Is it really cheaper to make your own bread now?

15 years ago

I sometimes bake my own bread but usually buy a loaf at Whole Foods and freeze it. I prefer homemade because I hate all the preservatives but with the high cost of flour, does it really pay to make it myself when I can get a relatively preservative free one at a store? I guess I like the idea of being able to add what I like but not if it ends up being $5 a loaf! Seasoned bakers, what do you think?

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Comments (22)

kayjones
15 years ago
last modified: 9 years ago
As you said, purchased bread has LOTS of preservatives and is SO REFINED that it is no longer a desirable thing to put in your tummy. That is also the case with the cheaper bread mixes. Go to a good co-op and buy whole grain flour with no preservatives - keep it in the refrigerator - it will mold. Then you KNOW you are getting healthy bread for yourself and your family. I made my own bread for many years - now, I rarely eat it, but if I do, I buy sprouted bread from the health food store.

As a side note: did you know that the color of the twist-tie on bread sacks indicates the freshness of the bread/the day it is delivered to the store? I learned the following from a neighbor who worked for Manor Bread company:

Blue is delivered on Monday
Green is delivered on Tuesday
Red is delivered on Thursday
White is delivered on Friday
Yellow is delivered on Saturday

Check the twist tie to determine how fresh it is!
phyllis__mn
15 years ago
last modified: 9 years ago
Oh, it is definitely cheaper to make it. I make mine in the bread machine, but bake it in the oven. Mmmmm!
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Thanks guys! Grainlady - you are just a font of information!! I keep copying and pasting your little "gems" into a separate document that I then keep in front of the "breads" section of my three ring binder where I keep all the recipes I collect - keep them coming! Unfortunately, the bread's already long eaten so I don't have any pics! Sorry - I'll remember to take some next time! I just made two free form round loaves. Off the top of my head, the recipe I used called for 1 1/2 cups oatmeal and 3 cups of all purpose flour. I simply used 1 1/2 cups oat flour instead of the oatmeal. So there was 4 1/2 cups total flour. I used 1/2 cup honey because of the other recipe calling for 1/2 cup maple syrup. It was my first time making it and since I wasn't following the recipe exactly I figured I'd just do it and see what the results where. It made two small to medium loaves of bread. It seemed to rise fine - I'm no expert bread maker by any means, but it did double in size for the first rise, then I halved it and made the two loaves and let them rise again. I read the Pig's label and theirs had oats, flour, yeast, and cider and I think that was about it. The recipe I used had the two flours, the yeast of course, milk, butter, and the honey. I'm one that likes "heavy" bread tho. I'm after a hearty, dense bread. I like lots of fiber and whole bits of seed and groats and things in my bread. Chewey center and crusty outsides. I've gone to the When Pig's Fly store a couple of times myself when we take a trip up to Kittery. The 7 grain one is my favorite, but I also like the oat & honey. I love their apple, chocolate, orange pistachio cranberry, the olive and red pepper - hell, I love every one I've ever tried! I try to not eat too much bread because I'm trying to watch my weight and I could easily sit down and polish off a loaf of good bread all by myself and be perfectly happy. But I do have the "taste" for it now so I do plan on making some now and then. I'll try to keep it to a couple times a month so I can fit in my clothes tho!! Lisa
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Thanks for the lowdown. :) I knew, of course, the why's of it regarding the whole wheat. The three hour thing may be true scientifically, but I milled enough flour for the day (to soak for my bread, and to feed the starter a couple of times). My first encounter with rancid flour was four years ago, after my three month kitchen remodel ended up taking more like ten. My canisters are airtight, so when I opened them, I could clearly smell that my flours were rancid. Milling is fun enough to stick with. :) I got big bags of the wheat I liked for the Pizza. If those prove consistent, I'll get more of this crop. I could measure out kits, but it's really not that hard to do on the fly. I just measure the red and white wheatberries in the same bowl and mill them together. This time, I also milled a scoop of peas and added a little water. I previously tried soaking the wheat alone, but it didn't come out right. It's much better to mix up the whole recipe, inc. ascorbic acid, and let it do it's thing for at least a day in the fridge. The peazza isn't green enough (I have to try all white wheat), but it tastes great! I made my first home milled soft white wheat pastry the other day, for early peach pies. The butter crust with vinegar added was nice and flaky, though not the kind of long flakes that I'm assuming come from the bigger globule lard. Do you know anything about duck fat? I have some that needs using up and I thought I might try it in pastry. I get it about being able to plant the wheat. Opposite of when they ate their seed stores in the Little House books, because they ran out of food during the winter. :) It's just kind of remarkable that eggs and milk--the freshest things which are always kept cold--are so much more stable as powder than wheat. :) If I can find small quantities, I might try some other of your powders. As it is, I use It's Delish (a kosher brand--very pure and inexpensive) dehydrated onions and mixed veg in wet quickies like omelettes and meatballs. They absorb the juices and add flavor when one doesn't want to spend an extra twenty minutes chopping and sweating little chips of veg. So my honey has gone all crystalized. I zapped it enough to liquify enough for my bread, but it's mostly still a chunk. Is that something I can turn into a powder? Don't know that I would do it, but it would be interesting to know how.. For the mixes. ;)
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pixistix
15 years ago
last modified: 9 years ago
The way I look at it, nothing is priced reasonably anymore . . . so to me, it just depends on what I want at the moment. Right now, I have a ball of dark honey wheat dough rising, that I'll get 2 medium loaves from. I was going to buy a loaf of artisan multigrain bread at the store an hour earlier, but it was over $3 for a tiny loaf . . . so I put it back and came home and used a couple of bucks worth of ingredients. By the time I heat my oven up, it's probably a wash . . . but my family will be happier with my bread. For our every-day-multigrain-sandwich-bread, I go to the bakery outlet that sells loaves that are still within a week of their expiration date, but half the price of the grocery store. Yeah, it has preservatives in it, but that's the way it is . . . I rationalize that it's still waaaaaay better than eating fast food every day :)
azzalea
15 years ago
last modified: 9 years ago
I make a lot of my own breads.

It takes only 3-4 cups of flour (about a pound) to make a loaf of bread. The no-knead recipe only calls for 1/4 teaspoon yeast (which I buy in bulk, cheaply, at the Amish market). Other breads I make use my homemade grape starter. Most use water. I rarely make breads with things like oil/butter in them any more. So yes--it's still way, way cheaper to make your own, IMO. 1 pound of flour costs much less, still, than a loaf of decent bread.
sjerin
15 years ago
last modified: 9 years ago
kayjones-- thank you for that! I've always wondered what the tie colors indicated and was sure it had something to do with delivery day. Now I know!
FlamingO in AR
15 years ago
last modified: 9 years ago
I think each bread company has its own color-code, though, so it might be better to go by the "use-by" date on the package.

I used to make sourdough bread every week. It was pretty inexpensive to make, it only cost me flour and the other ingredients and a cup of sugar to feed the starter. We got tired of it though and I haven't made any since.
minivanmom
Original Author
15 years ago
last modified: 9 years ago
Thanks for all your replies. The bag of flour I bought today cost me a little under $4 so with the ingredients I already have, I probably can get two more loaves which already reduces the price I would pay at Whole Foods.

Thanks for the tip about the tags.

Donna
barb_from_pa
15 years ago
last modified: 9 years ago
Just got this from a friend today. She says it's really good. I've got to pick up some yeast when I go to the store and then I'm going to try it.

Here is a link that might be useful: Easy Bread
kayjones
15 years ago
last modified: 9 years ago
I wish he had printed the directions/ingredients list - my speakers quit working, so I don't know what to mix. If anyone has the information, could you please post it here? Thanks!
Lee
15 years ago
last modified: 9 years ago
The 'Easy Bread' link to U-Tube has been removed -- at least my computer cannot access it.

However, the search engine Google provides another website with easy to follow directions (with lots of photos) for an easy bread recipe. Trent gives ingredients, directions, and equipment needed.

Here is a link that might be useful: The Simple Dollar Bread Recipe by Trent
kickypants
15 years ago
last modified: 9 years ago
A loaf that is very big and very healthy costs me $5.63 here and I'm happy to pay it....no junk and no preservatives. BUT I've been making break for many years and I make it for about 1/4 of that. It's nice not to HAVE to bake in the heat....especially if I have access to this wonderful bread.
joyfulguy
15 years ago
last modified: 9 years ago
Son thought that he could make a loaf of bread for about 50 cents ... I'd thought about 35 cents.

I used to buy 10 kg. (22 lbs.) of all-purpose flour for about $8.50 ... now it's gone up to nearly $12.00: whole wheat usually slightly more.

I usually use 3 cups all-purp. and 1 cup whole wheat, so if there are 3 - 4 cups/lb., in using 4 cups, I'm using 1 - 1.3 lb., so get about 16 - 20 or so loaves per bag, or used to be somewhat over 50 cents per loaf, now more like 75 cents.

A tablespoonful of oil, another of sugar and a teaspoon of salt add a slight bit more and I use a teaspoon of yeast, of which a large pack costs $5.00, so I've made a large number of loaves within the past year and haven't reached near the bottom of the last glass bottle with a seal lid in which I store it (in the refrig.). If I've done a loaf a week (and I think something less) that makes it about 10 cents per loaf.

Plus about 2 cups water - and, as you know, I _ d o n't _ u s e _ b o t t l e d _ w a t e r! So - cost is negligible.

Getting up near a dollar a loaf, and I think that it weighs about 2 lb. - while I used to try to get a 675 gram (just under 1.5 lb.) loaf of cracked wheat bread (about 60% whole wheat, I think) for $1.69 ... but that price bit the dust some time ago! It's almost always over $2.00 now, I think. When one adds other grains, flax, sunflower, etc. ... the price escalates!

Plus - I brought back flax seed from my brother's farm a couple of years ago, and add a tablespoon or more per loaf, ran out a while ago, so bought some at the bulk store ... and on a recent trip out west brought back something over a 2-gal. ice cream container of flax seed to add to my bread for a couple of years (or more) more.

A while ago in a discussion here we talked of sister-in-law using her coffee grinder to grind the flax ... and thought that it might add some sort of exotic taste to the coffee. We wondered whether we could sell the recipe to Starbucks for rather large dollars.

By the way - some of you should come up here to try Tim Hortons coffee: they are everywhere in Canada ... we have about 23 coffee houses of their brand in London, with market area about 350,000, I've heard. I'd heard that, after Wendy's bought them, they'd been building Tim Hortons coffee houses in the U.S., but Wendys divested a while ago and I heard were not building now. But I found a number of them along I-75, down about as far as KY, I think.

Poor man's Starbucks ... Starbucks are too pricey for my taste! And someone said the other day that they weren't impressed with the Starbucks' taste, regardless of the price.

Of course, in addition to the price of making a loaf at home today ... one should add in a portion of the cost of the machine ... and they run up around $100. each (often available for a quite a bit less).

But I got one at a yard sale a while ago for $7.50, that I hadn't used (it made somewhat smaller than usual loaves, and I hadn't found a recipe). Later loaned it to a lady running a small store who gave me a good deal on flour ... and it appears that she couldn't make it work ... so threw it out! Within a couple of weeks of buying it, Bruce's friend, while travelling with me, found a new one identical to Bruce's thrown out with garbage, that I'm using now (he didn't want it). Bruce, after his original went ka-flooie, had bought another, at pretty well full price, a few weeks previously.

If one could buy one for around $50.00 (it pays to have patience), that made a loaf a week for 4 - 5 years (about the time that my son used his first one, I think, before it leaked around the bottom of the pan and burned out the motor) ... that'd add about 20 - 25 cents per loaf to the cost of making bread at home.

A rather rough estimate of the cost, that may be helpful.

Ask around among your friends who use a breadmaker - people love talking about stuff that interests them.

I hope that you find some ways to tread more lightly upon the earth, this week (and making bread a loaf at a time isn't the most efficient way, energy-use wise).

ole joyful
Terri_PacNW
15 years ago
last modified: 9 years ago
Depends on where you get the flour, if you grind it yourself from wheat that you get a good deal on, what else you put in it besides the usuals. I started making the recipe on the link. I make one batch just about every week. Freeze one loaf..keep the other out. I use Bob's Red Mill Organic White Flour 4.19/5lbs and bulk yeast I keep in the freezer from Costco.
The bread I buy for the boys is by Franz (I think they are a "local" bakery though. Whole Grain White-No High Fructose Corn Syrup I buy it when it's $2 a loaf and stock up.
They eat it or homemade bread now.
I make these for hamburger buns, dinner rolls and sandwich rolls. Depends on size. I do the dough in my bread machine.
Honey Wheat Sandwich Rolls I have made it in a big free form round 'loaf' for a layered "stuffed" sandwich and baked it in a bread pan. Tonight it was burger buns for turkey burgers.
I use Organic White Whole Wheat and the above mentioned white flour. Delish

Here is a link that might be useful: White bread thread
Silverdove
15 years ago
last modified: 9 years ago
I make French bread fairly often, and I can make many loaves out of one five pound bag of flour, because two cups of flour makes two one-foot long loaves.

I also can usually get jars of yeast fairly cheaply around Christmas, and the recipe for two loaves takes only 1 1/4 teaspoons of yeast. So I believe that it is much cheaper for me to bake bread than to buy it--at least for that type of bread.

However, I do purchase regular packaged sliced bread for my spouse for sandwiches.
lindyluwho
15 years ago
last modified: 9 years ago
DH has been baking the 5 minute artisan bread and it's soooo good and easy. The instructions make 4 small loaves but we just bake 2 loaves in loaf pans so we can get uniform slices. It freezes very well.

Linda

Here is a link that might be useful: 5 minute artisan bread
barb_from_pa
15 years ago
last modified: 9 years ago
The you tube link works okay for me. Sorry you had trouble thunderboltlee.
elisabeth_rose
15 years ago
last modified: 9 years ago
I love the texture and flavor of homemade bread, and the aroma of the bread baking is an added bonus, so I very seldom buy bread. With the price of flour now, I don't suppose it adds up to much of a saving though. I make 5 loaves at a time, and they freeze wonderfully. It takes about 4 lbs of all purpose flour and 2 pounds of whole wheat. 3 packets if yeast, some salt, a little honey and dark molasses and a stick of butter. 4 cups of water and a cup of milk, and there it is. My family complains if they have to eat what my grandmother used to call "store-boughten bread".

Elisabeth
fran1523
15 years ago
last modified: 9 years ago
Thanks for the video link to easy bread. I am going to try it.
jannie
15 years ago
last modified: 9 years ago
I tried making bread years ago. It was so much work. I made about four flops until I finally got one that worked. I retired from bread baking after that. I think yeast hates me!
jayokie
15 years ago
last modified: 9 years ago
jannie, it sounds like the (1) yeast was old (2) water was too hot (3) room wasn't right temp. Sorry you had such a bad experience with it. The temps can get a little dicey, especially in the winter time. It's not what I consider an easy project, it IS time consuming, but I still enjoy doing it occasionally....but just for me, I rarely do. But I sure enjoy eating it :-0
sandy_in_ia
15 years ago
last modified: 9 years ago
This is my new 'hobby'! I bake a loaf each Sunday and we generally end up putting the leftovers at the end of the week out for the birds. Last night it was fresh baby dill with garlic, I use 3 cups of flour and one of those is wheat. I just LOVE the smell of it baking!!! I am not a big bread eater...none of us really are (as you can tell by giving the last bit to the birds at the end of the week).

This next Sunday is Apricot English Muffin Loaves! Mmmmm (I don't see the birds getting much of this one tho)
mcmann
15 years ago
last modified: 9 years ago
Oh no -

it might be cheaper to make it yourself - but I quickly discovered that it smells so good while baking and tastes better than store bought - that we now EAT more.

Is it really cheaper to make your own bread now?

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Is it really cheaper to make your own bread now?

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