This quick version of kvass, the traditional Russian rye bread drink, is made by toasting leftover stale rye bread in an air fryer, steeping it in hot water, and lightly fermenting it with a small amount of yeast for a few hours. Unlike traditional kvass, which ferments for days, this version can be enjoyed the same day.
Arrange the sliced stale rye bread in the air fryer basket and toast at 190°C / 375°F for 8–10 minutes, until the edges darken. If you do not have an air fryer, toast it in a preheated oven for about the same amount of time.
Put the toasted bread in a bowl, pour boiling water over it, cover, and let steep for 2 hours.
Strain the liquid and squeeze the bread to extract the liquid. Stir the sugar and yeast into the lukewarm liquid, cover, and leave at room temperature for 4 hours, until lightly foamy.
Strain the kvass through a fine-mesh sieve and pour it into bottles. Add a few raisins, chill in the refrigerator, and serve.
Make sure the water is lukewarm when you add the yeast; hot water will kill the yeast and prevent fermentation from starting. Allergen: contains gluten (rye bread).
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