1 ½ kg caraway rye bread; 2 tsp sourdough; 2 tbsp honey; raisins
Cut the bread into large sticks and dry them in an oven at 80ºC for 7-8 hours. Prepare the fermenting agent: grate the yeast with 1tbsp of sugar, add 1tbsp flour and 1 cup of warm water. Leave to stand for 1 hour. Pour 3 litres boiling water over the bread sticks, add the caraway seeds and leave to cool. Once cooled drain and squeeze out any excess liquid. Pour over the fermenting agent and leave to ferment. Sweeten with sugar or honey, strain and pour into bottles. Add 3-5 raisins to each bottle and close tightly. Leave to stand in a fridge for 3-5 days.