Kathleen (16 April, v100.n036.6) gave a positive report on her experience
making flaxseed bread. I make this kind of bread regularly, using a
fairly similar recipe. Initially I used about 1/2 cup of flaxseed for a
larger loaf than Kathleen's (4 cups of flour vs. 2 1/2 in her recipe).
However, I found that after a few weeks of eating this bread regularly I
was getting some stomach cramping, and I do not have a sensitive stomach.
I cut back to only 1/4 cup of flax seeds per loaf and the problem went
away.
One difference that might be important: Kathleen grinds the flaxseeds,
whereas I like the looks of the little brown seeds throughout the bread.
This might explain my reaction, but I have also read of flaxseed
causing cramps. If people make this bread often, they
might want to be on guard.
Richard Casey