That Doreen, beats me to the punch everytime <grin>! and now Debbie, too. Sheesh.

Besides the excellent suggestions already put forth (and yes, the flaxseed meal works great, my favourite substitution, and grinding fresh flaxseed or linseed in a coffee mill works like a hot dang), I've used wholegrain Rye flour and/or just made the whole thing with all vital gluten and/or a half 'n' half mix of plain wheat bran and oat bran... pretty well anything will work, the texture will change though. The oat flour recipe makes the 'softest' bread.

Enjoy!