The most common use of rye grains is to grind them into rye flour, from which bread, tortillas, pancakes and other products are baked. Malt extract is also produced from rye grains for the preparation of kvass, beer and whiskey. Sprouted rye grains are eaten whole for breakfast, added to vegetable salads to enrich them with vitamins and minerals, finely chopped grains are sprinkled on soups. Also, rice flakes will make an original breading for tender fish.