Pumpernickel flour is perhaps a blend of flours or a premix used for making pumpernickel bread. But rye flour with added high gluten flour is commonly used for pumpernickel. The distinct dark color of pumpernickel bread is usually due to the addition of flavorings like coffee or cocoa, or due to the dark rye flour used, and lastly, caramel coloring. But take not that Pure rye can rarely be used for baking loaves due to the lack of gluten. Rye flour is usually availablenin healthy options or specialty baking stores.

Also, how much protein do you need for your products? I remember going to the palengke here in marikina and seeing high gluten or high protein flour from wellington. 14 % yata. I use regular bread flour from them for artisan style baguettes and they turn out okay. :-)