I'm in the middle of baking some bread. I couldn't be bothered digging out the breadmaker, so I got out the wholemeal flour, mixed in the flour with salt, yeast, sugar to feed the yeast, water, milk and butter. And with scrupulously washed hands, piled into the mix, gathered it all together then kneaded it by hand. It's currently tucked up in a covered ball in the warmest bit of the flat, which happens to be the wee cupboard next to the built in dishwasher, which is running at the moment. In a couple of hours, the smell of fresh baked bread will permeate the flat.
In fact, I've just checked and it has risen enough to be knocked back and put in the bread tin to rise again ready for baking.
I love breadmaking. No preservatives, no dough improvers, no additional ingredients to improve shelf life. Just nature's own ingredients. Including my exertions 🙂