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Mix @water{1/2%l}, @rye bread{1%cup} cubes, @sugar{2%tbsp} and
@sourdough{1%tbsp} for the starter, if you don't have any. Let it ferment for
~{36%hours}.
For the sugars, use wort.
NOTE: This is a standard wort recipe.
Heat @water{2%l} to 65-70 degrees Celsius, add the @Munich type II malt{1/2%kg}
and steep for at least ~{1%hour}. Do not heat over 71 degrees Celsius, that
would kill the enzymes that convert the starches to sugars we need for the
fermentation!
Once the steeping is done, remove the malt, and strain with a #{mesh}. After
straining, pour hot water over the malt to make sure you extract all the sugars
from it.
Bring the liquid to a boil and boil it for some minutes, until the solids start
to appear. You can strain it with a fine #{cheesecloth} or use the gravity to
remove the solids.
NOTE: End of the standard wort recipe.
NOTE: You can dry the malt and use it for other recipes like cookies. It's very
flavorful.
Toast @rye bread{1%cup} cut in cubes in the #{oven} for ~{20%min} at 180
degrees Celsius.
With all the ingredients cool, mix the wort, the rye bread and the starter
together, put in a #{glass container} cover with a #{cloth} to keep flies away.
Let it ferment for ~{24%hours}.
Strain with a #{cheesecloth} and mix with @honey{1%tbsp} for the second
fermentation in bottle. Bottle it in #{glass bottles} that can keep pressure
with a couple of @raisins per bottle.
Ferment in bottle for ~{1%day} (or two) or until the raisins start to float.
The resulting wet bread can be used for the starter of the next batch.
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