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Ingredients
- 1 lb Stale black bread
- 1 lb Pumpernickel bread, stale
- 1 c. Sugar
- 2 tsp Raisins
- 2 tsp Mint leaves, fresh
- 1 tsp Dry mint leaves
- 2 tsp Active dry yeast
- 1/4 c. Luke hot water
Directions
- **NOTE** Water must be warm 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 qts 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 hrs. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 tsp. of sugar over the c. of lukewarm water and stir to dissolve the yeast completely. Set aside in a hot place covered by a towel for approx. 10-12 min or possibly till. mix doubles in volume. Add in the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hrs more at room temperature.
- Again strain the mix through a fine seive. Pour into a 1 gal.
- container, add in the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cold NOT cool, spot for 4-5 days or possibly till 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 possibly bottles. chill till ready to use. In Russia this is a beverage as well as cool soup stock.
- Uralsk, Kazakhstan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 544 | |
| Calories from Fat 33 | 6% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1000mg | 42% |
| Potassium 292mg | 8% |
| Total Carbs 113.35g | 30% |
| Dietary Fiber 7.1g | 24% |
| Sugars 36.32g | 24% |
| Protein 16.02g | 26% |
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