The drinks

Kvass bread


Ingredients for making bread kvass

  1. Dry kvass 250 gr.
  2. Sugar 200 gr. taste
  3. Boiled water 3 l.
  4. Pressed yeast -10 gr. taste
  • Main Ingredients
  • Serving15 servings
  • World Cuisine

Inventory:

Jar, Pan, Gauze or Napkin

Preparation of bread kvass:

Step 1. Prepare the leaven.

In order for kvass to turn out to be real, that is, an invigorating drink of a saturated dark color, you need to pay attention to the leaven. The best is the one that is sold in the store, because in addition to crackers from different bread, it also contains malt. So we take dry kvass and set it to boil water (put three liters of water on a three-liter jar). Pour dry kvass into a clean jar and fill it with hot water. We cover it with a nylon cover and let it brew for 2 hours. Then add sugar to the jar and mix the contents well. Leave to infuse for another 30 minutes, covering with a napkin. After that, pour a little liquid into a bowl, dissolve the yeast in it and add them to the yeast in a jar. Cover again with a napkin and leave to roam for 12-13 hours in a warm place. Ferment is infused. It is necessary to strain through gauze or a sieve and put the first kvass in the cold. So we have prepared a sourdough, which we will use to make kvass.

Step 2. Cooking kvass.

To do this, take a jar, put half of the leaven in it, add three tablespoons of dry kvass, fill with chilled boiled water, report 3-5 tablespoons of sugar and put it in a warm place for 24-36 hours. When the kvass is infused, it is drained and put in the cold. Kvass is ready.

Step 3. Serve the kvass.

When kvass is used for drinking, you can put sugar in it to taste. Kvass is also used for cold soups and okroshka. Enjoy your meal!

Recipe Tips:

- - When brewing kvass, you can put a few raisins in it, a slice of lemon and a leaf of black currant.

- - When preparing the starter culture, the first kvass can smell strongly of yeast. In this case, it is poured without using it as food.

- - Sometimes instead of dry kvass, slices of brown bread are used. In this case, they must be strongly dried in the oven.