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Kvass from black bread is a wonderful thirst quencher! Recipes, subtleties and secrets of making a nutritious and healthy kvass drink on black bread. Kvass is a refreshing drink in the summer heat, from which it is simply impossible to break away. Even before our era, the Egyptians prepared a delicacy similar in composition to modern kvass. It was believed that it has healing properties and effectively treats many diseases. But nevertheless, Russia is truly considered the birthplace of kvass. In Russia, kvass was recognized as a drink consumed everywhere and daily. And his presence in the house symbolized well-being and happiness.

Kvass is rightfully considered a healing product. A huge number of useful properties of black bread are known, on the basis of which it is prepared. And they are confirmed not only by people who monitor their weight, nutrition and health, but also by doctors and nutritionists. Rye bread helps cleanse the gastrointestinal tract, removes toxic harmful substances from the body, contains B vitamins, minerals and amino acids, is rich in magnesium and iron, helps to eliminate cholesterol, strengthen blood vessels and increase hemoglobin.

Kvass is a delicacy that gives a feeling of satiety and lightness at the same time! It is very easy to prepare kvass from black bread at home. And to taste, believe me, it will not be inferior to what was previously poured in barrels.

General principles for making kvass on black bread

• Making kvass at home is really easy! Two necessary ingredients: yeast and dry bread. Yeast must be fresh, follow their expiration date. It is welcome to add honey, raisins, mint and other herbs to the drink.
• Dishes should be glass or enameled, but not metal, so that oxidation processes do not occur.
• Ready kvass is recommended to be drunk within a few days, since then it can ferment and simply become sour. Store, of course, should be strictly in the refrigerator.
• For kvass, we dry crackers in the form of sticks. It is best to do this in the oven, on a dry baking sheet, at a temperature of 120 degrees. Place the tray in the preheated oven. During drying, the pieces are mixed at least three times.
• The average time for kvass fermentation is one and a half days. Timing varies depending on the chosen starter (with or without yeast) and room temperature.

Classic kvass from bread

• 800 g of rye bread;
• 4 teaspoons of dry yeast;
• 6 art. spoons of sugar.

1. Bake fresh bread in the oven at 180 degrees for about 15 minutes until golden brown. Toasted bread will give kvass a beautiful dark shade.

2. Put dried pieces of bread on the bottom of a three-liter glass jar. Sprinkle sugar on top and pour half the boiling water over the bread. We leave for 20 minutes.

3. After a third of an hour, add warm water to the very top. We send yeast there, stir well and leave for a day.

4. The next day, the finished kvass is left to strain to get rid of the pulp of the bread. At first, kvass may seem cloudy to you, but after leaving it in the refrigerator for half an hour or an hour, the drink will become clearer.

Kvass from black bread with herbs

• water 5 liters;
• black rye bread 0.5 kg;
• 20 g of pressed yeast;
• melissa 1 tbsp. a spoon;
• coriander teaspoon;
• cumin 0.5 tsp;
• granulated sugar 180 g.

1. Dry the bread and brown in the oven for about an hour over low heat. Pour crackers into a container with water at room temperature, cover with gauze and leave for two days in a warm place.

2. After two days in boiling water, brew pre-chopped cumin, coriander and lemon balm. Leave the infusion for 15-20 minutes.

3. Add yeast to warm water, sprinkle with sugar.

4. While the herbs are brewing and the yeast is activated, we filter the kvass wort.

5. Subsequently, we add infused herbs, sugar and yeast to the future kvass. Mix all ingredients thoroughly until sugar dissolves. Leave for 16 hours in a dark place with a loose lid.

6. After that, pour into another container (plastic bottle), close tightly and leave for another 5-6 hours in a warm place.

7. Then we cool the kvass to 10 degrees by immersing it in a refrigerator or in a bucket of cold water.

Kvass on black bread with mint

• 6 liters of water;
• a loaf of black bread;
• fresh mint;
• 170 g of sugar;
• a tablespoon of dry yeast.

1. Dry the bread in the oven at 130 degrees for half an hour.

2. Break the croutons into pieces, mix in a saucepan with warm water, cover with a lid and put away for 2 days in the pantry.

3. Over time, we take out the kvass wort from a dark room and filter it.

4. Add a little boiling water to mint, in a saucer with sugar too. Stir the sugar until it is completely dissolved, leave the mint to infuse. In a glass of warm water, add yeast and a teaspoon of sugar, mix.

5. Add sugar water, mint, yeast to a container with kvass and mix well. Cover with a lid and leave for 18 hours.

6. After that, pour the kvass into a plastic bottle and leave it in the refrigerator for 5 hours.

A simple recipe for kvass on brown bread

• black bread 1/5 loaf;
• 9 mint leaves (20 g);
• yeast (25 g).

1. Dry the pieces of black bread and make sure that it does not burn. Break them apart with your hands as small as possible.

2. The resulting crackers are transferred to a stainless steel container. Fill them with boiling water and let stand for three hours.

3. After 3 hours, strain. Add 200 g of sugar through a sieve. Add mint and 25 g of yeast. Leave again in a warm place for 6 hours, covered with a towel.

4. After half an hour, the dough rises, in several places we pierce it with a spoon so that it falls, and leave it further for 5 hours.

5. Secondly filter and bottle into bottles, in which raisins were previously placed (a pinch in each bottle).

6. Pour our foamy kvass through the funnel, tightly close the lid and send it to cool in a supine position.

Kvass on black bread Traditional

• black bread crackers;
• a pack of dry yeast (10g);
• half a glass of granulated sugar;
• granulated sugar 200 g

1. Pour crackers into a saucepan, pour hot water (1.5 l). Hot water will draw out the taste and color from the crackers well. Leave to cool to a temperature of 35 degrees.

2. Pour 100 ml of water into a deep bowl, pour 3 tbsp. spoons of sand and a pack of dry yeast. Mix all the ingredients until the yeast is completely dissolved.

3. Pour the resulting liquid into the crackers, mix a little. Cover the pan with a towel and leave in a warm place for a day.

4. After a day, we take out the swollen crackers from the water, filter the liquid through a double layer of gauze or bandage.

5. Pour the liquid into the pan, pour out the remaining sand, add a small amount of raisins and 2 liters of warm water. Cover with a towel and leave to ferment for another 12 hours.

6. After 12 hours, pour kvass into plastic bottles without topping up to the end. Leave some empty space so they don't explode.

7. We put the finished kvass in the refrigerator for a day so that the fermentation processes come to an end. Such kvass is perfect as a dressing for okroshka.

Kvass on black bread without yeast

• water 3 liters;
• black bread 300 g;
• 40 g raisins;
• 200 g of granulated sugar.

1. Black bread cut into small pieces. We put it in the oven to dry, at this time we boil water and cool it to room temperature.

2. Pour crackers into a separate container, pour unwashed raisins there, on which kvass can easily ferment.

3. Dilute sugar (130 g) in cooled water. Pour sweet water into a container. We fill not to the very top, so that during fermentation it does not flow out. Mix thoroughly and, covering with gauze, remove the kvass in a dark place. As soon as foam and a slight smell of fermentation appeared, the croutons began to mix - we measure exactly two days.

4. Two days later, add the remaining sugar (70 g) to kvass, filter through cheesecloth and bottle with 3-4 raisins. Close tightly and put away for 10 hours at room temperature. Saturated with carbon dioxide, transfer to the refrigerator until completely cooled.

5. Leftover bread can be used as starter for new kvass.

• If the taste of kvass is too tart and tastes like alcohol, do not rush to get upset, add a little sugar and water.
• It is important that the crackers do not burn and break well. The best solution is to put them on a low temperature, but for a long time. To give a darker color to kvass, it is necessary to overcook the crackers a little. Another trick is to add a few pieces of white bread next to it to monitor its color change when it is in the oven, because it is difficult to notice burntness on brown bread.
• In order for kvass to ferment more efficiently, we leave the bottles with its contents in a supine position. The area of ​​​​contact between the yeast and the wort will be wider.
• In no case do not add dry yeast to a hot mixture, the yeast will die, and kvass will not turn out.
• Thanks to raisins, kvass will become carbonated.

Kvass from black bread is a traditional Slavic drink that underlies many dishes. It is impossible not to note its useful qualities and pleasant invigorating taste. Now kvass on black bread is a healthy competition to a large number of drinks that can quench thirst in the summer.

Be sure to try one of our recipes for a nutritious drink!

How to cook kvass

kvass at home from rye bread

2 l

30 minutes

45 kcal

5 /5 (1 )

How do you find a drink that can quench your thirst in seconds on a hot summer day? Choose kvass! Following a centuries-old recipe, you can easily prepare this delicious, natural drink at home. Let's pamper our homemade fragrant and refreshing kvass together. Join us, we are starting a cooking lesson on making kvass from bread at home. I will tell and show in photos and videos how to make real homemade kvass from black bread according to an old recipe that has been passed down from mouth to mouth in our family for decades.

Did you know?
How useful is homemade bread kvass? Firstly, this magical drink helps to normalize metabolism, as well as improve the absorption of food. Secondly, kvass quickly saturates and invigorates the body, providing you with energy for the whole day, reduces fatigue and increases efficiency. Moreover, this wonderful elixir has a beneficial effect on the cardiovascular system, and also helps to strengthen tooth enamel, and is indispensable for weight loss. However, in addition to benefits, bread kvass can also harm the body. First of all, homemade bread kvass is strictly forbidden to drink for people suffering from gastritis or cirrhosis of the liver.

kitchen utensils

• First prepare the spicy knife and wood or plastic board for cutting bread.
• Next, we need liter glass jar for sourdough.
• small bowl useful for infusing yeast.
• Plain fork will be needed to knead some components.
• Later you need to prepare three liter glass jar for making kvass.
• For straining kvass we need cheesecloth, sieve and deep bowl.
• Also prepare a clean container for ready kvass.
• Also don't forget about roomy disgusting.

General list of required ingredients

Step-by-step preparation of kvass

Let's prepare the sourdough

1. First of all, put fresh yeast in a small bowl and knead it thoroughly with a fork.
   
   
2. After that, pour three to four tablespoons of water into the same place and stir the resulting mixture well until the yeast is completely dissolved.
   
   
3. Then add sugar and continue to stir the yeast substance.
   
   
4. Now we set aside the resulting mass to the side and let it brew well.
5. Meanwhile, cut the rye bread into small cubes.
   
   
6. From the resulting mass of bread, we shift two handfuls into a glass container with a volume of 1 liter.
   
   
7. Then pour in the same mixture of yeast and sugar.
   
   
8. Then add the rest of the water and mix well.
   
   
9. Now we put the jar of sourdough in a bright place and leave it to infuse for a couple of days.
10. Place the rest of the sliced ​​bread on a baking sheet.
11. Then we send it to the oven for forty minutes, while we do not forget to stir the croutons from time to time so that they do not burn.
    
    

Let's cook kvass

final stage

Video recipe for making bread kvass at home

This video tells in detail how to properly prepare bread sourdough for fragrant kvass at home. Also, after reading this video, you will learn about some tricks that will be useful to you in the process of making homemade bread kvass.

HOME KVASS - well, very tasty!

Real homemade kvass according to the Family Kitchen recipe. Delicious bread kvass on rye bread and yeast sourdough. The best summer drink kvass at home to quench your thirst and make okroshka. Fragrant rich kvass is a natural drink. How to make kvass. How to cook sourdough for kvass.
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2016-07-12T06:00:00.000Z

• Fresh yeast can be safely replaced with three grams of dry. However, the most delicious kvass is obtained from fresh yeast.
• Absolutely any kind of bread can be used to make kvass, but the best kvass is obtained from black rye bread without any additives, such as cumin or dill.
• Remember that the better the quality of the rye bread, the tastier the kvass will be. I advise you to use several varieties of rye bread for bread kvass and you will be provided with a pleasant, uniquely rich taste.

• It is not necessary to cut the bread into cubes at all, you can break it with your hands into pieces of arbitrary shape.
• Rye crackers must be baked until golden brown. If they are a little burnt in the oven, do not use them in the process of making kvass. Such crackers will give the drink an unpleasant bitter aftertaste.
• I recommend that you definitely add raisins to kvass, as it promotes active fermentation.
• I advise you to use pre-boiled and cooled water to room temperature for the recipe.
• To prepare kvass, choose glass or enameled containers.
• In order for the starter to turn out to be of high quality and to cook as quickly as possible, the jar with it must be placed in a warm, bright place so that the sun's rays fall on it. For example, a windowsill is a great place to start your sourdough starter.
• Make sure that kvass does not ferment. Otherwise, it will turn sour and all your labors will be in vain.
• The finished drink can be flavored with blackcurrant leaves, mint, as well as horseradish, honey and any spices, depending on the preferences and tastes of your household.
• The resulting kvass can be used in cooking to make dough for salted crackers, as well as the basis for sour cabbage soup or okroshka.
• If you want to increase the shelf life of kvass, store it in a dark, cool place.

Other options for making kvass

• You already know how to quickly make bread kvass at home. Try now wonderful, very tasty and fragrant.
• I also advise you to pay attention to, it is not only healthy and tasty, but also has pronounced healing properties. In addition, oat kvass is very easy to prepare and does not require culinary experience from the hostess.
• I also suggest you try it. The main advantage of this magical drink is the complete absence of the characteristic yeasty smell inherent in yeast-based kvass. At the same time, the drink turns out to be inimitably tasty and very satisfying.
• In addition, be sure to take a closer look at a very unusual, but incredibly aromatic drink. This version of kvass is relevant for any time of the year, since not only fresh, but also canned birch sap can be used for its preparation.

Eat healthy and never get sick!

Write in the comments about your impressions regarding the above recipe. Also, be sure to share your own kvass recipes and tell us what ingredients you use to prepare this refreshing drink. I look forward to your feedback, as well as new and interesting recipes!

Hello dear readers! Finally, we have a real summer, with all the charms that rely on. The heat is incredible, of the preferred activities - alternating sunbathing with taking a shower. And as for nutrition, it’s definitely impossible to stuff yourself with meat in such weather, for days on end I’m tearing myself up with liquids: fruit drink, compote, smoothies (also, after all, practically liquid) and kvass.

Fruit drink with compote, I think you know how to cook (if not, I'll tell you), to smoothie recipes I have already applied more than once, but now I’ll just tell you the recipe for homemade kvass from black bread. This, I tell you, is an exceptionally tasty and healthy drink!

health drink

Real live kvass is a primordially Russian drink that helped our ancestors successfully avoid beriberi (although they didn’t know such a word then) and even treat scurvy. And in Soviet times, it was sold from large barrels for bottling, and a queue lined up behind it (remember this picture?).

This is a fermentation product, and it acts on the digestive system according to the same principle as kefir. It contains the most important:

• Organic acids and amino acids
• Vitamins A, C, the whole group B, E, PP
• Phosphorus, calcium, iron, copper
• Carbohydrates, but almost no protein

Gorgeous composition! Which, favorably affect the intestinal microflora, and helps our body to digest heavy food. And it also helps to stabilize the water-salt balance and maintain good spirits, strengthens the immune system and improves well-being. And traditional medicine is supportive of the drink - it uses it in many ways.

Important! Kvass has a fairly low calorie content (about 25 kcal per 100 grams),so they don't get fat from it. The danger lies in the fact that it increases appetite and it depends only on you how much you allow it to be done..

So, the benefits of today's drink are huge. And I will not go into details anymore, otherwise you will not receive the promised recipes. I will also allow myself to dwell on some cooking tips, and then I will immediately get down to business.

Secrets of brewing

They are necessary in order to definitely not get into a mess and cook kvass, even if you have never made it. I promise - you will get the most delicious and healthy bread drink. So:

• You need to prepare a drink only from rye bread, but you can experiment with varieties. After all, tastes do not argue!
• Make sure that the crackers do not burn, otherwise you will not get such a pleasant, sweet and sour taste.
• Do not completely fill the entire volume of the container, leave about one tenth free so that the drink can freely ferment as much as it wants.
• Be sure to cook in a container that does not oxidize. It can be glass jars or bottles, and if you do it in a saucepan, then choose enameled or stainless steel.
• Raisins will increase fermentation, thus it will become carbonated, the taste will be sweet and sour.
• Kvass from malt has a carbonated, rich taste and a beautiful amber color.
• A drink with the addition of berries and fruits (pears, plums and apples) has a sour taste, for more sweetness - add more sugar.
• The longer you insist it, the stronger and sharper you get the taste as a result.
• If you want to give your drink a special taste, you can flavor it with honey or blackcurrant leaves, mint or spices - depending on your preference.

Softened crackers used in the first ferment can be used a second time. To do this, squeeze them well and put them in the refrigerator, and when you decide on a new portion, then take them out, wait until they warm up to room temperature, add sugar and fresh sourdough is ready!

I had some preparations for a long time today. Almost even before the recipes, she told step by step all the subtleties of kvass brewing. However, advice is still not enough, let's proceed to specific recipes.

How to cook kvass

And I’ll start with the classic version with yeast, I’ll try to explain everything in detail, but if you have any questions, I’m waiting for you in the comments, write, I will definitely answer.

Classic variant

We will need the following ingredients:

• 0.5 kg of black bread;
• 5 liters of water;
• 0.25 g of sugar;
• 20g pressed yeast (or dry - 5 grams).

Detailed action plan:

1. Cut the bread into small cubes and dry in the oven until golden brown.
2. We boil water, cool it to a temperature of 30-35 ° C and pour it into the container where the drink will ferment.
3. Add crackers, close the container with gauze or a thin towel and put in a dark place for about a day. The resulting mixture is called wort.
4. We filter the wort, while squeezing the crackers well. Pour into another container or thoroughly rinse the existing one.
5. Add 200 gr. sugar and diluted yeast (it is better to take pressed, but you can also dry) to the wort.
6. We cover the container with a lid, but not tightly, otherwise carbon dioxide will not come out and you risk getting a "little explosion at the pasta factory." Again put in a dark place for another 14-15 hours at room temperature.
7. We finally filter the drink.
8. Add the remaining 50 gr. sugar and mix very well.
9. Pour into bottles or jars and seal tightly. Before use, a few more hours should pass until the kvass rests in a dark and cool place.

Note: there is a faster way to prepare the wort. To do this, crackers are poured with boiling water, allowed to cool to room temperature, and yeast and sugar are immediately added.

I found a very good video for you with a photo and a detailed description of the process. Look, the recipe is a little different, but it is also working, I have already managed to prepare a portion of kvass using it:

No yeast for PP fans

Don't want yeast? For lovers of proper nutrition, I offer a recipe for yeast-free kvass with raisins. To prepare it, we take the same composition, only without yeast. Instead, add 50 g of raisins. The cooking process is also not very different:

Pour the dried crackers with sugar with boiling water and leave to cool. Then add raisins and leave to ferment for two days in a warm, dark place. Do not forget, the semi-finished product must breathe, so do not close the lid, but only with gauze or a towel.

In conclusion, we filter the drink and add another 50 grams of sugar. Pour and add a couple of raisins to each bottle. Kvass without yeast is ready!

Attention! If you are not satisfied with my volumes, you can calculate the number of products yourself. Why bother with trifles, let's cook kvass for 20 liters of water! Therefore, you need to take 2 kg of bread, 1 kg of sugar and 200 grams of raisins.

There is one subtlety here: kvass, already prepared on the used bread wort, only becomes tastier every time. So do not throw away the pomace, but make the next portion with them.

Truly "male" kvass

A very interesting recipe, called for some reason "Boyarsky", has a special tonic property due to the mint in the composition, and masculine because our men especially love it. Prepared according to the traditional recipe, but the composition includes 2 new ingredients. And so, for its preparation we need:

• 1 kg of black bread;
• 5 liters of water;
• 300 grams of sugar;
• 30 grams of pressed yeast (or 7 grams of dry);
• 1 cup wheat flour (variety is unimportant);
• mint leaves.

And here is a new element - sourdough! For her, you need to dilute the yeast with a glass of warm water, add some sugar and wheat flour. In order for this whole economy to fit well, we put it in a warm place.

By the way! The store sells blanks for making homemade kvass - you can use them, but then the taste will not be the same as that of a drink prepared completely with your own hands.

At this time, pour black crackers with boiling water, add sugar and leave to cool. When the liquid has cooled, mix the leaven with the kvass wort and mint tincture(remember how to do it?) and again leave to roam, only now for a day. After a day, carefully filter and add a little sugar, bottle and store in the refrigerator.

For lovers of experiments

I have specially selected this point for fans of unusual sensations. Kvass is exactly the product, with the composition and method of preparation of which you can experiment endlessly. Although not, the method is practically unchanged: kvass wort is prepared (with or without yeast), always with black bread croutons. And already various components are added to it, each of which gives its own unique taste.

What could it be:

• Herbs and even shrub leaves ( currant, for example)
• Fruits (apples are especially popular)
• Vegetables (here the championship is in beets)
• Dairy and dairy products
• And even hell

A big plus is that our today's drink is quite simple to prepare and does not require a large number of ingredients. The main thing is to follow the recipe and not miss a single step, and as a result you will get natural homemade kvass with a rich taste.

Attention! The drink retains its beneficial properties for about 3-4 days, so enjoy yourself and treat your family and friends no longer than this time!

Some variations on the kvass theme are presented in the video:

Contraindications to the use of kvass

Of course, today's product, in addition to pluses, has its minuses, and I can’t help but say about them. So, you need to be careful about kvass if you have:

• stomach ulcer, gastritis, or frequent heartburn
• increased levels of stomach acid
• a serious disease such as cirrhosis of the liver
• urolithiasis and any kidney disease
• individual food intolerance

It is also undesirable to use kvass for pregnant women, young children and drivers - the drink contains a small amount of alcohol due to fermentation. In general, each product should not be abused, everything should be in moderation! Keep this in mind, and better do less so that there is no temptation to overdo it.

Now you know how to make a cooling drink for the whole family, and a little later I will tell you how to make kvass from rye flour. Food prepared at home from natural ingredients is always much tastier than bought in a store, because a homemade drink is prepared with soul! I will be glad to see your family recipes and tips in the comments, we will exchange experiences. Enjoy your meal!

Thanks to everyone who read to the end, I'm always glad to see you on my blog! If you liked the article, please share it with your friends on social networks, I will be very grateful for it.

“Russian kvass saved a lot of people” - this proverb fully reflects the importance of this drink for the Slavic peoples. Unfortunately, today's drink, which is on the shelves in stores and is called kvass, can hardly be called the savior of the Russian people - it is often a mixture of preservatives and acids that are not very beneficial for the body. Fortunately, bread kvass is very easy to make at home.

In the summer, perhaps the best drink that quenches thirst, gives strength and refreshes, is natural kvass. It is impossible to say exactly how it affects our body. Some say that there is no better and healthier drink to be found. Others claim the opposite.

Kvass. Benefit and harm

The benefits are endless. Traditional medicine with both hands for the introduction of this drink into the diet. This is explained by the following useful properties. For example, the natural yeast contained in the composition has a positive effect on the state of health in general, as it contains a large amount of trace elements and vitamins. Kvass has a good effect on the nervous system, helps to strengthen hair, nails, and also improves the skin. This drink not only perfectly quenches thirst, but also effectively fights against fatigue and anemia. It will also help those who suffer from insomnia and poor appetite. However, in addition to all the above useful properties, kvass also has the opposite qualities. In general, any specific product has certain contraindications for use.

For example, it should be borne in mind that kvass, made from rye bread at home, contains about two percent alcohol. The concentration is quite small, and, in fact, does not cause any harm to health, no matter how much the drink is consumed. However, alcohol is still present in it, so it is not recommended to give it in large quantities to children. In everything you need to know the measure. Its use should also be limited to persons who are addicted to alcohol. You also need to be careful for those who suffer from chronic diseases of the gallbladder, liver, and pancreas. This also includes various colitis, gout, liver disease, as well as the presence of allergic reactions to products that contain gluten.

Here he is, kvass. Benefit and harm, of course, relative, are combined in one drink. However, if you follow all the warnings and recommendations, then it will only bring health.

Cooking kvass

Many families traditionally prepare kvass at home from rye bread. It is the simplest and therefore the most common. To prepare this drink, you will need the following ingredients: water (ten liters), one kilogram of rye bread, 25 grams of fresh yeast and a glass of sugar, maybe a little more. Boil liquid. Bread must be cut, and then dried croutons. It is desirable that they acquire a dark crust. It is thanks to her that a slightly smoky aroma and spicy taste appear in the drink. Next, the cooked crackers need to be poured with boiling water and let it brew for about five hours. Then the liquid must be filtered and pre-dissolved yeast is added. Followed by a glass of sugar.

In the case when kvass is prepared from rye bread with dry yeast, then they should be taken at the rate of one bag of 5 grams per 25 grams of fresh. In principle, there is no difference in what form they are added. Therefore, you need to take the option that is more convenient. After the yeast and sugar are added, everything needs to be mixed well, but gently, covered and allowed to ferment for about five hours. After this time, kvass should foam, then it needs to be filtered again and after that it can be bottled. You can also put a few raisins in them. Then the drink will acquire a unique spicy aroma. This is how kvass is made from rye bread with raisins. Its taste is richer and richer. After that, the bottles are corked and put in the refrigerator for a couple of days.

Why does mold appear?

Many of those who have tried to make bread kvass on their own complain about the appearance of mold during the infusion process. This can happen for two well-known reasons. The first of them - if the containers where kvass was boiled or where kvass was poured were not clean enough. To avoid such troubles, it is best to sterilize the dishes. The second reason why mold can appear in the bottle is the presence of air, which creates a favorable environment for the reproduction of fungal colonies. Therefore, when pouring kvass into bottles, it is better to close them with a lid with a hole. A tube is threaded into it, with the help of which air is extracted from the container.

"Boyarsky"

The following rye bread kvass recipe is very similar to the previous one in terms of the amount of the main ingredient used. You need five liters of water, 1.3 kg of sugar, 50 g of fresh yeast, one glass of wheat flour. This kvass is called "Boyarsky". In this case, you will need to pre-prepare the starter. It is done in the following way. Fresh yeast is dissolved in a glass of warm water with a little sugar added. Then the container can be additionally held over the steam. Heat and a small amount of sugar will effectively activate the yeast. This recipe for kvass from rye bread suggests the presence of mint petals.

Dried leaves must be steamed with boiling water. Rye bread can be crushed and poured with hot water. You can also use crackers instead. You can cook them yourself by cutting slices of bread into cubes and drying them in the oven at a low temperature. But if you already have ready-made ones at hand, it is very convenient to use them. After soaking bread or crackers, the infusion must be cooled to 30 degrees and add sourdough, mint decoction, sugar to it. All ingredients are thoroughly mixed. Next, the liquid must be filtered. After that, it can be bottled or any convenient glass container that can be corked. The refrigerator is best for storage. A few days - and the drink is ready to drink.

"Russian"

Kvass from rye crackers called "Russian" has a rich and dense taste, for which many people love it. Thanks to these qualities, it can be called satisfying. He is really able to satisfy not only thirst, but also hunger. Which is not typical for this type of drink. Also, thanks to the combination of ingredients, it has a delicate classic aroma. How to cook rye kvass using crackers? Everything is extremely simple. It is necessary to take about a kilogram of rye crackers and immediately pour them with five liters of boiling water, then leave for about 5 hours, not completely covered. Meanwhile, 50 grams of fresh yeast should be dissolved in one liter of warm water.

To get a starter, you need to add a little sugar. If the yeast does not activate after a few minutes, and foam does not appear, then it is advisable to put the solution in a warm place, you can even cover it. This rye bread kvass recipe also contains raisins. For cooking, it is better to use a dark variety. This will give the drink not only a richer taste, but also a dark noble color. Raisins will need about 50 grams. After the time has elapsed, the infusion, sourdough and another glass of sugar must be mixed and left for about a day. After 12 hours, the liquid must be filtered and poured into containers. Kvass will be infused in them for the next few days, so washed and dried raisins are added directly to the bottle. The drink ripens best in the refrigerator, and its best taste qualities appear on the fourth day.

Kvass, familiar from childhood

It is also impossible not to recall the traditional version of kvass preparation, to which many have become accustomed since childhood. For him, you need only a few slices of dark bread, Borodino is best. You also need a handful of raisins and a teaspoon of dry yeast, as well as a glass and a half of sugar.

Bread needs to be slightly dried and browned. To do this, it is better to send the slices to the oven, heated to 140-150 degrees, for about 20-25 minutes. After that, the resulting dark crackers should be placed in a three-liter bottle. It is also necessary to pour the indicated amount of sugar there, add raisins, as well as yeast.

Then everything is poured with ordinary water at room temperature. After that, you need to mix everything thoroughly. It is necessary to ensure that sugar crystals do not remain undissolved at the bottom of the jar. Next, the container must be loosely closed and left for about a day. After that, the liquid is filtered. It can be bottled or returned to an already clean jar and let it brew for at least another day. This will give the drink a richer and aged taste. Kvass can be consumed even after the first day after infusion. He's already ready.

The benefits of kvass prepared without yeast

Traditionally Russian is considered a recipe for kvass from rye bread without yeast. The question immediately arises - due to what then does fermentation occur? The fact is that yeast-free sourdough does an excellent job with this task. She prepares very simply. Crackers, along with crusts, are soaked in water with the addition of a small amount of sugar. When the mixture begins to ferment, a wort is formed - the same yeast-free sourdough. A drink based on it is considered very healthy and nutritious. Many useful trace elements and vitamins contain rye kvass. The benefits of it are about the same as from the regular use of sour-milk products. For example, kefir, curdled milk, fermented baked milk and others. Beneficial bacteria that arise during the fermentation process help to improve intestinal motility, and also normalize the work of the entire gastrointestinal tract. In addition, the drink has a powerful anti-inflammatory effect.

Step-by-step recipe for kvass without yeast

The process of making kvass on rye bread without adding yeast is conditionally divided into two parts. At the first stage, it is necessary to prepare the starter, which will act as a fermentation activator. To do this, you will need a couple of slices of rye bread along with a crust, one teaspoon of sugar, and two glasses of warm water. Before you mix everything, you should consider one more important point. Slices of bread should be slightly toasted.

This can be done in the oven or in a skillet. After that, they must be put in a half-liter jar, covered with sugar and poured with water. Next, the container should be covered with a towel and put in a warm place. Thus, after a day at a suitable temperature, the wort will be ready. If the container with the starter is in a cooler place, then it will take at least two days for fermentation. The readiness of the wort can be determined by the sharp sour smell and the cloudy appearance of the liquid itself.

Second phase

Then you can proceed to the second stage of preparation. To do this, prepared and ripened wort is poured into a three-liter bottle. Fried crackers, two tablespoons of sugar are also sent there, then the container is filled with water approximately to the level of the neck. The jar must be covered with a towel and placed in a warm or sunny place for several days. After the time has elapsed, the liquid must be filtered. You can do this not with the entire volume, but only with its upper third. Since the sediment sinks to the bottom at rest, the middle part becomes almost transparent. A characteristic foam forms on top, which should be disposed of.

After straining, sugar or honey can be added to the finished kvass to taste. One or two tablespoons per three-liter jar will suffice. You can already enjoy your drink. But gourmets are advised to bottle it with the addition of a few raisins to each. That part of the kvass that had to be filtered should not be poured out. It will come in handy for preparing the next batch of drink as a starter. The remainder should be about a liter. To prepare a new kvass, a handful of crackers and a few tablespoons of sugar are added to the sourdough. After that, the volume is brought by adding water to the initial mark of three liters.

The process is repeated again. Properly prepared sourdough can be used up to three times. If already in the second run the drink did not seem as successful as in the first, then the workpiece cannot be used.

White kvass

Among other recipes, one is also known for preparing white kvass from rye flour. It will take three liters of water, a slice of dark bread and sugar. And of course, the basis of the drink is rye flour. It will need about 300 grams. For cooking, you should take a container of about five liters, into which you need to pour flour, and then pour in water at room temperature. The pot must be put on a slow fire. The liquid should be constantly stirred and brought to a boil, then immediately turned off. In this process, the formation of lumps from the dough is not excluded.

To avoid this, flour should be pre-mixed with sugar. Next, you need to dry a slice of bread, preferably until a dark crust forms. It is more convenient, of course, to use ready-made crackers. Add them to the liquid and leave to ferment for a few days. When the process subsides a little, kvass can be filtered and bottled. It is better to store it in the refrigerator. The sediment remaining at the bottom can be used as a starter for making the next kvass.

Conclusion

Now you know the recipe for kvass from rye bread. This drink can be consumed separately, but do not forget that in Slavic cuisine a lot of cold soups are prepared on its basis. For example, a refreshing okroshka. What could be better in the summer heat!

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