Bread Kvass with Mint

Bread kvass is made by steeping dried rye bread and adding mint. After fermentation, it is refrigerated for several days.

Ingredients

11 loaf rye bread, such as Borodinsky bread
2100 g yeast
3750 g sugar
41 tablespoon flour
51 teaspoon raisins
6mint
7water

You will also need five three-litre jars and plastic bottles.

Instructions

1. Cut the bread into pieces and dry it in the oven on low heat. This takes approximately 1 hour 20 minutes.
2. Divide the dried bread among the jars and pour boiling water over it. Leave for 12 hours.
3. Separately, steep the mint, using 1 litre of water for a pinch of mint. You can increase the amount of mint to taste.
4. Strain the bread infusion and the mint infusion, combine them and divide among the jars. Add the sugar.
5. Mix the flour and yeast with warm water. Leave for about 2 hours, until bubbles appear, then add the mixture to the jars of infusion.
6. After 12 hours, strain the kvass and pour it into plastic bottles, dividing the raisins among them. Refrigerate for 3–4 days.

Fermentation continues more slowly in the refrigerator, and the kvass gradually becomes carbonated.