Is it cheaper to make your own bread? 

Hello Dear Reader,

I’ve challenging myself to bake bread withou a bread machine. Baking bread is an exact science and I play a bit with the recipes and I’m just going to follow it exactly next time. Today, I’ve baked sunflower seed bread which turned out really well and ciabatta that DB says tastes great but is a bit too flat.

I wanted to make ciabatta bread rolls or small loaves and used

500g strong plain flour

10g salt

10g dried yeast

400ml tepid water

40ml love oil

I used my K mixx with a dough hook and mixed it on level 3 for eight minutes.

I left the bread to rise after I’d shaped into rolls which is where I went off piste. I was supposed to leave the dough to prove is a large square tub. I would suggest a clean square washing up bowl that you oil before you add the dough. 

After leaving the dough to double in size in an hour and a half, tip it out of the bowl, don’t knock back. Cut dough into four oblong loaves, place on a oiled tray and leave to stand for ten minute.

Heat the oven to 200 and bake them for 25 minutes. It will have a crispy crust and honeycomb texture.

My crusty bread was 55p a loaf and I bought the bread mix from Lidl for £1.09 which makes two large loaves. 

Ok, I’ve learned my lesson. When making bread, follow the instructions. I made eight ciabatta rolls for 28p. Crusty, no additives and freshly baked. 

I keep being asked for gluten free bread recipes, I will get round to trying but I want to get regular bread right first. 

So, what do you think? Is homemade bread cheaper?

Until tomorrow,

Love Froogs xxxxx


35 thoughts on “Is it cheaper to make your own bread? 

  1. I think that making my own bread is cheaper if I only calculate the cost of ingredients. However, when one adds in the cost of labor, it might not really add up. For example, I love to cook and bake but I am becoming more physically disabled and, sadly this adds quite a higher cost to my bread making. On the other hand, baking your own bread allows you to control the ingredients and it makes the house smell terrific!


  2. I don’t find it’s cheaper for us. The cost of flour in these parts is pretty expensive and since I have yet to master a great bread recipe we often eat my creations because we don’t want to waste it but not because it’s actually great ya know? I find it more cost efficient to just buy bread. Pizza on the other hand is a different story – I’ve got a great dough recipe and make my own often.


  3. Depends what you are comparing it with. It is most certainly cheaper than ‘artisan’ bread, it is cheaper that the nice bread from supermarkets, but I am not sure it’s cheaper, slice for slice, with the very cheap and nasty sliced white.
    Home made soda bread, made with home made natural yogurt rather than shop bought buttermilk is loads cheaper than the Paul Rankin soda bread and nicer too.

    I know which I have, every time! 🙂
    J x


  4. Good loaves of whole grain breads are about $5.00 here in Canada. Yes they go on sale, but I don’t care for the taste or texture. For about $7.00 for 10kg of white flour and $8.00 for 2.5 kg of whole wheat flour, I can bake bread for more than a month. I haven’t costed out my recipe, but I use about 4 cups of each flour, 2tsp of salt, 2 tbsp. of yeast and one of sugar, plus 1/2 cup of oil and water to moisten. This makes 3 generous loaves or 2 and a dozen dinner buns. I also use my white flour for other baked goods as well. I have a stand mixer with a 5quart bowl and a dough hook to mix it…it was my retirement present from my staff at work. Up to that point I made bread by hand. Barb


  5. Here in the USA, it really depends upon what one considers to be bread. Fluffy, air filled sponges of “white bread” is not a type of bread that I personally care for. That said, it can easily be found for under $1/20 oz loaf. I much prefer a good, unbleached flour, whole grain bread with a nice, crusty crust, preferably without ingredients that I can not pronounce or which I do not know what they are. I haven’t costed it out recently, but home made, basic white bread (made with strong bread flour), bulk purchased yeast, water, salt, butter/oil was significantly cheaper than store bought. Enter Aldi’s, who now sell a nice whole wheat and a multi grain loaf, very comparable to Arnold’s bread. I believe it retails for $1.79 vs the almost $5 that Arnold charges. Still, we do sometimes have Arnold’s (when on sale BOGO plus a doubled 55 cent coupon, so an additional $1.10 off). I buy ahead when on sale and freeze. DD has had some significant diet restrictions including gluten free. I have bought both GF mixes to try as well as the additional ingredients to try making it on my own. Acceptable in taste GF bread is sold in very small loaves and the cheapest is at Aldi’s @ $3.99/dinky loaf. We keep it frozen and DD takes it out as needed. We tried 2 different brands of GF wraps, she didn’t care for them, especially when reheated in things like quesidilla (sp?). GF rolls have been difficult to find and due to her FODMAP food restrictions, common ingredients found in GF rolls have eliminated them as an option. I really do need to experiment for her.


  6. We use our Panasonic breadmaker to bake organic wholemeal and malted grain loaves. When we bought it (almost 4 years ago) I priced up the cost of equivalent quality ingredients and the electrucity used to bake a loaf. Each time we used it (2 or three times a week) I noted it on the calendar. it took just under a year to recoup the cost of the breadmaker (then about £100 from John Lewis), so it owes us nothing. I hope this smug email doesn’t signal its demise! If ‘competing’ with Aldi’s cheapest wholemeal loaf at 45p it would be hard to win…but when baking quality bread, you definitely can.


  7. It’s a quality question. The genenric, corn syrup filled breads for sandwiches will be cheaper, and we use them (trying to find the ones on sale withthe least offensive ingredients), but I know what is in home made bread. I have bread maker, and know I get a cheaper loaf comapred to a good hearty artisan bread, which will run $5 in my part of US comapred to making one for less than 1/2 that. I just don’t do it often enough, so end up buying the best quality “cheap” bread I can find most of the time.


  8. yes, definitely cheaper . I make a large loaf for around 40p with ingredients from Aldi , excluding cost of using the bread maker, ( which was bought , unused, for £10 from a charity shop ).


  9. Dove flour have an excellent gluten free bread recipe and it works a treat. There are some recipes provided by the coeliac society that are pretty yuk, but all the dove recipes seem to work well..I’ve been a coeliac since childhood and my youngest son is also a coeliac and so we often experiment with recipes together. We get bread, flour and biscuits free on prescription and so experimenting with recipes doesn’t cost us much at all, but I believe that there are some regions that don’t allow gf products to be on prescription. I do make wheat bread for my husband and my other boys but its not cost effective for us because as soon as it has been baked they eat it all!


  10. Here in NZ I can buy 3 kilos of flour for $3.58 (UK 2.02). It is definitely cheaper to make your own. But the best part is you KNOW exactly what is in it – and you don’t get a stomach ache after you eat it. I find eating supermarket bread (even the expensive artisan bread) is upsetting my stomach more and more, so I try to keep away from it. I never feel like this eating homemade bread. Plus it just tastes nicer!


  11. Just as others have said. It may not be cheaper than the cheapest bread but I know what goes into my bread. In addition, I can cut the salt content dramatically (compared to shop-bought bread) so that I know that everyone in my family can enjoy it (including my toddler).

    People are always surprised that I bake my own bread as they think that it’s a difficult thing to do but it’s not, it just takes a little time and effort. Guests are always delighted to get fresh bread.

    I think homemade food is always better than shop-bought. It tastes better and it’s good for the soul!

    Happy baking!


  12. I have a Zojirushi bread machine which I purchased for $159 on sale 3 years ago. It makes excellent bread at 60 cents a loaf here in the USA. I cannot buy any type of bread for that price anywhere so yes it does save us. The bread that we would buy is typically about $4 a loaf. My machine paid for itself long ago. I also use it for pizza crust dough and occasionally to make bagels and buns.


  13. It’s very cheap when you compare like with like in supermarkets and good bread shops. It only seems more expensive if you compare it to cheap sliced bread and some of the the unsliced loaves that the supermarkets pretend to bake ‘fresh each day’. The only thing is, as it’s so tasty it gets eaten twice as quickly!!


  14. Definitely cheaper to make than buy in Australia. I use the dough only setting on my bread maker, even for sour dough. Agree with all the comments about knowing what is in your bread, so many additives in most breads.


  15. I have made bread for my family for over 25 years. I use a breadmaker. I could not afford to buy bread for my family of 6 as they would eat so much of the cheap light sawdust type bread $1 a loaf, and the expensive bread $5 a loaf as it was not filling.They preferred homemade, where 2 slices was a meal.Cost wise 80c for 1kg bread flour which makes 2 large loaves, tablespoon gluten to make a strong dough crumbs( not cakey), 1 tsp sugar, 1tsp small salt ,1 tbs oil and dollop of cream 400ml water. So with electricity which is quite expensive here about 90c loaf (600g).I vary with grains. We love to use spelt flour or spelt flakes minus the gluten which is good for gluten free but expensive. For me it’s about quality and knowing what goes in the bread. Whatever is not eaten I process into breadcrumbs…think Panko crumbs and use to make crumbed chicken etc. It is a bit more work to get organized but it soons become a part of your routine and it only takes 3 minutes to assemble all the ingredients in the breadmaker and 4 hour later it is ready. I put my loaf on when I get home from work,take it out before bed, leave it to cool overnight, and the next morning it is ideal to slice for sandwiches for lunches. I have an old 1970s handslicer which I use to get 13 slices to the loaf plus 2 crusts. Of course the bonus is on the weekends we can have warm bread and fight over the crusts! I use the same recipe to make pizza bases and buns for hamburgers which takes 45 minutes to mix, knead and 1 rise. The only time we buy bread is when we are away camping. Now there are only 3 of us, we don’t have to put a loaf everyday( although old habits are hard to break), the bread stays fresh for the 3 days stored in a sealed plastic bag or more often than kept facedown on the bread board- 2 days.


  16. I used to like the Juvela flour fix I had on prescription made into bread in my breadmaker but I no longer get a GF prescription (my choice). I have tried many GF recipes for hand made bread but have never had much success with any of them. I like the Dr Schar GF rolls and bread (best shop bought one I have found and it doesn’t disintegrate as soon as you open the bag) but tend to eat less bread to keep the costs down.


  17. I do use a bread maker and it’s always good. I alter a wholemeal loaf to include flax, oatbran and some rye flour. This is well worth my while to make as even if I could buy it in a supermarket, it would be an expensive loaf. Plus diabetes wise it has more slow release carbohydrates in it. As for the white loaf DH loves – it just disappears ….


  18. I use a bread machine.Love the fresh bread. at least once a week I make it. There are no preservatives. So the bread will get dry fast. There are so many recipes available online. First you follow the recipe exactly. Once you are comfortable with it, try smaller changes and see.


  19. Much cheaper for us. I have a new to me bread machine I got for $5 dollars at the thrift store. It had never been used. I think it cost about 30 cents per loaf and I know whats in it. I also use my bread machine to make pizza crust and rolls etc. It also has a jam setting and a rice setting. It does all the Kneading so it does not hurt my hands. It just taste better and gives me piece of mind.


  20. I haven’t gone back to store bought bread since we bought our expensive bread maker about 4 months ago. We love the bread so much. Sometimes my hubbie uses it to do the dough and then bakes it in blackened bread tins in the oven. More often than not though we cook it in the bread maker. We make white and also use the Laucke brand to make soy and linseed or wholemeal. We’ve just come home with a Laucke german grain which looks really good. The bread isn’t cheaper (90c for white and about 1.90 AU for the grainy bread) but it is just so good.

    My question is about bread improver. We use it but I can’t find out if it is ok to use in terms of additives etc. I’ve head you can use Vit C tabs instead but I haven’t tried it yet. Without the bread improver the loaf doesn’t stay fresh as long. Does anyone have an opinion on this? I prefer to cook without additives etc. Thanks, Lizzie


  21. Hey, that’s the same stuff I buy at Lidl. In Germany it costs 99 ct.
    I often add some oil to the receipe for additional Omega-3.
    A “good” bread from the bakery costs up to 4 Euro and it has half the weight.
    My dad gave us his old breakmaker he no longer uses.
    I didn’t make bread very often before because it is such a mess and it costs so much time.
    But now I have the breadmaker and we have fresh bread every day.
    We use an old bread slicing machine from the grandmother of my husband.
    Eating has become so much cheaper since then!


  22. I wrote earlier it works out cheaper for us to buy the spelt bread made by the local baker. I have been unable to find spelt for less than $11 a kilo. I sometimes make my own though as it is one of the most welcoming things in the world to smell bread cooking


  23. Just to say I’ve made bread since the sixties-not sure it’s much cheaper but it is so much nicer.Also made your roll recipe yesterday and it turned out the best rolls I’ve ever made!Never too old to learn!


  24. Not cheaper than the cheapest (but that’s horrible bread in my opinion) but certainly cheaper than ‘artisan’ bread – and you can easily make your own ‘artisan’ bread – there are plenty of recipes and altering them to fit your own preference is part of the fun. Even allowing for the initial outlay of buying a bread-maker, I think making your own standard, everyday bread – mine is half & half wholemeal & white is still cheaper than anything half decent from a supermarket.


  25. It costs 72 cents (US cents) for me to make a loaf of excellent whole wheat-oatmeal bread. I make three loaves at a time and freeze the spare two.


  26. I’ve been making bread in a bread machine for over 20 years and I also sometimes make it the old fashioned way. I do think it’s cheaper as I buy Sam’s Club 25# of bread flour for less than $6 American and 2# of yeast for under $4. I use 1 egg in the “everyday” bread we prefer, so maybe not as cheap as some, but it’s so much tastier. And you know you’ve eaten!! We cut down to half a sandwich most times on the homemade bread. I make rolls, pizza dough and bagels in the machine as dough and bake in oven. I have a few roll recipes that I make without the machine–just because the family expects them on holidays, etc. At first you make a lot of bread but after a couple weeks the newness wears off and consumption goes back to normal. It takes less than 5 minutes to start a loaf in the machine, but even making without the machine it’s only a few minutes to mix and then it’s just rising time and baking time. Not a lot of work, but you have to be there.


  27. hmmm It really makes me wonder if it is cheaper then store bought bread… I got a bread machine this summer and me and my boyfriend never bought any bread since then. Im not a big fan of white bread I usually like to experience with new flour… so far I tried rye, spelt, wheat sprout, buckwheat, rice flour, millet flakes, corn flour…and on side of that I like to have hempseed, chia seed, flaxseed, poppy seeds, sunflower or pumpkin seeds and… who knows what else I have in my kitchen cupboard! oh Im not sure if I like this question anymore.


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