Source: Brot & Bread

USDFIAUGB% Protein
cake     6-8
pastry4054000480soft8-9
all-purpose550550700plain*)10-12
bread550551, 2700strong12 (+)
 812**)80170011-13
white whole wheat***)     13
high gluten     14
 10501102160013-14.5
high extraction1050 (or mixture, see substitutes)16
first clear     16
whole wheat1600150farina integrale di gran tenerowholemeal13

*) Store bought plain flour can strongly vary in quality, and cheap brands may have less than 10% protein.
**) Typ 812 is a mixture of 2 parts Typ 1050 + 1 part Typ 405, there is no US-equivalent. I would use bread flour and a little bit whole wheat (same as the substitute for Typ 1050.)
***) White whole wheat is an albino variety.