As part of the thesis, the influence of varying preparation conditions of rye malt (Secale cereale L.) on the phenolic compounds content was studied. After the grains were soaked, they were germinated for several days and dried at two different temperatures, 60 °C and 100 °C. The sampling was carried out every 24 hours, by preparing the extracts of phenolic compounds from rye malt with solvent extraction. Methanol and ethanol, two varying polar solvents, were used for the extraction. With the aid of the Folin-Ciocalteu method, the concentration of phenolic compounds in the extracts was determined spectrophotometrically and expressed as ferulic acid equivalents (FA). The phenolic compounds content increased with the time of germination of the rye, meaning that the longer the grain was germinated, the higher was the content. The content was the highest after 96 hours after the biological activation of the grains. Furthermore, the phenolic compounds content of the malt dried at 100 °C was higher than of that dried at 60 °C. Another observation was that the content of the phenolic compounds extracted with methanol was higher than of those extracted with the use of ethanol, regardless of the time of germination and the temperature of drying. The phenolic compounds content was the highest in the methanol extract, wherein the rye grains were germinated for 96 hours at 100 °C (27.4 ± 0.1 mg FA/g dry weight) and was 5.5-fold higher than the value of the ethanol extract prepared under the same conditions.