Dried bread kvass

Ingredients

1 pound rye bread
1 gallon of water
1/2 ounces of yeast
1/2 cup sugar
1/2 ounce of green mint
1 ounce of raisins

How to make dried bread kvass?

Slice the bread  and let it dry in the oven so that it lightly browns but does not burn.

Put the rusks in a saucepan, pour one gallon of boiling water and cover. Let them stay for 3-4 hours.

Strain the infusion, put into it the yeast, sugar and mint, cover with a cloth. In this form, leave it for fermentation for five to six hours.

When kvass begins to foam, strain it and pour it into bottles. Put raisins in the bottles.

Seal the kvass bottles tightly.

Then put bottles  in a cold place and leave it in a lying position. Kvass will be ready for use in two to three days.

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