  How will you make whole grain Blender Batter waffles without it?  The blender batter recipe will make pancakes, but waffles are so much tastier and easy!

What, you ask, is the Blender Batter waffle?  I'm SERIOUS.  It's the easiest way I have ever found to make hot breakfast available to my kids!

The night before, I put in the blender either buttermilk (for special occasions) or plain, nonfat yogurt (any cultured milk will do, or even soy milk, though if you use soy milk refrigerate over night), a half cup each of rolled oats and brown rice, a quarter cup each of millet and either whole wheat pastry flour, barley or spelt grain, some vanilla and some olive oil and grind it for 3 minutes in the blender.  Leave it out over night to soak the grains and then in the morning add one egg (optional), and some baking powder and baking soda and blend for a minute.  Then bake each waffle for 5 minutes.  These whole grain waffles are light and fluffy and golden brown - yum! 

I got this recipe from Sue Gregg cookbooks and also all that I know about whole grain bread baking.  I recommend her book on Yeast Breads as well but get the breakfasts book first.  Lunches and Snacks also have good ideas and have a cooking class format for kids. 

Later this afternoon, I will get out my trusty hard copy of Sue Greggs bread cookbook and find the definitive answer on the flax seed question...if there is anything to add to my bread-expert reader's reply above...