A lot of people who have allotments also bake their own bread.
It's the same mentality. If you want to be sure about what goes into your food and how it is produced, there one surefire way: grow it and cook it yourself.
I'm not overly proud of using a breadmaker, but it's the thing that means I DO make my own bread, all the time. Years ago I went about 6 months making it by hand and not buying a single commercial loaf in that time. Work and other commitments meant that went by the wayside, until the arrival of the breadmaker. One breadmaker has worn out and this is the new model.
My 'regular' loaf is 80% wholemeal and 20% Rye/White/seeded mixed. Getting a good crust can be a bit of a challenge. I find myself going for the lowest setting as it's needed for slicing. I'm happy with the results.