I'm getting better! I used Hamelman's recipe for Flaxseet Bread. I used ground flax instead of the whole seed, adjusting hydration,
as I have read that one doesn't get full nutritional benefit from eating the whole seed. I'm working on the scoring, and finally feel good enough about it to post a picture. I was satisfied with the crumb, had lovely rise in the oven, and the taste is very good!
I use flax meal in most of my bread baking, including my award winning bagels. It gives the bread a nice flavor and the flecks in the dough make it look more rustic. I've found that about 2 teaspoons per pound of flour is a good amount, more and I think the flavor concentration starts getting a bit strong. In my experience it acts more like adding oil than adding a dry good, but the small amount doesn't appear to really affect the dough too much texturally.
And your loaves look excellent!
Thanks, Verminiusrex,
The more I bake, the more I want to bake!