Bring water to a boil. Mix water with one part of rye flour, mixing well. Make a thick dough (aim for sour cream thickness) and leave this dough for 24 hours in dark warm place.

In a separate bowl mix yeast, warm water and rye flour that’s left. Mix well and let ferment for 3-4 hours.

Mix the dough and yeast mixture well and add warm water. This is raw rye brew. Pour the brew in a container, cover and keep in a dark warm place for 3 days. Strain the mixture.

You will need:

  • Rye flour – 32 oz
  • Yeast – 1/4 oz
  • Water – 8 cups