A question about a recipe: Blackbird's Bread

I have a question about the recipe "Blackbird's Bread " from Food52. For this recipe, do you grind the flax seeds, or leave them whole?

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Recipe question for: Blackbird's Bread

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SKK
SKK June 27, 2016

The flax seeds are left whole, not ground.

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Alice Dub
Alice Dub June 27, 2016

Thank you!

Nancy
Nancy June 27, 2016

Gee, I'm surprised at SKK answer.
I was always taught that flax seeds should be ground before using, so the body can absorb their nutrients, that whole they give us very little or no food value.
Any nutritionists or scientists out there who can tell us more?

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Nancy
Nancy June 27, 2016

Gee, I'm surprised at SKK answer.
I was always taught that flax seeds should be ground before using, so the body can absorb their nutrients, that whole they give us very little or no food value.
Any nutritionists or scientists out there who can tell us more?

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Greenstuff
Greenstuff June 27, 2016

Nancy is right that you get more nutrition from flax seeds that have been ground. But there's no need to totally avoid the whole seeds, which are still a good source of fiber I really love these flax seed chips that I adapted from Fäviken by Magnus Nilsson. https://food52.com/recipes...

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Nancy
Nancy June 28, 2016

Chris, thanks for both the general info and the reminder of baking with whole flax seeds. I have a great cracker recipe using many seeds, including whole flax, that I completely forgot about.

grandrivergirl
grandrivergirl June 28, 2016

I make a recipe called Farmhouse Flax Cookies. Half the flax is ground and the rest is not- texture and nutrition all in one!

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