- rye bread 250 grams;
- dry yeast 5 grams;
- sugar 60 grams;
- water 2.5 liters.
- Main ingredients
- Serving 4 servings
- World Cuisine
baking tray, three-liter bottle, spoon, jug.
Cut rye bread into medium cubes. We put the cubes on a baking sheet or in a baking dish and send it to the oven preheated to 180 degrees for 15 minutes. During this time, the bread will turn into crackers, it is important that the rye crackers do not burn, otherwise kvass will be bitter.
Warm crackers are sent to a three-liter jar, sugar is also strewed there. We boil water, pour crackers with sugar with boiling water and leave to cool completely.
Dissolve dry yeast in a glass of warm water and pour into a completely cooled jar of breadcrumbs.
To make the future kvass breathe, cover it with a piece of gauze or a lid with holes on top and leave it to ferment on the windowsill for 36 hours. Filter the kvass through a sieve or gauze and send it to the refrigerator for cooling. From the obtained sourdough we prepare a new kvass, for this we add 2 slices of rye bread and 3 tablespoons of sugar to a glass of sourdough and, depending on the temperature in the room, put it on fermentation for 2-3 days.
How to understand that kvass is ready? You can try a little or sniff. Kvass, which is still in the process of fermentation, will be odorless. The finished drink smells slightly sour. While kvass roams, pieces of bread run up and down. In the finished drink, they will rise to the top of the can.
Homemade bread kvass ready! We store the finished drink in the refrigerator. For a more detailed recipe, see the video. Enjoy your meal!