My take on it is that the absolute healthiest is 100% wholegrain sourdough (fermented) bread.

I don't have energy or organization to make that, but ordinary 100% whole wheat takes a decent second place, and, if you've got a bread machine, takes almost no time or attention once you've spent the couple of minutes to put the ingredients in. I've been through a number of thrift shop bread machines. All eventually stopped working. I'm currently on a 1-LB Zojirushi which I've gotten well over 2K loaves out of (tub and paddle are wear items that got replaced at about 1.5K loaves).

There’s really nothing like waking up to the smell of fresh baked bread in the morning. Here’s the recipe I’ve been using for the last few years.

whole wheat bread 1lb Zojirushi breadmaker
scaled down recipe — good for 2 people

38g (1Tb+1tsp) Honey
28g (2Tb) Butter
164ml (11Tb) Water

270g Whole Wheat Flour
5g (1Tb) Powdered milk
4g (⅔tsp) Salt
3.5g (1tsp) Yeast

Add wet ingredients first, then flour. Spread flour so no water shows. Add remaining dry ingredients, then yeast

Press “start”

I came up with this using King Arthur WW flour. If I use Bob’s Red Mill, I need to add about 10% more water. That’s what’s available where I am. Back in the Pandemic Flour Drought, I got a 50lb bag of WW flour intended for commercial bakeries (shared more than half of it with neighbors as WW flour does not keep like white — unless you freeze it) — and it worked perfectly.

Also, if you are doing any kind of baking: get a kitchen scale. I used cups and teaspoons for years, but using a scale is so much easier. For water, 1ml=1g, so you can use your scale for that as well.

Finally, with current prices, this works out to under a dollar a loaf (but I buy commercial 1lb containers of bread yeast; those little containers you see in the supermarket are vastly overpriced)