Rye bread: 1 kg;
sugar: 200 g;
water: 6 l;
pressed yeast: 50 g;
raisins: 50 g.
1. Slice bread and dry in the oven.
2. Pour the bread with hot water and let rest for 6 – 8 hours.
3. Dissolve yeast with sugar in a separate dish.
4. Sift the liquor, add sugar mixed with yeast.
5. Add raisins in the beverage and leave in a warm place to ferment.
6. Drain the finished beverage in two days.
7. Serve cold.
Photo: bread kvass