Yours Bread
The Bread-shaped object problem
80% of the bread Aotearoa is made using the Chorleywood Bread Process. Also called the "no time" method, the CBP involves high speed mixing and (in its modern form) a bevy of enzymes and "dough improvers." It can turn flour into a sliced and packaged product in 3 and a half hours. Bread made vis the CBP is shown to increase the symptoms of irritable bowel syndrome. The problem here is that grains have stuff in them that isn't food (phytic acid and other anti-nutrients) that inhibit proper digestion and block the body's ability to extract the good stuff. Why make such shit food? The CBP, because of its short fermentation, allows the use of low protein (read: poor quality) wheat and of course the fast turnaround and easy mechanisation make for fantastic scalability. Yep: they do it because it's cheaper.
That stuff in the supermarket is not bread, just a bad fake: a bread-shaped object.
Go slow
If grains are so bad for you then how come many human societies through the millennia have relied on them as a staple crop? First: The grains themselves contain enzymes that will begin to break down a lot of the bad stuff - it just requires the introduction of water and some time. Second: many people for many thousands of years have been leavening their bread. Leavening is the process of fermentation that makes bread rise. Before the isolation and selective breeding of Saccharomyces cerevisiae that began in the 19th century, everyone was using some kind of natural leavening - known primarily in the Anglosphere as "sourdough."
The sourdough process involves capturing a variety of resident microbes from wherever you are and creating a stable community - called a starter - that you use to ferment your bread. The variety in the average sourdough starter is vast, and each is unique, but they usually consist mainly of Saccharomyces yeasts and Lactobaccilus bacteria. You now have a whole population of microbes essentially pre-digesting the grains for you.
Many people who experience digestive trouble with industrial wheat products report less issue or none at all when consuming naturally leavened breads. This is backed up by research showing that sourdough fermentation reduces the amount of phytic acid (blocks the uptake of minerals), FODMAPs (short chain carbohydrates that are hard to digest), ATIs (α-amylase/trypsin inhibitors - trigger an immune response in some people) and gluten present in a loaf. The longer the fermentation, the more digestible the bread becomes.
A perceived drawback with this method is that you have to play by the starter's rules. Our starter is named The Manager for this reason. Even the most active starter cannot match the speed of commercial bakers yeast, let alone the CBP - and - as the greedy people of this world like to remind us - time is money.