Is Homemade Bread Still Considered Processed?

October 25, 2025 •

5 min read

According to the NOVA food classification system, homemade bread is indeed considered a processed food, but it falls into a much healthier, lower-tier category than the ultra-processed bread commonly found on supermarket shelves. This crucial distinction lies in the ingredients and preparation methods used, with homemade versions containing far fewer additives and chemical agents.

Quick Summary

Yes, homemade bread is technically processed, but it's classified as a minimally processed food. This distinguishes it from ultra-processed commercial breads due to its simple ingredients and lack of artificial additives, offering significant nutritional and health benefits.

Key Points

Categorization is a Spectrum: The term 'processed' covers a wide range of food modifications, from minimal to ultra-processed.
Homemade is Minimally Processed: By the NOVA classification system, homemade bread falls into the 'processed food' category, a minimal level of processing.
Commercial Bread is Ultra-Processed: Mass-produced, store-bought bread is typically ultra-processed, containing many additives and preservatives.
Control Your Ingredients: Baking at home gives you complete control over ingredients, avoiding chemical additives and excessive sodium or sugar.
Higher Nutritional Value: Homemade bread, especially with whole grains, generally offers higher nutritional content and more fiber than commercial alternatives.
Supports Better Health: Opting for minimally processed homemade bread can reduce your intake of harmful additives and is linked to better health outcomes than a diet high in ultra-processed foods.
Empowering and Therapeutic: Baking your own bread offers the rewarding experience of creating a wholesome food and reducing reliance on industrialized products.

Understanding the Term 'Processed Food'

To answer the question, "is homemade bread still considered processed?", it's essential to define what 'processed food' actually means. The term isn't a simple 'good' or 'bad' label but rather a spectrum of food modification. The USDA, for example, defines processed foods as any raw agricultural commodity that has been altered from its natural state, which includes everything from washing and cutting to cooking and baking. Therefore, because you are taking raw ingredients like flour and water and altering them through mixing and baking, homemade bread is technically a processed food.

The NOVA Food Classification System

To provide more clarity, many health experts use the NOVA system, which categorizes foods into four distinct groups based on the nature, extent, and purpose of processing.

Group 1: Unprocessed or Minimally Processed Foods: These are foods that have been little altered from their natural state, such as fresh fruits, vegetables, eggs, and raw meat.
Group 2: Processed Culinary Ingredients: These are ingredients derived from Group 1 foods through processes like milling or refining, including flour, salt, oils, and sugar.
Group 3: Processed Foods: These are foods made by combining Group 1 and Group 2 items, which is exactly how homemade bread is made. Other examples include fresh cheese and canned vegetables.
Group 4: Ultra-Processed Foods (UPFs): This category includes mass-produced products that contain ingredients not typically used in home cooking, such as emulsifiers, artificial flavors, and preservatives, designed for long shelf life and high palatability. Most mass-produced sliced bread falls into this category.

Homemade vs. Ultra-Processed Commercial Bread

The real difference, and the reason homemade bread is so much healthier, lies not in its status as 'processed' but in the degree of processing it undergoes compared to commercial varieties.

Comparison Table: Homemade vs. Store-Bought Bread


Feature	Homemade Bread (Minimally Processed)	Store-Bought Bread (Ultra-Processed)
Ingredients	Typically simple: flour, water, yeast, salt. No preservatives or chemical additives.	Long list of ingredients, including additives like dough conditioners, emulsifiers, and preservatives to extend shelf life.
Nutritional Control	Full control over ingredients, allowing for high-fiber whole grains, reduced sodium, and no added sugars.	Nutritional content is determined by the manufacturer; often uses refined flour and may contain added sugars and high levels of sodium.
Freshness	Maximum freshness, usually baked and consumed within a few days.	Contains preservatives to remain soft for a longer period, often at the expense of flavor and aroma.
Flavor and Texture	Rich, fresh flavor and hearty texture from a natural fermentation process.	Less flavorful and often has a soft, uniform texture created by industrial processes.
Health Impact	Associated with better health outcomes, particularly when made with whole grains, due to higher fiber and nutrient content.	Link to higher risk of obesity, heart disease, and type 2 diabetes due to high calorie, fat, salt, and sugar content.

Why the Degree of Processing Matters for Health

Recent studies have highlighted the negative health impacts of a diet rich in ultra-processed foods. The extensive processing strips away natural nutrients and fiber, and the added chemicals can disrupt the gut microbiome, trigger inflammation, and promote overconsumption. Homemade bread, conversely, retains more nutritional value, especially when made with whole grains, and lacks these harmful additives. Fermented breads like sourdough, for instance, can also aid digestion and support gut health. The bottom line is that while both are technically 'processed', they exist on opposite ends of the health spectrum.

The Health Benefits of Baking Your Own Bread

Beyond the ingredients, the very act of making your own bread is beneficial. It gives you complete control over what you consume and provides a satisfying, stress-relieving experience. Home bakers can experiment with different flours, add seeds and nuts for extra nutrition, and avoid the unpronounceable additives that are commonplace in factory-produced loaves. For example, switching from white refined flour to whole wheat flour significantly boosts fiber and nutrient intake.

The Convenience Factor

While store-bought bread offers undeniable convenience, the benefits of homemade bread are clear. Many people find that preparing bread themselves allows for better management of dietary needs and preferences, such as avoiding gluten or controlling sugar and salt intake. Moreover, baking in batches can make homemade bread a cost-effective alternative to expensive artisan loaves found in stores. It's a trade-off between health and convenience, and for many, the nutritional and personal rewards of homemade bread are well worth the effort.

Conclusion

In the strictest sense of the word, homemade bread is processed because its raw ingredients have been altered. However, classifying it alongside ultra-processed commercial bread is misleading and inaccurate. The key takeaway is the degree and type of processing. Homemade bread is a minimally processed food made with a few, simple, wholesome ingredients, offering superior nutritional benefits and ingredient control. Ultra-processed commercial bread, on the other hand, contains numerous additives and chemicals that are linked to adverse health effects. The choice to bake at home is a powerful step toward reclaiming control over your diet and opting for a healthier, more transparent food source.

Making the Switch: Getting Started

Switching from store-bought to homemade bread might seem daunting, but it doesn't have to be. There are many beginner-friendly recipes that use minimal equipment and only a few ingredients. For those with less time, a slower, overnight rise in the fridge can develop a deeper flavor without demanding immediate attention. This simple shift can make a world of difference in your health and your enjoyment of food.

Start with a simple recipe: A basic white bread or no-knead bread recipe is a great starting point for beginners.
Invest in quality ingredients: Use high-quality flour, such as whole wheat, to boost nutritional value.
Embrace the process: Enjoy the tactile and therapeutic experience of kneading dough and the rewarding aroma of fresh-baked bread.
Customize to your needs: Add seeds, nuts, or herbs to tailor the bread to your taste and nutritional goals.
Consider sourdough: Sourdough fermentation can improve digestibility and enhance flavor.

Frequently Asked Questions

Processed bread, like a homemade loaf, uses simple ingredients and minimal alteration. Ultra-processed bread, typically found in supermarkets, contains additives, preservatives, and emulsifiers for extended shelf life, undergoing a more complex industrial manufacturing process.

Yes, homemade bread is generally considered healthier because you control the ingredients, avoiding artificial additives, excessive sugar, and high levels of sodium. You can also use healthier flours, like whole grain, to increase fiber and nutrient content.

The NOVA system is a classification used by health researchers to group foods based on the degree of processing they undergo. It has four categories: unprocessed/minimally processed, processed culinary ingredients, processed foods, and ultra-processed foods.

No, you don't need special equipment. Many excellent bread recipes can be made with just a bowl, your hands, and a pan. A stand mixer can make kneading easier, but it is not essential.

Commercial bread uses additives like emulsifiers, preservatives, and dough conditioners to speed up production, ensure consistent texture, and prolong shelf life for mass distribution.

Check the ingredient list. If you see a long list of unfamiliar or unpronounceable ingredients, it is likely ultra-processed. Also, an extended shelf life is a strong indicator of heavy processing.

Fermentation is a processing technique, but in homemade bread like sourdough, it's a natural process that improves digestibility and flavor without relying on industrial additives. This is a key difference from the industrial processing methods used for ultra-processed bread.