I admit that making your bread the oldfashioned way needs a bit of planning. But I reckon that I don't invest more than 5-10 minutes max in making a loaf; including the various returns to it to stick it in the tin, into the oven, out of the oven... I measure out flour, add yeast and salt, give it a good stir; add water, stir until too stiff for stirring and then kneed for less than a minute. Leave in polybag to rise (sometimes overnight, depending on circumstances). Knock back the dough - hardly any kneeding in that at all, it really is just "knocking back". Stick in loaf tin, leave to rise again and bake. And I never just bake one thing in the oven; I always use the space available, either by making some rolls, tea bread or a cake as well, heating up dinner leftovers for my lunch - whatever. OK, the planning is the most strenuous part of it!
Edited to add:
I'm quite sure that a breadmaker is a sensible piece of equipment if you use it regularly. If you used an electric mixer for the dough, and the oven just for one loaf, it would probably use more electricity than the breadmaker. It all depends, doesn't it... It you use a Raeburn to heat your house and water, you may as well stick a loaf in the oven at the same time - that definitely would be more energy efficient!
