Breads made with rye flour have less gluten and that makes it less on the fermentation leven that breads made with wheat flour. It is for this reason that seem "more dense". Its flour to be baked presents a dark crumb usually be added Coriander (ingredient of bread typical Russian), cinnamon, alcaravea.2 One of the features that differences loaves of wheat bread from rye flour is amylase, it seems that rye amylase is more stable at higher temperatures than its counterpart in wheat. The structure of the rye flour is comprised of starch and pentoses. Its lack of gluten makes the dough structure does not retain the carbon dioxide emitted by the fermentación.3 also can tell difference in taste: the rye flour is more bitter it is for this reason that sometimes relents mendiante this flavor spices (spicy bread Russian), the use of cinnamon, etc.