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Good-for-you bread in this country is few and far between. Taste-good bread with little food value is abundant.
I make a 100% whole grain, sourdough bread that is likely one of the healthiest breads in the world. Just freshly ground wheat, well water, and sea salt. Hand made and brick oven baked. The long fermentation period creates acids that break down the bran and release the nutrients. It also breaks down the enzymes in the grain that inhibit digestion. The bran and germ are where most of the nutrients in grain are...and there is no bran or germ in white bread. Without the acids and enzymes of a sourdough culture, you aren't going to get the nutrients from a yeasted whole grain bread either, just the fiber. Fiber is good, but why not get the nutrients, too?
Definitely not your Mama's white bread with the crust cut off. Some of my best customers are people who have moved here from places that have good bread.
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