- 1 lb rye bread, staled*
- 16 C hot water
- 2 T active dry yeast
- 1/2 C organic cane sugar
- 5 T water
- 1 bunch organic mint + 1 leaf (keep separate)
- strip of lemon zest from an organic lemon
- 1 C raisins
- 1 stalk rhubarb, chopped
*To stale bread, lay it on a cookie sheet. Place it in a 170 degree oven till it's dried.
Place the bread in a large pot and cover it with hot water. Let stand for 4 hours.
Strain the liquid out though a cheesecloth.
Squeeze out as much of the liquid from the bread as you can. [I actually woke him up at 11 pm to do this part...he didn't want to miss any of the steps! He did a pretty good job for being a sleep-walking zombie.]
Stir together the yeast, sugar, and water in a jar or measuring cup. Let it bloom for 5 minutes.
Add the yeast mixture to the strained liquid. Toss in a bunch of fresh mint. Cover and let stand overnight, or 8 to 10 hours.
Stay tuned for Day Two's instructions...