I have found a recipe where the author states "whole wheat (whole meal) plain (all purpose) flour", is this something common outside of Canada or something particular to this author?
"whole wheat" in the US is "whole meal" in the UK; "all purpose flour" in the US is "plain flour" in the UK
I've no idea which terms are more common in Canada though!
though our all-purpose is stronger than the US all-purpose. However, it would be called "plain" in Britain, and if you wanted a stronger flour for bread, I'd use "strong", as it's labelled in England.