With the onset of summer heat, recipes for the preparation of refreshing and perfectly thirst-quenching beverages are becoming especially popular. One of them is bread kvass, the properties of which fully correspond to the requests of this nature.
How to make bread kvass at home?
Preparing kvass home bread is elementary, but without the right advice, relevant recommendations and proven recipes to cope with the task will still be problematic. The following selection of recipes and general subtleties of technology will help to cope with the task even for a beginner.
- Bread for kvass is used dried, for which the sliced slices are sent to the oven and browned to the desired degree of blush.
- The more ruddy the croutons are, the more saturated the beverage will be to the taste and color.
- It is not recommended to maintain the base of the drink longer than the recommended time to avoid peroxidation and complete conversion of sugar into alcohol.
- Homemade kvass from bread will be tastier if you cool it well before consumption.
Sourdough for bread kvass at home
Correctly prepared leaven of bread for kvass will become the guarantee of obtaining the ideal drink in all parameters. As a rule, the mixture is obtained by fermenting the bread infusion with yeast. The substance that settles on the bottom of the can after the fermentation process is and will be a leaven that is used for subsequent cycles.
Ingredients:
- bread crumbs - 150 g;
- sugar - 4 tbsp. spoons;
- yeast, fresh pressed - 15 g.
Preparation
- They put biscuits into a jar, pour boiling water, filling the container with ¾ of the entire volume, wrap it.
- After the contents have cooled to 30 degrees, dilute in half a glass of warm water yeast and pour to breadcrumbs with water.
- Leave the masses to wander for a day in the heat.
- The top layer with breadcrumbs and liquid is poured, and the precipitate (ferment) is used for cooking kvass.
Kvass home bread with yeast - recipe
The classic recipe of kvass at home from bread presupposes the preparation of a yeast starter, the process of creation of which has been described above. Each subsequent serving of a refreshing beverage will have a more pleasant aroma and a mild flavor and an ever less noticeable yeast aftertaste.
Ingredients:
- yeast starter - 1 serving;
- bread crumbs - 150 g;
- sugar - 1/3 cup;
- raisins - 5-10 pcs.
Preparation
- They put a leaven, biscuits prepared from yeast and bread, and pour in the sugar.
- Pour the contents with warm water (30-35 degrees), pre-boiling it and chilling.
- Cover the dish with a towel and leave it for fermentation.
- A day later, the contents of the cans are filtered, bottled, adding a few raisins to each, and placed in a refrigerator.
- A day later, cooked kvass from bread at home can be tried.
How to make homemade kvass from black bread?
The following recipe of kvass from black bread is performed with dry yeast, which allows you to get a less pronounced yeast flavor of the drink already at the first stage. If desired, a little mint, caraway, ground ginger or horseradish can be added to the base, resulting in new impressions from the tasting of the ready-made drink.
Ingredients:
- black bread - 0,5 kg;
- dry yeast - 15 g;
- sugar - 150 g;
- raisins - 50 g;
- water - 5 liters.
Preparation
- Dice the black bread and dry it in the oven.
- Place the rusks in two 3-liter jars and pour into each 2.5 liters of boiling water.
- After 5 hours, the infusion is filtered, yeast, sugar and raisins are added, left for a day.
- Again, filtered kvass bread, bottled and cooled.
Homemade kvass from rye bread
Delicious aromatic kvass from rye bread, prepared in view of the recommendations set forth below, has a pleasant sourness and a subtle aroma of lemon. Citrus fruit is preliminarily lowered for a couple of minutes in boiling water in order to get rid of the bitterness inherent in it, cut into slices and get rid of pits.
Ingredients:
- rye bread - 0,5 kg;
- yeast pressed - 10 g;
- sugar - 100 g;
- raisins - 10 pieces;
- lemon - ¼ piece.
Preparation
- Rye bread is dried, pawned in a suitable container, poured for 8 hours with boiling water.
- Infusion filter, squeeze, supplement yeast, sugar, raisins and sliced lemon slices.
- Leave the rye bread kvass for 8 hours, then filter, bottled and cooled.
Kvass from birch sap with bread
The preparation of kvass at home from the bread according to the following recipe differs from the previous ones primarily by the composition of the drink. In this case freshly harvested birch sap is used instead of water, which not only transforms the taste characteristics of the drink, but also significantly increases its valuable properties.
Ingredients:
- rye bread - 300 g;
- birch sap - 3 liters;
- sugar - 100 g;
- unwashed raisins - 50 g.
Preparation
- Dry the bread in the oven, put it in a jar, add raisins, sugar.
- Pour the contents of the can with slightly warmed birch juice, cover with a cloth and leave in the heat for fermentation for 3-5 days.
- Filter the finished bread birch kvass , bottled and cooled.
Kvass from white bread at home
Kvass from white bread has a light color, less pronounced bread taste and more subtle flavor. For supporters of this variation of the drink the following recipe. For its execution use white oven-dried bread. In other respects, the technology of creating a drink is similar to the one that suggests rye varieties as the basis.
Ingredients:
- white bread (crackers) - 400 g;
- water - 2 l;
- sugar - 100 g;
- fresh yeast - 15 g;
- lemon - 2-4 wedges;
- raisins - 5-10 pcs.
Preparation
- Prepared bread crumbs from white bread are crushed, poured with boiling water and left for 4 hours.
- Add the diluted yeast, sugar, stir, allow to stand for 12 hours.
- Bread kvass filter, pour into bottles, in which add lemon, raisins, chill.
Kvass home bread without yeast with raisins
Homemade bread kvass without yeast is cooked longer than usual, but it is more useful and devoid of unpleasant yeast smell and taste. Fermentation in this case provides rye bread cooked with leaven, an impressive portion of sugar and a handful of unwashed natural raisins. The sweetness of the drink can be reduced in subsequent portions of the drink.
Ingredients:
- rye bread (crackers) - 400 g;
- water - 2-2,5 l;
- sugar - 200 g;
- raisins - a handful.
Preparation
- The jar is half filled with rye breadcrumbs, poured with boiled warm water, in which sugar is previously dissolved.
- Throw a handful of raisins and leave the container to ferment the contents for 3-4 days.
- Filter the ready-made kvass, refrigerate, the precipitate and bread pulp are used to decorate the next serving.
Kvass on bread crumbs
The following recipe for bread kvass at home is simple and easy to perform, if there are several handfuls of breadcrumbs in stock. Drink can be prepared by yeast or without their participation, increasing the fermentation time to 4-5 days and using as a process activator a handful of unwashed raisins.
Ingredients:
- bread crumbs - 400 g;
- water - 2-2,5 l;
- sugar - 100 g;
- yeast - 15 g;
- currant leaves - 5 pcs.
Preparation
- The rusks are poured with boiling water and insist in the heat for 3 hours.
- Filter the resulting infusion, mix with the dissolved yeast, sugar, add the leaves, leave under room conditions for 6-8 hours.
- Ready kvass bottled, cooled.
Alcoholic bread kvass - recipe
Kvass from bread can be cooked with a certain degree, which will especially please lovers of low-alcohol drinks. The strength of drink and its sweetness can be regulated by varying the amount of granulated sugar, and the saturation of taste by the degree of browning in the oven biscuits. Having achieved the desired taste, fermentation can be stopped by placing the container in the refrigerator.
Ingredients:
- bread - 500 g;
- water - 5 l;
- sugar - 300 g-1.5 kg;
- yeast - 30 g;
- citric acid - 5 g.
Preparation
- Bread is cut, dried, roasted in the oven, poured three liters of boiling water and left for 3 hours.
- Filter the infusion, squeeze.
- Squeezes pour the remaining boiling water, allow to stand for 1 hour, filter, squeeze.
- Combine both infusion, add yeast, lemon juice and the desired amount of sugar (for sweets and fortresses).
- Leave the mass for 10 hours for fermentation.
- With insufficient strength add sugar and again give the basis to wander for 4-5 hours.
- To increase the sweetness of the drink, sweeten it and take it to the refrigerator to stop the fermentation and cooling process.