Whole wheat flax bread

This makes a very nice bread, but I do make several changes. I use ground flax for at least half the flax seed called for, and I use half white and half whole wheat flour. I also increase the yeast by 1/2 teaspoon to 1.5 teaspoons for the 1.5 lb loaf. This results in a grainy loaf, very good with soups etc. I made these again as rolls with several modifications. I used the 2 lb bread formula in the book this time. For the flour I milled about 50g of Manitoba barley and about 100g red spring wheat (A and B grains). The rest of the flour was Arva bread flour. I used ground flax (Arva) for the entire 3/4 cup and subbed olive oil for the shortening. I also used a combo of milk and water for the liquid as I had no powdered milk, and increased yeast to scant 2 tsp. So basically I changed everything except the salt and b sugar! I also gave it a 20 min autolyse since the flax takes a while to absorb water. Made 9 110g rolls. Baked 400 F 10 min with steam, 10 min without steam. Really good rolls.