Wholemeal bread is made from 100 percent wheat grain, while brown bread is made from mixing 85 percent wheat grain with white flour. Brown breads are also made by dyeing white bread with caramel coloring.
Wholemeal bread contains the nutrients niacin, thiamin, iron, selenium and zinc. It is also a rich source of roughage, or insoluble fiber. Fifteen percent of the original grain is removed to make many types of brown breads. Therefore, these types of breads do not contain as much fiber, vitamins and minerals as wholemeal breads. However, if a package of brown bread states that the ingredients are bleached white flour with caramel coloring added, it contains no bran or wheat germ.