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Bread kvass

Cooking recipes / Beverage recipes / Kvass

1 serving

Bread, fruit or berry kvass is not just a tasty, pleasant drink. Bread kvass, the preparation of which is described in many recipes that have come to us since ancient times, tones, quenches thirst, brings pleasure and benefits to the body.

rye bread - 2 kg, water - 10 l, yeast - 100 g, wheat flour - 3 tbsp. spoons, mint leaves crushed 3-4 tbsp. spoons, or horseradish grated 3 tbsp. spoons, sugar to taste, or honey to taste

Bread kvass is easy to cook. Utensils shall be made of stainless steel, enameled or wooden (wooden utensils shall be steamed). Cut rye bread, dry in an oven or stove until brown and put in prepared dishes. Boil the water, cool to 90 ° C, fill the crumbs, let them infuse for 10 - 12 hours, and then strain through gauze (do not squeeze the remaining bread mass). Stir yeast and wheat flour in a small amount of the remaining bread mass and put in a warm place. Pour the mint with boiling water and boil for several minutes. Strain and add sugar. Pour the risen yeast and strained mint tea into a bread liquid (instead of mint with sugar, grated horseradish and honey can be added), mix well, cover with a napkin and leave in a warm place until thick foam appears. The foam must be carefully removed (if the foam remains, the kvass will begin to roam strongly). Then carefully drain the kvass (do not shake the sediment) through a sieve covered with clean fabric or gauze, and pour into bottles without topping them up. Seal the bottles tightly and put horizontally in a cold place (cellar or refrigerator). After 12 hours, kvass can be consumed.