Some people like to bake their own daily bread. Well, I do at least. Most breads are made in our stone-age bread machine. Make: Inventum, year: 1996 or so. So the anti-stick layer is long gone. Therefore we take the dough (and the hook) out after the second kneading but before the 'real' baking process starts. Then we grease the mould, re-insert the dough and let the machine work its magic. But from time to time I completely hand-knead the dough. Then I make dough for more breads so I can put them together in the (electric) oven (when I use bread moulds) or one by one when I bake them on our vintage baking stone in the oven. As for the recipes (request from @Redrock ): bread machine recipes (I mostly have two varieties) Wheat bread: 1.5 cup of fluid (most of the time water, but sometimes milk or yoghurt) 1.5 cup of wheat flour 2 cups of full wheat meal or spelt wheat meal 1 teaspoon of dried yeast 1 tablespoon of salt 1 tablespoon of butter Rhye bread: 1.5 cup of fluid (most of the time water, but sometimes milk or yoghurt) 1.5 cup of wheat flour 2 cups of rhye meal 1 tablespoon of dark sugar beat syrup or molasses 1 teaspoon of dried yeast 1 tablespoon of salt 1 tablespoon of butter Hand kneaded recipes: Wheat bread: 150 gr of flour 500 gr of full wheat meal 14 gr of dried yeast 1 tablespoon of sugar 0.25 l of milk 1 teaspoon of salt mix flour and meal in large bowl. Make hollow in center and add yeast, sugar and 5 tablespoons of the milk and mix with a little meal to a sort of 'porridge'. Cover the bowl with a clean cloth and leave for 20-30 minutes to rest and to start the yeast. Then mix in the rest of the milk and salt and knead in 10-15 minutes. Form into bread or put into mould and leave to rest & rise for 30-40 minutes. Heat the oven to 200 degrees Celcius (392 Fahrenheit) and bake for 50-60 minutes. (place a cup of water in the oven for a more crunchy crust). Rhye bread 50 gr apple syrup 20 gr dark chocolate (90% cacao) in small chunks 150 ml milk 150 ml lukewarm water 200 gr rhye meal 300 gr full grain meal 1.5 teaspoon of dried yeast 2 teaspoons of sugar 1 teaspoon of salt oil heat the syrup, chocolate and milk in a pot on a low heat and mix until a smooth mixture. Let it cool until lukewarm. mix rhye & full grain meal, yeast, sugar and salt in large bowl. Add lukewarm water and milk/syrup/chocolate mixture and knead in 10 minutes to a smooth dough. form into ball, rub inside of large bowl with oil, place ball of dough in the bowl and cover with colth. Leave to rest & rise for 2 hours or until doubled in volume. knead again for 10-12 minutes until smooth dough. Knead into a nice ball and place on greased baking tray or in greased mould. Cover with clean cloth and leave to rise for another 30 minutes or to double volume place bowl with water under in the oven. Heat oven to 180 degrees Celsius (356 degrees Fahrenheit). Place bread in the center of the oven and bake for 45 minutes So, that's what I do. And you?