Dark rye flour
I'm ready to try out some recipes from "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg. The trouble is that several of the ones I want to try call for "dark rye flour." The introduction to the book specifies that in the context of European Jewish bakers, this meant the remnants of the whole rye berry after the white rye (endosperm) was milled out, making it not just unrefined but the opposite of unrefined.
I live in Vancouver, BC, Canada, and while it's easy to find bags of flour labeled "dark rye" here, they appear to be ordinary whole grain rye flour. I could order from Ginsberg's flour supply business in New York, but shipping would be prohibitively expensive. Does anyone know whether it's possible to find Jewish-style dark rye flour in Western Canada, or in Canada at all? Barring that, any advice for substitutions?