The39thStep
Urban critical thinker
I don't think it's the wheat. I watched a very interesting documentary on BBC4 (it's probably still on the i player) about the history of bread baking in Britain. Back in the 70s where demand for bread was high, there was the battle to speed up the baking time, or the time it took for a loaf to rise. And so, the Great British loaf underwent a change. Baking bread became the art of making water and slop stand up.
To do this, the companies introduced chemicals to speed up the process but it made the bread soggy and a bit uncooked inside. So to sell this shit to the masses, the major bakeries launched the "squeeze test" campaign. Those of us around at the time will remember the constant reminder to squeeze the loaf to check if it's fresh in every bleedin' advert for Sunblest or Mother's Pride.
I worked in a supermarket back then and you suddenly saw everyone squeezing the fucking bread just like on telly. Hovis was a decent small and fairly solid unsliced loaf. Pretty soon after, it became squashy half cooked sliced pap, along with the other junk. Today, even the healthy wholemeal stuff is baked with the same level of stodginess (notable exceptions being some eastern European bread and from companies like Kranks).
Bring back the National Loaf, I say!
The old Hovis was great.