Drinks
Gira
Ingredients
- 300g (10.6 oz) Dark rye bread, cubed and dried
- 2 Litres water
- 100g (1/2 cup) Sugar
- 10g (1 1/4 tbsp) Fresh yeast
- A handful of raisins
- 1 Lemon, sliced (optional)
Method
- Toast the dried rye bread cubes in a low oven until deeply browned but not burnt, for extra flavour.
- Pour boiling water over the toasted bread in a large jar and leave to steep and cool for several hours.
- Strain the liquid through a sieve and cheesecloth, discarding the bread solids.
- Dissolve the sugar and yeast into the strained liquid, then add the raisins and lemon slices if using.
- Cover loosely with cloth and leave to ferment at room temperature for 2-3 days, tasting daily.
- Once pleasantly tangy and lightly fizzy, strain again, bottle, and chill before serving.
Introduction: Gira, a fermented rye bread drink, has been a staple summer refreshment in Lithuania for generations, traditionally made at home from stale bread and enjoyed cold on hot days at markets and family gatherings alike.
Cultural Background: Gira, a fermented rye bread drink, has been a staple summer refreshment in Lithuania for generations, traditionally made at home from stale bread and enjoyed cold on hot days at markets and family gatherings alike.
Tips: Cover the fermenting jar loosely, not airtight — a tight seal can cause pressure to build up as the fermentation produces carbon dioxide.
Variations: A darker, more toasted bread gives a deeper malty flavour; some households add a few sprigs of fresh mint during fermentation.
Nutrition: Approx. 45 kcal, 0g protein, 0g fat, 11g carbohydrates per 250ml serving.
FAQs:
Q: Is gira alcoholic?
A: It contains only trace alcohol from the short fermentation — far less than beer — and is traditionally treated as a family-friendly drink.
Q: How long does homemade gira keep?
A: Once chilled and bottled, it keeps in the fridge for about a week, though it's best enjoyed within the first few days.
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