The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from the uk

fj1200's picture

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 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?

Thanks tj


Ford's picture

To search for nutritional values, including carbohydrates, go to:

From your recipe you can calculate the total value of the product you are preparing.


ananda's picture

Hi fj 1200,

I'm one of a number of UK based bakers on TFL.

My best advice is to become really familiar with using your breadmaker first.   But only try and use it as the manufacturer has specified.

Once you have mastered this, then you will have the confidence to experiment with the ideas you mention above.   But I don't think these work with a Breadmaker.   I suspect you'll be wanting to make bread for yourself by that stage.

I don't use a breadmaker, but know of numerous people who do, and they all get results they are happy with.   The secret to success seems to be to stick rigidly to recipes and instructions from the manufacturers.

So, cutting down on salt, or not including sugar in bread recipes are both perfectly possible.   But I'm not sure how well this will work in your machine.   Please keep us up to speed with your progress.

For nutritional information, most of it is listed on the side of flour bags anyway.

Best wishes


Bread Lover Sam's picture
Bread Lover Sam


I found a few tips on this website that might help.  I think if you follow the advice above and that of your manufacturer with lots of experimenting  - you will make the perfect bread. 

See the link below.

Good luck!