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?
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.
"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!