Often, the best bread contains just flour, water, yeast, and salt. It doesn't need anything else. The best baking remains craft. An innate variability is part of the attraction. It is the foundation of traditional eating almost everywhere wheat or rye is grown.
Full flavor takes time and water.
The best dough rises slowly, but not too slowly, and is contains a lot of water. Rye bread raised with a sour leaven tastes better and rises higher. The taste of whole-grain bread comes mainly from the grain. The subtle taste of white bread depends on the skill of the baker. The strong taste of bran conceals the delicate aromas of the white kernel of wheat.