Breaddrink – healthy and easily digestible


In contrast to us in Europe, the production of bread drinks as fermentation drinks is in Russia very well known. There the milk-fermented drink from wholegrain bread has been used for centuries against many ailments.

Especially German soldiers learned to appreciate the sour-tasting potion when they were prisioned during the war, because when they took it, they got less sick. Today, the health-promoting effect of the probiotic beverage is well known and it is mainly used for intestinal problems.Breaddrink - healthy and easily digestible


“Bread drink” today is  a protected brand and the beverage itself is made according to a recipe tried and tested by the German master baker Wilhelm Kanne. The idea came to the master baker when he heard of the fermentation drinks from prisoners of war in the Soviet Union. It was not until 1981, after 15 years of experimentation, that Kanne’s bread drink first came onto the market. For this “bread drink”, organic wheat, rye, oats and water – in the form of bread – are used and subjected to a fermentation process that lasts for months.

However, fermented drinks from a wide range of cereals can not only be bought in health food stores and drugstores but can also be made by oneself.

In terms of taste, bread drinks are similar to fermented vegetable juices – e.g. to a sauerkraut juice, which, although it is called “sour”, acts basic in the body.

The basic recipe for bread drinks is always similar and includes water and wholemeal bread. Alcohol is not used. The wholemeal bread can not only be made from wheat, rye or spelled, but also from gluten-free cereals such as amaranth.

The fermentation is caused by lactic acid bacteria and the resulting lactic acid causes the lowering of the pH value and the sour taste of the drink.

In addition to positive effects on the gastrointestinal tract (in case of flatulence, constipation, as well as diarrhea), the bread drink can also help to lower cholesterol levels.

The fermentation drink should also help in the treatment of chronic skin problems, with hay fever, asthma and acne.

A Breaddrink has low calories and is therefore a well suited sour summer drink and brings variety to fruit juices, teas and water.

In addition to lactic acid bacteria, bread drinks contain also important ingredients, such as minerals, enzymes, yeasts, amino acids and vitamins.

Without a doubt, bread drinks can be drunk daily, preferably with meals.


Here is our latest post where you can find extraordinary amaranth recipes >>




Breaddrink – healthy and easily digestible