I've stopped using our bread machine.
Instead, I mix 1000g of flour's worth of dough in a big mixing bowl using a hand mixer and dough hooks, and then use Dan Lepard's 3-x-10-second-kneads-in-half-an-hour method (do just that; leave another 40 minutes or so to rise; knock-back and shape*; leave to prove another 40-60 minutes**; bake ~20 minutes @240°C (220°C fan), then reduce the heat to 200°C (180°C) for another ~20 minutes until done***).
* - I divide between 2 large loaf tins, lightly greased and with a spinkle of semolina in the bottom; and shape by flattening each portion of dough into a rough rectangle and roll like a swiss roll
** - I slash the top of the dough with a serrated knife; not just decorative - it seems to help the bread bake and rise evenly in the oven
*** - until it looks done, basically. In our oven, set at those temperatures, 18 minutes + 18 minutes works
This is a really easy way to make bread - and less faff than the bread machine because you get 2 big loaves for one lot of effort. If you have a big oven, you could get even more bang for your minimal kneading buck.
50:50 white:wholemeal is my basic everyday mix, sometimes substituting some rye or spelt for some of the wholemeal.