A quick version of Russia's traditional rye bread drink kvass, this is made by toasting leftover stale rye bread in the air fryer, steeping it in hot water, and lightly fermenting it with a small amount of yeast over a few hours. Unlike the traditional kvass that ferments for days, this one is ready to drink the same day.
Arrange the sliced stale rye bread in the air fryer basket and toast at 190°C for 8-10 minutes until the edges darken. Without an air fryer, toast for a similar time in a preheated oven.
Pour boiling water over the toasted bread in a bowl, cover, and let it steep for 2 hours.
Strain the brew, squeezing the liquid out of the bread pieces, stir in the sugar and yeast once lukewarm, cover, and let it sit at room temperature for 4 hours until lightly fizzy.
Strain the kvass through a fine sieve into bottles, add a few raisins, and chill in the refrigerator before serving.
Make sure the water is only lukewarm when you add the yeast; hot water kills the yeast and fermentation never starts. Allergens: contains gluten (rye bread).
This quick version differs from the traditional days-long fermentation; it's lighter, less fizzy and less sour, designed to be drunk the same day.
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