If the bread had been made with Whole Grains, it wouldn't need to be enriched. When grain is processed to make regular white bread it is stripped of everything except the starch and then it is pulverized to as small a flour particle as possible. They then stick a few artificial vitamins and minerals back in so they can tell us it's okay.
Take a look at what the ingredient list says . . . if the first word is not "whole" (as in "whole wheat flour" and preferably "stone-ground whole wheat flour") leave it on the shelf.
Unbleached is definitely better than bleached -- but not by much.