Personally I wouldn't eat anything that doesn't list ingredients (or was that just the nutritional breakdown).
But I would pick a bread that is made with 100% whole wheat flour. The easiest way to be sure is to check the label. The only flour listed should be stone-ground (preferably) whole wheat flour. I would aslo not pick any bread that contains preservatives and other crap
This is what my bread says on the label : Organic Whole Wheat flour, Organic wheat sourdough, sea salt, organic sesame seeds.
I don't want to knock low carb bread since I have yet to see what the ingredients are. I have yet to find any here. But my general principle is to avoid replacing refined low-fat refined crap by refined low-carb crap.
Please don't misunderstand me. I'm not saying all low carb products are crap, but some definitively are.
Reading these boards, I get the distinct impression that what we are seeing happening is the fat demon being simply replaced by the carb demon.
The real demon has been the same all along : overly refined and damaged food stuff.
It's too easy to fall in the substitute trap. I know, because I keep falling in it....and the bottom is littered with empty Splenda packets