There is a way out. I'm not buying supermarket flour anymore and making your own bread with a bread machine is super easy (and very tasty). I have learned so much from this book:
I'd also recommend The Fresh Loaf (thefreshloaf.com) and the Chain Baker on YouTube. The latter is a gold mine for understanding how certain ingredients and techniques will effect your end result.
I oscillate between making bread by hand and by machine. Both are incredibly time, money, and energy efficient and the end results are better than anything you can buy in a supermarket, and in many cases, bakeries. I cannot recommend them enough for anyone looking to eat, uh, holistically while being frugal.
I recently started baking large miches (e.g. 4kg 90% whole wheat/10% whole rye sourdough boules) because I'd rather bake once a week instead of heating a somewhat large oven daily and I prefer heartier bread during the winter. The actual time investment for preparing the dough is minimal, especially with a few tricks up your sleeve (namely, cold bulk fermentation and letting time build your gluten with periodic folds).
Flour is generally in the minimally-processed category [1, 2]. But grocery store flour has the problem that its too white. In principle, we should consume whole wheat flour, to ensure we obtain all micro-nutrients from it.
I started baking bread after moving to Canada because American/Canadian bread is horrific.
It was never as good as the bread in Germany or France though.
After Reading this book I was able to make better bread than I can find at almost any bakery in Germany.