Rye-bread kvass from Latgale
Desiccate rye bread in the oven at 120-130 ° C degrees, so the bread stays hard and a little brown.
Then take the bread and break into pieces. Pour 4 liters of water and allow to infuse for 3-4 hours in a bowl, covered with a towel. Stir occasionally.
Then the first time, strain through a fine sieve and to the remaining thickness pour 2 liters of boiling water and allow to infuse for 2 hours more. Strain again.
Pour into a large bowl and add 30 grams of yeast and 350 grams of sugar. Allows to stand overnight and it will get just delicious.
600 g of fresh rye bread
30 g yeast
350 g sugar