|dry rye bread||400 g|
Slightly fry the dry rye bread, break it into pieces and drop it into the water, which should have been previously boiled and cooled to 80 degrees Celsius (only seven litres of water are needed for this step). Let the mixture brew for one to one and a half hours in a warm place
The wort should then be extracted and the bread mixed with another five litres of hot water, and then let it brew for another one to one and a half hours
Mix both filtered infusions, sweetened with sugar and seasoned with yeast, and leave it to ferment for eight to 12 hours at 25 degrees Celsius
The brew should then be cooled, bottled, sealed and stored at a temperature not exceeding ten degrees Celsius. You can add mint, raisins, juniper and caraway to the brew according to your own preferences
This recipe originally appeared on the website "A Million Menus."