Rye ("Secale cereale") is a grass grown extensively as a grain, a cover crop and a forage crop.
 It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus "Hordeum") and wheat ("Triticum").
 Rye grain is used for flour, rye bread, rye beer, crisp bread, some whiskeys, some vodkas, and animal fodder.
 It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries.
 Scandinavian, German, Russian Latvian, Lithuanian and other influences have played their part.
 The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons.
 In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.
Schneider Brot is an Austrian company which makes whole grain rye bread.
 It is headquartered in Raab, Austria.
 Its bread is cooked "at very low temperature", and uses no preservatives.
 It has been called "the very best rye bread" by "The Daily Telegraph".
A patty melt is a type of sandwich consisting of a hamburger patty, sometimes topped with caramelized onions, and American, Cheddar or Swiss cheese, between two slices of bread (traditionally rye, though sourdough is sometimes substituted in some regions including the southeastern U.S.).
 Patty melts are sometimes prepared using marbled rye bread.
 In some places, especially in the U.S., a patty melt can consist of only the hamburger patty, with cheese, on a single piece of toast/bun.
 The hamburger is then fried with butter on a frying pan so that the cheese melts thoroughly.
 It is unclear when the actual patty melt was invented, but records exist of them being served as early as the 1940s.
 They embellish on the traditional cheeseburger, and further take the burger back to its roots by being served on bread versus a bun.
Fruktime - a series of the carbonated soft drinks which are on sale in Russia and Ukraine, distribtuted by The Coca-Cola Company.
 It is made in various flavouring variants: Buratino (caramel), Tarhun (tarragon), Hand bell, Lemonade, Pear, Strawberry, Apple, Cream soda, Kvass, and Baikal (Natural).
Pumpernickel ( ; ] ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye.
 It is often made today with a combination of rye flour and whole rye berries.
Kvass is a traditional Slavic and Baltic fermented beverage commonly made from rye bread, known in many Eastern European countries and especially in Russia as black bread.
 The colour of the bread used contributes to the colour of the resulting drink.
 It is classified as a non-alcoholic drink by Russian standards, as the alcohol content from fermentation is typically low (0.5–1.0%).
 It may be flavoured with fruits such as strawberries and raisins, or with herbs such as mint.
Rupjmaizes kartojums is a traditional Latvian dessert based on the country's famous traditional dark rye bread.
 Rupjmaizes kartojums is similar in appearance and construction to the trifle of the British Isles, and is often called Sweet Rye Trifle, or Latvian Ambrosia among English speakers.
 It uses Rupjmaize dark rye bread rather than sponge cake.
 Rupjmaizes kartojums is an iconic Latvian food, and is considered a treasure of the national cuisine.
 It was the sweet chosen to represent Latvia in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
Rugbrød (] ) (Danish style rye bread) is a very common bread in Denmark.
 "Rugbrød" usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, dependent upon the bread pan in which it is baked.
 The ingredients typically include rye flour, cracked or chopped rye kernels and seeds such as sunflower seeds, linseeds or pumpkin seeds.
 Sourdough is almost always the base because commercial yeasts are unsuitable.
 The naturally fermented dough will develop a naturally occurring "Lactobacillus" culture in symbiotic combination with naturally present yeasts.
 It is essential in baking rye-based breads because the chemistry of rye flour produces an environment that is acidic.
 The most commonly present yeast species in the production of naturally leavened dough is "Saccharomyces exiguus", which is more acid-tolerant than commercially produced "S. cerevisiae", although the latter and other strains may also be present.
 Research has shown that when creating a naturally fermented starter, any naturally present "S. cerevisiae" will have died off after a few days.
Rye bread is a type of bread made with various proportions of flour from rye grain.
 It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.
 It is higher in fibre than white bread and is often darker in color and stronger in flavor.

Question: Fruktime is made in which flavor that commonly comes from rye bread?
Answer: Kvass