Did you eat Rye bread?

Rye is a cereal grain that looks like wheat but is longer and more slender and varies in color from yellowish brown to grayish green. It is generally available in its whole or cracked grain form or as flour or flakes that look similar to old-fashioned oats. Because it is difficult to separate the germ and bran from the endosperm of rye, rye flour usually retains a large quantity of nutrients, in contrast to refined wheat flour.

Durum wheat

Durum wheat is a type of wheat that has a high protein content and the flour has a yellow color. Kernels of durum wheat are usually large and amber colored. It is typically used for semolina and pastas.The endosperm is separated from the bran through sifting during the milling process. It is then ground into flour. Semolina contains protein, potassium, iron, magnesium, phosphorus, sodium, zinc and fat, but not saturated fat or cholesterol.
Durum flour should not be considered a whole grain flour because the germ and bran have been removed . However, whole durum flour should be considered a whole grain flour because the flour contains all the parts of the grain.