Cover the dried bread with 4 l of boiled water and put in a warm place for 24 hours. Strain through several layers of gauze into an enamel ware. Dilute yeast and flour in a small amount of warm kvass, pour in the rest of kvass, add sugar and put in a warm place for fermentation for 5-6 hours. Before bottling, add honey and horseradish diluted in a small amount of kvass. Stir. Bottle, cork and allow to stand in the cold for 2 days before using. Serve with pieces of ice. This kvass is a kind of a classic dried-bread kvass which is laced with raisins instead of honey and horseradish before bottling.