Most sourdough bread is oil free and vegan, but read the labels.
I used to have a bread machine, but it wore out and I have not replaced it. For some reason, I usually liked the results I got baking the bread in the oven better, although the machine was good for mixing.
I now use my regular Kitchen Aid mixer with the dough hook to make bread (when I feel like making it). And my favorite recipes come from The Cheese Board Collective Works cookbook, which you can get at Amazon.com http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=The+Cheese+Board+Collective+Works
One of the best recipes in the book is called Plain and Simple Bread to wit:
1T active dry yeast
1c warm water
6 1/2 c whole wheat flour
1T kosher salt
1/2 c honey
The book includes instructions on making it using a mixer or by hand. Here's the mixer version:
In a small bowl whisk the yeast into the warm water until dissolved. Let stand 5 minutes.
In the bowl of a stand mixer, conbine the flour and salt. Add the yeast mixture, lukewarm water, and honey tothe bowl. Using the paddle attachment on low speed, mix until the ingredients are combined, about 2 minutes. Switch to the dough hook, increase the mixer speed to medium, and knead for 10 minutes, or until the dough pulls away from the sides of the bowl. Transfer to a lightly floured surface and knead by hand for a few minutes until the dough is soft, but still holds its shape. Lightly spray 2 loaf pans with cooking spray. (I suppose you could use non-stick loaf pans also). Transfer the dough to a lightly floured surface and divide it into 2 pieces. Gently form each piece into a loose round (detailed instructions on forming loaves are given in the book--I'll assume you know how to do this--if not, look it up) and cover with a floured kitchen towl. Let rest for 10 minutes. Shape each piece into a loaf and place in the prepared pans. Sprinkle flour over the tops of the loaves and spread it out evenly. Cover with floured kitchen towel and let rise in a warm place for 45 minutes to 1 hour, or until the dough has risen 1 inch above the rim of the pan and a finger pressed into the dough leaves an impression.
15 minutes before the loaves have finished rising, slash the tops (I use a razor blade for this, but a VERY sharp knife also works--just not as well) Remove all but the middle rack from the oven. Preheat oven to 450 F.
Place the loaves in the oven and bake 5 minutes. Reduce the oven temperature to 400F. and bake 20 minutes longer. Turn the loaf pans around font to back and switch sides left to right. Bake 15 minutes longer, for a total baking time of 40-45 minutes, or until the loaves are a deep brown, and sound hollow when tapped on the bottoms. Unmold onto wire rack to cool.
The only problem with this recipe is that it's so good I can eat a whole loaf in--a pretty short time. So, for me, it's a special treat.
If you don't feel like going to the trouble of making this bread, you can buy it at Arizmendi Bakery in San Francisco on 9th Avenue, or any of their several sister businesses in the Bay Area. You can get the cookbook there, also. Their breads vary by day, and I think they have this one on Saturdays, but I'm not 100% sure of that. Watch out on Sunday, because they have sourdough french bread with chocolate and dried cherries in it. VERY dangerous.