Recipe(tried): Country Seed Bread (bread machine) and Flax Seed Info

Before the recipes, some info about flax seed:

Grind e.g. in a coffee grinder only as needed. If you have extra ground, store in aritight, opaque container in fridge for up to 30 days.

Substitute ground flaxseed in baking recipes for oil or shortening at a ratio of three to one e.g. if your muffins call for 1/3 cup oil, try 1 cup of ground flaxseed instead.

Watch baking times as baked goods containing flaxseed tend to brown more rapidly.

Canada has a Flax Council that distributes leaflets and recipes - am not sure if there's one in the U.S. Here is a great recipe I've tried from the Ottawa Citizen newspaper:

Country Seed Bread
Makes one loaf (for machines with 1 1/2 - 2 lb. capacity)

1/4 cup flaxseeds
1 1/2 tbsp. crushed pine nuts
2 tbsp. sesame seeds
1 tbsp. poppy seeds
1 1/4 cups water
2 tbsp. liquid honey
2 tbsp. vegetable oil
1 1/2 tsp. salt
2 cups all purpose flour
1 cup whole wheat flour
2 tsp. quick rising (instant) or bread machine yeast

Toast flax seeds, pine nuts, sesame and poppy seeds on a baking sheet in 350 degrees oven for 4 min. or till just golden and fragrant; let cool completely.

Remove baking pan from bread machine. Place water, honey, oil, salt, all purpose and whole wheat flours, flaxseeds, pine nuts, sesame seeds, poppy seeds and yeast in pan in order listed. DO NOT allow yeast to come into contact with any liquid ingredients.

Following manufacturer's instructions, choose appropriate cycle for this type of bread. (If machine has whole wheat setting, choose this one. If machine differentiates between fresh and powdered milk, choose powdered milk setting. If machine has large and small loaf settings, choose large loaf.)

When cycle is complete, remove pan immediately from machine. Remove bread from pan to cool on rack.