I do not keep flax seed to use in baking since dieticians agree that humans cannot digest them whole. I do use flax meal. As I was looking through Living Bread, a new baking book I bought, I found a recipe for Leinsamenbrot, which means Flaxseed Bread. The recipe, which looks like one that I could pull off (although I also need rye flakes and whole wheat flakes) calls for 40 g of flax seed in the soaker.

What I am wondering, and Google is not particularly helpful, is if soaking the seeds makes it possible for the human body to absorb their nutrients, or if they need to be cracked. I don't think it would work to substitute flax meal for the unground seeds in the soaker, as that would make a gelatinous mess. I could buy some and coarsely grind them.

My husband has some issues with sesame seed, so I think that whole flax seeds would not work for him. Unless I can find a workaround, I will have to forgo baking this recipe.