In the old days, bread kvass was a truly universal drink. He was drunk by fastors, peasants and even knowed, used in medicine to eliminate stomach pain and increase energy. For real enthusiasts, we offer to make bread kvass at home, especially since the process is quite simple, and the ready-made drink has not only a pleasant taste, but also a whole host of useful properties.
Bread kvass at home - recipe
Bread kvass is a simplified version of the drink that was prepared in Rus from sprouted grain. To avoid unnecessary fuss with the germination and drying of grains, it was decided to use ready-made rye bread for the wort in a mixture with the freshest yeast, which you will find (if you are preparing yeast kvass).
Ingredients:
- rye bread (dried) - 1 kg;
- water - 2.8 liters;
- sugar - 235 g;
- fresh yeast - 40 g.
Preparation
Dried bread should be baked before browning. Ready ruddy rusks will give the drink a pleasant color and taste. Then the rusks are transferred into a container of glass or an enameled pan, poured into water and left in the warmth. The time of such proofing varies within a couple of hours, with the drink should be periodically mixed. Next, the ready infusion should be drained, and the rusks should be refilled and left at the same time. Both infusions should be combined and cooled to a temperature just below room temperature. Then sugar is poured into the base of kvass and put the crumbled yeast. The drink is left for fermentation for half a day. Fermented kvass is poured on the chosen container and stored in cool for no more than three days.
How to make bread kvass at home without yeast?
For the preparation of such kvass it is necessary to use a special bread starter, which will ferment the drink in the absence of yeast. To make this sour, a slice of crumbled rye bread is poured with a couple of glasses of warm water and add no more than a teaspoon of sugar. The resulting gruel is covered with a cloth lid and allowed to wander for a couple of days. The ready ferment has a sharp smell and taste.
Ingredients:
- sugar - 10 g;
- rye bread - 2 slices;
- bread sourdough - 480 ml;
- water 1.4 liters.
Preparation
When the leaven is ready, it is poured into a clean container, supplemented with crumbled bread and sugar, and then poured with water. Re-cover the container with a future kvass napkin and leave in a warm for a couple of days. Try the drink after a lapse of time and if it is brought to the desired taste - pour into a clean container and drink, without forgetting to pre-cool.
Bread kvass - a recipe for cooking at home
This kvass was called boyar. It was prepared from bread crusts and rye bread rusks, supplemented with mint and honey.
Ingredients:
- rye biscuits - 1 kg;
- water - 4.3 liters;
- fresh yeast - 45 g;
- Dried mint - 1 teaspoon;
- honey - to taste.
Preparation
Before making bread kvass at home, pour mint glass of boiling water and leave to steam to release all essential oils. A glass of warm water fill with fresh yeast. The remaining liquid boil and pour boiled water on crumbled stale bread. Let the soaked breadcrumbs cool to 30 degrees, add the activated yeast and mint infusion. Leave the drink for a day, skip the kvass through the cheesecloth and mix with honey, pouring the last to taste to achieve the desired sweetness. At this cooking bread kvass in the home is complete. It remains only to pour the drink on clean containers and cool before taking the sample.