Hello from the uk
I have decided to cut out processed foods from my diet so no more supermarket bread as it is full of raising agents hard fats and other nasty's
I got given a bread maker a few months ago, so today I went out and bought some wholemeal flour http://www.wessexmill.co.uk from the local farm shop.
Followed the whole wheat recipe in the manual and powered the bread maker on, I will see what happens in a few hours.
When I achieve a few successful bakes in the bread maker I will try some experimenting, like cutting out the sugar and lowering the salt content. Also the bread maker will do dough mixes only so I am thinking about standing the dough for 24 to 36 hours as I have read this increases the general nutrients in the bread and gives it a longer shelf life, can anyone verify this?
Also does anyone know of a good resource for calculating carbohydrates in home baked bread?