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Look for "100% whole wheat flour" which m-i-g-h-t really be 100% whole wheat. "whole wheat flour" is probably 1% whole and 99% not-so-whole wheat.
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I don't know if it applies in the US but here and in the UK the word stoneground means that the the wheat has been ground by traditional methods using the whole grain. Wholemeal without that term may be reconstituted flour made from bleached white flour with the bran and germ returned The term wheatmeal is illegal.
I often make my own bread and if I had to label it then sugar would come as 4th ingredient (flour,oil, yeast sugar, salt) I need 1 tsp of sugar to 'start' the yeast working.
Carb counts are fairly similar whatever the source of the bread,( wholemeal flour 59.5 carbs per 100gms, white flour 60 carbs per hundred grams) what does vary is the GI index. Adding some whole grains of varying sorts adds interest, taste and texture ( and may lower GI) but they won't really alter the carb counts. Wholemeal bread is denser than white, (particularly if its made by a traditional process without flour improvers) adding a proportion of white flour will make it lighter.
I weigh my bread at home, the slices are not nearly as large as commercial slices would be, but I find it doesn't cause spikes and is satisfying over several hours.
When I buy bread I now choose bread raised with sourdough and made with unbleached white flour... the traditional pain de campagne (ingredients flour, sourdough, salt thats all) as opposed to the bread usually thought of as French bread. Again there will be very little difference in carb content to commercial (industrial) breads but for some reason sourdough breads seem to be lower GI and consequently better on the BS. The locals do very well on it, eating copious amounts at each meal.
