Processing:
Incorporate ingredients at low speed
Mix dough to full development at medium speed (develops quickly)
Ferment at 82ºF for 1 hour
Punch, scale and pre-shape
Rest 15 minutes
Shape and coat outside with flaxseed seeds
Proof at 75ºF for 1 hour
Bake at 380ºF for 20 minutes

Differences in flaxseed bread compared to non-flaxseed bread:
Milled flaxseed was added as an additional ingredient.
Shortening was omitted in flaxseed bread.
Water was increased in flaxseed bread.
Flaxseed bread was fermented 15 minutes longer than non-flaxseed bread.
Oven temperature was reduced slightly to control browning.

Formula from General Mills website: http://www.ndwheat.com/