"Whole grain rye flour is a shade darker than whole wheat flour and is available from natural food stores. Flour made from whole rye contains more flavor and nutrients, and more of the pentosan gums that cause dough to be sticky. Store whole grain flour, tightly wrapped, in the refrigerator for several months or in the freezer for up to 6 months.
"The rye flour you find in the supermarket, labeled dark, medium, or light rye flour, is degermed, with the dark flour containing more bran.
"Pumpernickel flour is a dark brown, coarsely ground rye meal, which contains coloring and flavoring agents. There is no industry standard for pumpernickel flour.
"I prefer making pumpernickel bread with whole-grain rye flour and my own choice of quality coloring and seasoning agents.
"Store these flours, tightly wrapped, in a cool dry cupboard."
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