I think the bread of biblical days was a little different from modern day breads...

Ref: http://www.copperwiki.org/index.php/Bread

The Journey of Bread --From the Farm to the Consumer

Most of the factory and even bakery produced bread has been subjected to processes and chemicals to give it a long shelf life, uniformity, coloration, and soft texture, with total disregard to the resulting nutritional deficiencies.

Seed -- Seed companies often use a mixture of fungicides and insecticide to control a broad range of seed pests.

Pesticides and fertlizers --These contain chemicals such as disulfoton (Di-syston), methyl parathion, chlorpyrifos, dimethoate, diamba and glyphosate. Though these are approved chemicals, excess exposure to these chemicals can increase our susceptibility to neurotoxic diseases as well as to certain kinds of cancer.

Hormones --Farmers use either natural hormones (extracted from other plants) or synthetic hormones such as Cycocel to regulate the growth of their crop i.e. time of germination of wheat and strength of the wheat stalk. Though there are evidences which show that increased exposures to such hormones might have an adverse impact on our health, no studies have yet been done that isolate the health risks of eating hormone-manipulated wheat.

Chemicals used during storage -- During long storage, wheat grains become vulnerable to critters. Even before the grain is stored for comercial purposes, the collection bins are sprayed with insecticide both on their outer and their inner surface.

Irradiation -- Wheat and wheat flour were some of the first foods approved by the the Food and Drug Administration (FDA) for irradiation --exposing wheat berries to radiation to eradicate storage pests. A study conducted to ascertain the impact of irradiation was published in The American Journal of Clinical Nutrition in 1975, revealed that blood samples of four of the five children (fed for four weeks on a diet that included wheat product exposed to radiation) showed abnormal cell formation. See Wheaty Indiscretions

Artificial drying -- Artificial drying of damp grain at high temperatures results in reducing the nutritionla value of the grain and partially cooking its protein. If the grain is dried at temperatures not higher than 60 degrees Celsius or 140 degrees Fahrenheit, then its proteins and other nutritive properties are retained.

Processing and milling – As high-speed mills are not able to grind the germ and the bran properly, the two most nutritious part of the grain are ejected. Operating at 400 degrees Fahrenheit, high speed mills destroy many vitamins and essential nutrients present in the bread.

Bleaching -- To give a bright white colour to the bread, the flour in many instances is treated with chemical bleach, leaving toxic residues which have been found to cause nervousness and seizures in animals.

Chemical preservatives – More than 30 different chemicals approved by the Food and Drug Administration are routinely added to bread to extend its shelf life. These include ethylated mono and triglycerides, potassium bromate, potassium iodide, calcium proprionate, benzoyl peroxide, tricalcium phosphate, calcium sulfate, ammonium chloride and magnesium carbonate. However, little is known about their long-term toxicity and impact on human health when taken together.