Roggenmehl dunkel - whole grain or not?
I got a bag of dark rye flour - Roggenmehl dunkel - from a local mill. I assumed it would be actually just whole rye flour, since it would be the most likely flour to be sold. However I opened it yesterday, and the flour actually looks much darker than I am used to. It doesn't have any nutritional info on the bag, and I can't find that info online on the website of the mill either (https://graf-muehle.ch/mehlsorten-preise/)
Info on the website is confusing: in the main section with prices they only list light or dark rye, and no "whole rye flour", while below in the "Ladensortiment" sektion (what's available in their shop) they also list the whole grain rye flour... Is there another way to figure it out?
And if it's not whole grain but enriched for bran relative to whole grain, any specific recommendations how to use it?
I wish the German standardization influence spread just a few km across the border into Switzerland too :)