An alien world

[featherstick]

It's the Chorleywood Process that gives wheat a bad name.

And the modern varieties of wheat, forcibly evolved for unnaturally high gluten content.

Supermarket breads make me feel queasy (especially after eating some!)

Definitely. If I'm not making bread then the Polish shops do a very good high-rye sourdough loaf that lasts us a couple of days. You just don't need as much of it to feel like you've eaten something.

I've been considering buying a breadmaker. I love making bread by hand but it's becoming more difficult. We had a system going where I would make the dough in the morning before catching the train, leave it to rise, and SWMBO would bake it off once risen. This has become less practical recently for various reasons. Anyone use a breadmaker? Any thoughts?

[emordnilap]

We have shop (which is too far for regular visits ) that usually has organic spelt sourdough bread in stock and it is wonderful, beautiful food, a real experience and pleasure to eat.

As for breadmakers, we had one and used it till it literally wore out - meaning we'd ingested all the teflon that previously lined the bread pan. Never again. I'd rather do without bread than eat teflon.

While it was working, it did produce lovely bread; small loaves but the sort you eat most of while it's still hot. The method was too simple for words - add ingredients and switch on.

[Tarrel]

We have one, which OH inherited when her parents died. We use it quite a lot, in two ways; either "chuck it all in and switch on", or, more often, using the breadmaker to knead and prove the dough, then baking in the Rayburn or regular oven to finish. This just seems to give a better texture and crust. Latter method is especially good for nan bread.

I am half Polish and can vouch for the Rye bread. You only have to weigh a slice to see the difference. Doesn't make very good toast though!

[RenewableCandy]

Yes you need a toaster with the Russian "Flamethrower" setting!

We have a breadmaker and have used it a few times. The bread, although pleasing, never seems to rise quite like yer-actual baked bread. But that's probably just us, rather than breadmakers per se.

[woodburner]

We had a breadmaker. It would produce bricks in the winter because the program couldn't cope with the lower temperatures. In the end it broke, so fortunately that was the end, and I carried on using a Kenwood and the oven. The bread was better and reliable. Now I find wheat flower gives you blood sugar peaks, so I've just ordered 10kg of rye flour. I think the toasting won't be too difficult if it is left to dry for a day or so.