There are loads of Munich and Vienna malts from Germany around and readily available. Check out some on-line sources and see what you can find. Durst malt is always good. Briess has Munich and Vienna malt, but I would not use them in the same way and in the same quantity these German varieties are used.
I don't know the dunkel malt, but assume it is a dark roasted German malt, of which there are many varieties. I can't say what to use in this case because I don't know its character.