Has anyone a good source, NYC or interweb, for real "course meal" pumpernickel flour? Old world style like once used for bagels and pumpernickel bread? KA and Hodgsons aren't quite what I'm thinking.
Webster's defines pumpernickel as "a dark coarse sourdough bread made of unbolted rye flour", unbolted means not sifted which I suspect means not sieved.
You might try Bob's Red Mill at www.bobsredmill.com. They offer an 'organic pumpernickel dark rye meal' that might be what you are looking for.
Bob's Red Mill Pumpernickel is a milled product with rye "granules" about 1/4 - 1/3 mm in diameter, which I think is similar to what the Germans call pumpernickel.
It is unfortunately no longer nut-free, but if that is not a concern for you give it a try. I had to order it on-line though; even my best-stocked BRM grocery store does not carry it.