How to turn leftover bread into a fermented health drink called brotdrunk

Leftover rye bread can be transformed into a traditional fermented beverage known as brotdrunk, according to a recipe shared by culinary history researcher Agate Lūse and nutrition specialist Baiba Rudoviča. The drink can be prepared using one of two methods.

First method

The first version calls for about 200 grams of leftover naturally leavened rye bread, a tablespoon of rye sourdough starter, a litre of hot water or tea, a tablespoon of lemon juice or apple cider vinegar, and a tablespoon of honey. The bread is broken into pieces, covered with the hot liquid and left to sit for 24 hours. The next day the liquid is strained off, mixed with the starter, honey and lemon juice or vinegar, then sealed in a jar and left to ferment at room temperature for four to six weeks. The jar should be shaken and briefly opened occasionally to release built-up carbon dioxide.

Second method

The second version uses about five slices of naturally leavened bread, which can be stale or toasted, along with a litre of water. The bread and starter are placed in a jar, topped up with water while leaving some space near the rim, sealed, and kept at room temperature out of direct sunlight. The jar should be opened and the bread stirred daily. The strained bread can be reused for a new batch by adding fresh starter and water.

In both methods, once fermentation is complete the liquid is strained, bottled in a jar with a rubber seal, and stored in the refrigerator, to be consumed within two weeks. If the taste is too sour, a small amount of berries, chopped fruit, raisins or herbs such as mint can be added, with the bottle left closed at room temperature for another day, opened periodically to release pressure and avoid a buildup that could cause it to burst.