How to make it
6 steps. Take it one step at a time.
Toast the rye bread slices
Toast the rye bread slices in an oven or toaster until they are very dark and dry, but not completely burnt.
Bring 4 liters of water
Bring 4 liters (1.1 gallons) of water to a boil in a large pot.
10 minPlace the toasted bread
Place the toasted bread into the boiling water, remove from heat, cover, and let steep for 4 to 6 hours.
6 hrStrain the liquid through a fine-mesh sieve or cheesecloth
Strain the liquid through a fine-mesh sieve or cheesecloth into a clean fermentation vessel, discarding the soggy bread.
Stir in the sugar and yeast
Stir in the sugar and yeast until dissolved. Cover with a clean cloth and let sit at room temperature for 12 to 24 hours.
1 dayPour the liquid into bottles
Once bubbles appear on the surface, pour the liquid into bottles, add 2-3 raisins to each bottle, and seal tightly. Refrigerate for at least 6 hours before serving.
6 hr
A little kitchen wisdom
Ensure the bread is toasted until very dark (but not burnt) to achieve a deep amber color and rich flavor. Use filtered water for the best fermentation results.
