Real Bread

Technically the only ingredients essential to make real bread are flour and water, though a little salt will add flavour and it may be easier to let someone else culture the yeast than do it yourself.

The making of Real Bread does not involve the use of any processing aids, artificial additives (which includes most flour 'improvers', dough conditioners and preservatives), chemical leavening (e.g. baking powder) or, well, artificial anything.

Which is more than can be said for many of the industrial products out there that are marketed under the noble name bread.
E481 (sodium stearoyl-2-lactylate), E472e (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), E920 (l-cysteine), E282 (calcium propionate), E220 (potassium sorbate), E300 (ascorbic acid), E260 (acetic acid) soya flour, vegetable fat and dextrose are just some of the other things that you might find in an industrial loaf.

What’s more, its production also could have substances including phospholipase, fungal alpha amylase, transglutaminase, xylanase, maltogenic amylase, hemicellulase, oxidase, peptidase and protease but if the manufacturer deems them to be processing aids, it wouldn’t have to declare them on the label.
This could apply to a wrapped/sliced factory loaf or one from a supermarket in-store bakery.  The latter does not even have to have an ingredients label to help you make an informed choice.