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Rye bread kvass with raisins and honey

Name: Rye bread kvass with raisins and honey
Yield: 10 l
Cuisine: Slovak
Ingredients: 800 g Rye bread; 2 tbsp Honey; 400 g Granulated sugar; 2 tsp Active dry yeast; 50 g Raisins; 10 l Water

This homemade rye bread drink with raisins, honey, sugar, and yeast ferments for two days, then chills for a day. Makes about 10 l.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 1 hr
Servings: 10 l
Difficulty: Medium

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This homemade fermented rye bread and raisin drink is similar to kvass, a fermented bread beverage, and is made with dried bread, sugar, honey, and active dry yeast. Dry rye bread cubes in the oven, then combine them with warm water, raisins, and honey and let the mixture ferment under cheesecloth in a warm place for two days, or just one day in summer. Strain into sterilized bottles and let mature in the refrigerator for another day. One batch makes about 10 l.

Ingredients

Rye bread 800 g
Honey 2 tbsp
Granulated sugar 400 g
Active dry yeast 2 tsp
Raisins 50 g
Water 10 l

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Instructions

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Cut the rye bread into cubes and spread them on a clean baking sheet. Set the oven to its drying setting at the highest temperature and leave the cubes in the oven until completely dry.
Place the dried bread, sugar, and raisins in a large, deep pot. Dissolve the honey in a glass of warm water, then add the active dry yeast and stir well.
Pour the honey mixture into the pot with the bread, add the warm water, and cover with cheesecloth. Let stand in a warm place for 2 days. In hot summer weather, 1 day is enough. When foam begins to form on the surface, skim it off with a fine-mesh strainer; the mixture is then ready for the next step.
Strain the mixture through cheesecloth into a pot, letting only the liquid pass through and leaving all the solids in the cheesecloth. Pour the liquid into sterilized jars or bottles and refrigerate for 24 hours. After one day, taste the drink.
Store the drink in glass containers; do not leave it in plastic bottles for long. Tip: The more thoroughly you dry the bread in the oven, the darker the kvass will be. The finished drink has a slightly bitter taste.

Tip: Do not fill the bottles all the way to the neck, and carefully loosen the caps occasionally during the first few days. The kvass continues to ferment even when refrigerated, so pressure can build up in sealed glass containers.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 35 kcal
Protein: 0.6 g
Carbohydrates: 7.6 g
of which sugars: 4.4 g
Fat: 0.2 g
of which saturates: 0.0 g
Fiber: 0.5 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pivo z ražného chleba a hrozienok s medom