> because it is bleached and enriched with micronutrients in a way that almost no consumer can do in the kitchen?

What gave you that idea?

Bleached flour and various additives (such as ascorbic acid) are routinely used in home kitchens:

https://thebreadguide.com/using-ascorbic-acid-when-baking/

What, exactly, do you think goes into making a loaf of mass-produced bread?