Rye is closely related to barley and wheat and is widely grown as a food crop for its grain or for forage. Rye it used to make flour, the breads from which can be very dark, as in Eastern European breads such as pumpernickel. In Nordic countries it is widely used in the making of their excellent crispbreads (hence Ryvita). It has less gluten than wheat flour. Rye is also used in the making of whiskey and can be rolled or pressed as oats are for porridge.