![bread_slices_hx3u](http://www.soorganic.com/blog/wp-content/uploads/2008/08/bread_slices_hx3u-300x222.jpg)
The vast majority of bread manufacturers no longer allow dough to ferment during processing. It is this crucial step which allows the nutrients in the dough to transform and become more digestible for our bodies to absorb. Instead, more yeast is added to quicken the rising action.
Also enzymes are added to bread acting as processing aids to ensure it stays fresh for one week as oppose to a couple of days without additives. The bad news is enzymes are not classed as ingredients and they do not have to be listed on the label. Also fertilisers, pesticides and fungicides used to grow the wheat are unlikely to ever be seen on a packaged good.
It is the old style bread, made simply with flour, water and yeast and crafted by gentle kneading and long fermentation that would make up the unrefined carbohydrate portion of a good diet. So blame those bloated tummies on the processed stuff and start making your own. It can be really easy - try the organic, yeast-free bread on our recipe page.