so just google ingredients for bread. it's some variation on flour, salt, sugar, yeast, water and something like egg or oil. lipids soften up the bread and not really essential. So even this gets into 'what oil to use?'
now the ingredients for a loaf of Natures Own bread
Whole Wheat Flour, Water, Yeast, Brown Sugar, Wheat Gluten, Contains 2% or Less of Each of the Following: Salt, Monoglycerides [shelf life], Enzymes, Ascorbic Acid [ aka Vit C helps dough rise], Soybean Oil [lipid of choice], Vinegar, Cultured Wheat Flour, Monocalcium Phosphate [baking powder], Soy Lecithin [emulsifier]
so nothing too crazy in there. maybe you would consider soybean oil bad. again i am not sure what is considered good/bad. the few ing. lists i googled seem to use soybean oil.
found this as well RE: gluten (source: the interwebz)
The majority of American wheat grown is hard red wheat, which is high in protein and thus gluten. In Europe, the majority of wheat grown in Europe is soft wheat, which is lower in gluten. so that could explain the gluten difference across the pond.