Rye Flour Substitutions

Flavor: This is the biggest difference — rye's unique earthy, slightly sour flavor is completely lost. Whole wheat has its own pleasant nuttiness, but it tastes nothing like rye. If you're making a recipe that depends on rye flavor (like pumpernickel), this swap will fundamentally change the character of the bread.

Texture: Rye flour produces a distinctly sticky, dense dough that whole wheat cannot match. Your bread will be lighter and less compact with whole wheat, with a more conventional crumb structure. The characteristic close-knit, moist texture of rye bread will be replaced by a more open, airy crumb.