Homemade Rye Bread Kvass with Raisins

What you need

• 300 g (10 oz) dark rye bread, a few days old
• 3 l (3 quarts) water
• 150 g (3/4 cup) sugar
• 1/2 tsp active dry yeast
• 20 raisins, unwashed

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Cut the bread into 2 cm cubes, spread them on a tray and toast until dry and dark brown, 15-20 min. Do not let them blacken, or the kvass turns bitter.

3. 3

   Bring the water to a boil in a large pot, then take it off the heat.

4. 4

   Drop the toasted bread into the hot water, cover with a cloth and leave until lukewarm, 3-4 hours.

5. 5

   Strain the liquid through a sieve lined with cheesecloth into a large glass jar or non-reactive pot, pressing the soaked bread lightly.

6. 6

   Ladle out a cup of the liquid, stir in the sugar and yeast until dissolved, and pour it back.

7. 7

   Cover with a cloth and leave at room temperature until foamy on top and pleasantly sour, 12-24 hours.

8. 8

   Strain again into clean plastic bottles, leaving 5 cm of space at the top. Drop 3-4 raisins into each bottle.

9. 9

   Close the bottles and leave at room temperature for 6-12 hours, until they feel firm when squeezed.

10. 10

    Chill for at least 8 hours. Open slowly over the sink, as the kvass is fizzy, and drink within 4-5 days.

Imported from m.povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.