I followed your link and indeed we have "soft squishy white bread" in the US or wonder bread or whatever brand you want to tout and "sometimes" it's called "white bread" but only if it's white. If it's soft, squishy, sliced, and bagged but has whole grains than it's typically not called "white bread" but "whole wheat" or whatever the base of the bread is. Germany doesn't call that bread, "cool" but irrelevant to the point I'm making. I don't consider it real bread here either!

However that is not the bread that I am talking about which is whole grain, sourdough, whole meal, etc. The bread I am talking about that doesn't have sugar, isn't squishy, and isn't sliced, is available to people in the US. The conversation is about US health. I get it, Germans have bread and they have squishy white bread too. So do Americans. In the US it's usually pre-sliced and bagged. You don't have to buy the garbage squishy "white bread" in either place.

One loaf looks like this:

https://contenthandler-raleys.fieldera.com/prod/382731/1/0/0...

OR:

https://contenthandler-raleys.fieldera.com/prod/382731/1/0/0...

See how those are distinctly different than the bread pictures you have shown? That is "white bread" in the US.

Germans tend to make a "hardier" bread (from not including a leavening agent) that isn't super soft and their culture has quirks about the topic, but it doesn't mean that there isn't healthy sugar-free and preservative-free bread in the US. German bread isn't "healthier" because it doesn't use yeast.

The type of bread you seem to be talking about is unleavened Pumpernickel or Rye bread. The main difference from German "white bread" being: non-rye flour, and leavening agent of some sort