Joseph,

These recipes do not have the allinson wholemeal baking powder you referred to. They are diabetic bread machine recipes, though, so I hope they work out for you.

Herb Bread
Makes one 1-lb loaf, 8 slices
16 servings (1/2 slice is 1 serving)

1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast
2 cups Bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Dried chives
1 teaspoon Marjoram
1 teaspoon Thyme
1 teaspoon Basil
1 tablespoon Margarine or butter
7/8 cup Water (77°-95°F)

Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)

Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.
Makes one 1-pound loaf, for 16 servings.

Calories: 64
Protein: 2 g
Sodium: 145 mg
Fat: 1 g
Carbohydrates: 12 g
Exchanges: 2-1/2 Bread/Starch

Yeasted Corn Bread
Adapted from Heartland Cooking: Breads by Frances Towner Giedt
Makes 1-Pound Loaf of Bread (12 slices)

3/4 cup (90 ml) plus 2 tablespoons spring water at 75°F (24°C)
2 cups (280 g) white bread flour
2/3 cup (113 g) stone-ground cornmeal
3 tablespoons dry buttermilk
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
1 1/2 teaspoons rapid rise yeast or 2 teaspoons active dry yeast

Put ingredients in the bread pan and assemble the bread machine, following the manufacturer's instructions. Select regular, rapid, or delayed bake cycle, and medium-crust setting.
Bake and cool as directed, following the manufacturer's instructions.

Per slice: 139 calories (11% calories from fat), 5 g protein, 2 g total fat (0.2 g saturated fat), 25 g carbohydrates, 1 g dietary fiber, 1 mg cholesterol, 241 mg sodium, 116 mg potassium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)