I do not see the point of looking for a breadmaking wholewheat flour
that approxomates the protein of all purpose flour. Yes, there is but
that is a soft wholewheat flour much more of whole wheat pastry flour w
hich is unsuitable for breadmaking.
Consider the fact that hard wholewheat flour is definitely higher in
protein than all purpose or even bread flour due to the fact that whole
grain has more protein content than the white flour milled from the
same grain.
The bottom line is: you want to enjoy the goodness of 100% wholewheat
flour then by anymeans use any strong wholewheat flour available and
you will get the result that you want.
BTW, do not be misled by the belief that Carol field had a good baking
skill; first and foremost she was only a tourist who got caught the
baking bug visiting Italian bakeries and by charming Italian bakers to
give her a simplified version of their commerciali recipes.
Use any recipe from a good baking book and before you try to embark on
some real baking be sure you know the basics so that you will have
less likelihood of failure.
Using wholegrain flour for breadbaking can be tricky for beginners.
Do not dream on things that following some author you will be
transformed into a good baker. It is by constant practice that makes
you succeed in your baking hobby.

Roy