I regard all products containing white flour as "processed." This is because the processes of stripping away the wheat bran and bleaching the flour remove the most valuable nutrients -- especially the B vitamiins. All that remains is a gluten containing starch.
So, for me, all white bread is processed.
Even though whole meal flour still goes through the process of milling, it has had nothing else done to it. It contains the bran and germ where all the fibre and the highest concentrations of vitamins and mineral are. It promotes good gut biome and functioning. It is therefore classed as a whole food.
The only breads I like are made with wholemeal flours.
Then by that definition there could be no such thing as unprocessed bread because even two flat tones grinding the grains would have to be considered as a mechanical operation.
How often do you hear the term "unprocessed" bread? Perhaps the speaker or writer is not thinking with sufficient precision.
Do you prefer white or wholemeal bread? What governs your preference?
For me, wholemeal is the winner for taste, texture, satisfaction and good health.
Have you been bird watching? Since it is Spring, you very well may be playing this trick on us.
If you are referring to process as the process our bodies go through to ingest bread, my answer is yes.
You are kneading this question. You know, if you knead it too much, it won't rise and become extremely hard to digest.
You could, however, feed it to the birds and they would enjoy the savory taste of flour, water, butter, yeast, a pinch of sugar and finally salt. ;) :)
Adaydreambeliever 