1 lb Stale black bread
– or –
1 lb Pumpernickel bread, stale
1 c Sugar
2 tb Raisins
2 tb Mint leaves, fresh
– or –
1 tb Dried mint leaves
2 tb Active dry yeast
1/4 c Luke warm water
**NOTE** Water must be hot as it will kill the yeast.
Oven must be preheated to 200 degrees F. Cube bread
then spread on a cookie sheet and place in oven for 1
hour. Bring 6 quarts of water to a boil and drop in
the bread.. Remove from heat, cover with a towel, &
allow to sit at room temperature for 8 hours. Strain
through a fine seive by pressing the moistuire from
the bread. Sprinkle the yeast & 1/4 teaspoon of sugar
over the cup of lukewarm water and stir to dissolve
the yeast completely. Set aside in a warm place
covered by a towel for approx. 10-12 minutes or until.
mixture doubles in volume. Add the mint leaves, and
remaining sugar, stir well then re-cover with the
towel and set aside for 8-12 hours more at room
temperature. Again strain the mixture through a fine
seive. Pour into a 1 gal. container, add the raisins,
cover the top with plastic wrap, secure with a rubber
band, and place in cool NOT cold, spot for 4-5 days or
until the raisins are floating and the sediment has
sunk to the bottom. Pour off the clear amber liquid
and rebottle in a clean jug or bottles. refrigerate
until ready to use. In Russia this is a beverage as
well as cold soup stock.
Yields
6 Servings
