Gira

Method

Cube the dark rye bread and toast it in the oven at 180C until deeply browned and crispy, about 15 minutes. Pour boiling water over the toasted bread cubes and allow to steep for 8-12 hours at room temperature until the liquid becomes dark and fragrant. Strain the liquid through fine cloth, pressing gently on the bread to extract maximum flavour. Return the strained liquid to a clean container and whisk in the rye flour mixed with a little cold water to form a smooth paste, then add sugar, salt and caraway seeds. Leave to ferment at room temperature for 6-12 hours until slightly carbonated and tangy. Stir well, strain through fine cloth if desired, and serve chilled or at room temperature.