Questions about rye

Question 1
For King Arthur's Rye Bread tender sandwich, if I take whole rye flour instead of pumpernickel flour, is that okay?
Question 2
In some of your rye bread recipes we ask for white rye flour or medium flour, but here in Quebec (Canada) I do not find this flour, only whole rye.
How can I still make a light and soft rye bread with this?

Thank you for your good advice.

Legros Lizette
l.legros@videotron.ca
August 31, 2019

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