I like the scale. I think I could see those numbers even without my glasses! At first read my thoughts were that a half cup of ground flax and a half cup of oats is a lot for just 3 cups of flour. The texture of the buns, however, looks about perfect. With the flax, oats and WWW, there is a lot going on that's good for you. Would you dare add some Hi-Maize to increase the fiber even more? Is there really a noticeable difference in adding the OJ to the mix? (I find adding OJ to WW reduces bitterness, but I haven't found the need to add it to WWW) Happy Canada Day and I hope you have a great 4th! Wingboy, you could try the Hi-maize - it doesn't seem to really affect texture much, as it's a gluten-friendly (i.e., doesn't hurt the gluten) starch. It also doesn't help rising, though - you might be starting to edge towards denseness, with a touch of "gluey" - but give it a (cautious) try for sure. And, I agree = I think white whole wheat is pretty mild on its own, without the addition of OJ. I just usually call for it because it doesn't hurt, taste-wise; and the slight acidity is something yeast likes. Have a great weekend! PJH

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