Fermented Bread Beer, Kvass

Preheat the oven to 110 C/gas mark one quarter. Put the bread in the oven for about 1-1 1/2 h until it is completely dry. Do not burn. Break the bread and pour the boiling hot water in a baking bowl. Cover with a dish and let it stand for at least 8 hours.

Spread a fine sieve with gauze or kitchen paper and strain the bread liquid into a large baking bowl, using a spoon to squeeze out as much liquid from the bread as possible. Discard the bread.

Melt the yeast and a large pinch of sugar in the lukewarm water. Put the yeast mixture in a warm place and let it rise for about 10 min, until it is creamy and doubles in volume. Mix the yeast mixture and the remaining sugar into the bread water and add the mint sprig. Cover with a dish hangl and set aside for another 8-12 h.

Pour the liquid repeatedly through a gauze-lined sieve into a large enough bowl. Sterilize 3 bottles `a 1 liter capacity. Fill the bottles about 2/3 full, then add 4-5 raisins or raisins to each. Seal the bottles with cling film and rubber band.

Place the bottles in a cool, dark place for about 3 days, until the raisins/raisins have risen to the surface and the sediment has sunk to the bottom. Carefully pour off the clear liquid, leaving the set in the bottle. Remove the raisins/raisins and put the kvass again in the detailed

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