The difference between whole wheat bread and rye bread lies in the ingredients used.

The former uses wheat flour, while the latter uses rye flour. The color and texture of the finished bread are also different. Whole wheat flour is very common in life. It should be noted that whole wheat flour can be divided into two types: with bran and without bran, and the color is roughly similar to that of wheat.

In fact, whole wheat flour can be regarded as a derivative of whole grains, with a thicker texture and a rich wheat flavor. The characteristic of this kind of flour is that it retains the bran and wheat germ of wheat. The whole wheat bread produced is mostly light brown in color and has a rough texture. Under normal circumstances, you can see some slightly raised grains on the surface of the bread, with a strong wheat flavor.

Rye (scientific name: Secale cereale?L.) is an annual or perennial herbaceous plant belonging to the family Gramineae. The stalks are clustered, up to 100 cm high, and the leaf sheaths are often hairless or covered with white powder; the top of the ligule has finely lobed teeth; the underside of the leaves is smooth and the upper edge is rough.

Whole wheat grains are mainly divided into three layers, including the outermost layer of bran, and the inner layer of germ and endoderm. Among the three parts, bran contains the richest fiber and is rough in the mouth; the grains are polished and the outer husks are removed to produce refined grain products that are smooth but low in fiber, such as rice, flour, etc.