Roasted or plain flax seed for daily grinding - which keeps longer?

I grind flax seed in small batches because ground flax is supposed to turn quickly. I have been buying plain seed and roasting it myself, though the roasted seed is available already done. My assumption is that roasting drives off some moisture and so the whole seed keeps longer, but I have never tested that. If you buy roasted flax seed, how long does it stay good in your kitchen compared to plain, and do you still grind in small batches or make a week at a time?

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