http://www.durgan.org/URL/?LLLFD 27 April 2012 Pilot Bread Flax.
Pilot bread was made using whole wheat flour and flax. An amount of flax was cracked in the blender with sufficient water to completely break the seeds, determined by whirling at the top of the blender when finished.The blender contents was mixed with sufficient flour to make a kneaded ball. This was cut into three pieces and made into a roll. Slices were cut and made into a ball and flattened somewhat in the palm of the hand and patterned with a bamboo stick to insure cooking to the centre. The slices were cooked in the oven at 375F for 30 minutes, then the slices were turned over and cooked another 30 minutes.
Experience has indicated that one blender full of liquid makes a sufficient quantity of slices for my purposes. These will keep at room temperature for about a week, but they should probably be kept in the refrigerator to prevent molding. For longer term storage freezing is required.Even with vacuum packing they will only keep marginally longer without molding.I find the flax has sufficient oil that the slices are chewable without steaming to soften.Pilot bread utilizing various nuts and seeds has become my bread of choice. I ingest two or three cakes per day, and change the ingredients from batch to batch.