Why does my home-made bread go mouldy? I've been using a Panasonic bread-maker for about 20 years; in fact, I'm on my second machine. I use stone-ground wholemeal flours from different mills and, as I can't easily find Stone-ground Strong White in London, use Organic Duchy White.

For a 300 gm loaf, I vary the amount of different flours, usually 100gm of white and the remainder wholemeal, with 270 ml good water, 1 tablespoon demerara sugar, 1.5 to 2 tablespoons light oil, and 3/4 tablespoon of dry quick-yeast.

For storage, I've been using a good wooden bread-bin with lift-off lid for years, but find that the bread now goes mouldy in about 3 days. 

Should I try using less oil? Is there something else that would prevent the loaf moulding so quickly?
Well, I don't think you're doing anything wrong -- I think it's because you aren't using any preservatives in your bread (and that's a good thing, right?). I find my homemade bread has to be eaten in about a week, but I live in a dry climate. A more humid climate might result in it lasting 3-4 days.