I tried the flax bread today. I can't eat egg yolks, so put in the two egg whites and then substituted 1 1/2 T applesauce and 1 1/2 T of the liquid from simmering ground flaxseeds and water (it has the consistency of egg white - I vaguely remembered the instructions from trying it years ago). I used traditional yeast and proofed it first with 1 tsp. sugar and 1/4 c. of the liquid.

The flavour was the best I've tasted yet (have just taken my sensitivity to wheat seriously the last little while) but it was only half the height of the bread pan after it was baked. It must have been missing the eggs, I wonder? Next time I'll use rapid yeast, and get the Ener-G egg replacer and see what happens. It seems that the bread recipes that come highly recommended always have lots of eggs. Sigh. I'm very happy to have found this site.