Charles Van Over in his book, “The Best Bread Ever”, states that, “Rye meal is sold according to the grind – fine, medium or course. What is known as pumpernickel flour is actually a course grind rye meal available in health food stores and in mail-order catalogs.”
Most pumpernickel recipes use a combination of unbleached bread and rye flour. Cocoa powder and caramel coloring are added to give the bread its distinctive dark brown color.
WarmBeer, you're looking for a hard to souce locally flour BUT if you're unsuccessful rye or rye meal flour should suit your purpose. Both Wegman's and Whole Foods carry it..and other flours. You might even find it at ShopRite, A&P or Stop and Shop bake aisles.
Some fun flour facts: http://www.barryfarm.com/How_tos/flour_facts.htm
rye pizza dough (one of my favs for Reuben calzones)