In the same vein I took the time to read right through the breadmaker book to work out how to let the yeast work for the longest time.
Finally I came up with a setting that is 50minutes longer than the one I had been using. The longer time lets the yeast break down the antinutrients.
This is still not nearly long enough (what I’ve heard and read is suggesting overnight to rise) but it did make a much sweeter lighter bread with the same ingredients and hubby approves.
The anti-phytate lobby say that fibre (wholegrains bran) is where the phytates are and they are not good. They suggest white flour.
Reading the breadmaker book it also distinguishes flours by their protein content with bread needing a high-protein flour.