In Germany we mass produce bread that essentially contains exactly the same things I'd put in it if I made it myself.
Mass produced bread never does this long natural yeast rise. Cheap versions use all kinds of chemicals to get the texture right, even the high quality variants use rapid rising yeast because natural yeast is way too slow. Only in a local bakery or at home will you find bread that is made in the healthiest way possible. The natural yeast fermented slow rise results in a much healthier product, bread that even gluten-sensitive people have no issue eating (and it tastes better)
To my knowledge yeast doesn't touch gluten at all and only breaks down the starch. I really doubt that there are measurable health benefits of artisanal bread. Do you have any studies to back up that claim?
There are clear health benefits of artisanal foods: they costs more, you buy less (for the same weight), you get less calories - you aren't obese.
/s
Maybe in the US, nobody mass produces bread like that.