The entire point of bread is turning wheat seeds into a digestible food. Part of that is milling, part is baking, and a big part is the fermenting and the long natural yeast rise.

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)