Kvas (rye bread fermented drink)

Instructions

1. Slice the rye bread and toast it in the oven at 180 °C for 15 minutes, until golden and crisp.
2. Put the toasted bread in a large container and pour over 2 litres of boiling water. Leave to infuse for 2 hours until the liquid is lukewarm and coloured.
3. Strain the liquid through a fine sieve or muslin, pressing the bread well to extract as much flavour as possible.
4. Add the malt and 50 g of sugar to the lukewarm liquid and stir until fully dissolved.
5. Dissolve the yeast in a little lukewarm liquid, then mix it into the rest. Add the raisins if using.
6. Cover and leave to ferment at room temperature for 12 to 24 hours, until small bubbles appear and it turns slightly tangy, then strain, sweeten to taste and bottle in the fridge.