Homemade kvass from rye bread

Step-by-step preparation

Cooking time: 1 day 14 hr

1. STEP 1

   

   How to make homemade kvass from rye bread with yeast? Prepare your food. Take cold water, not boiled. It is better if it is not from the tap, but filtered or bottled. Choose bread with a high content of rye flour - it is this that will give kvass its characteristic taste. Use any yeast, I use fast yeast.

2. STEP 2

   

   Cut the bread into small pieces.

3. STEP 3

   

   Place them on a baking sheet in one row and place them in the oven, preheated to 180°C.

4. STEP 4

   

   Dry the bread for about 15 minutes. During this time, stir it once. The pieces should turn into crackers, become hard, slightly brown, but not burn - such crackers will make the drink bitter.

5. STEP 5

   

   Take a three-liter jar. Place warm crackers in it and add sugar. Put the water to boil.

6. STEP 6

   

   Pour boiling water over the crackers. Leave the jar with water and breadcrumbs until it cools completely.

7. STEP 7

   

   Dissolve the yeast in a small amount of warm water.

8. STEP 8

   

   Pour the water with yeast into a jar of bread (completely cooled), stir.

9. STEP 9

   

   Cover the jar with a piece of clean gauze, a napkin or a lid with holes - excess gas will escape through them. Leave the future kvass to ferment for 36 hours. Then strain it through cheesecloth and put it in the refrigerator. The remains in the jar are suitable for a new batch of kvass - just add a piece of rye bread, sugar and water to the jar. Leave the second batch of kvass to ferment for 2-3 days.

10. STEP 10

    

    Store kvass in the refrigerator and serve chilled. Bon appetit!

Comments on the recipe

Natalia M

26.08.2023

4.8

In the summer you want cold kvass, especially homemade one. I haven’t cooked it for a long time, I even forgot the recipe. It’s good that on the site I found a recipe for homemade kvass made from black bread with dry yeast! All ingredients are included in a three-liter jar, which is convenient. I took rye bread, but not very dark. For example, Borodinsky is almost black and with sprinkles. Accordingly, the kvass will turn out darker and with spicy notes. The crackers were dried for 15 minutes, I was afraid to overdo it, so I followed the author’s recommendations. I put the jar in a bowl, because an intense bubbling process had begun. And not in vain, some of the liquid spilled over the edge. Kvass was infused from lunch until the next morning. By this time, all the soaked crackers had risen to the top. The strained kvass stood in the refrigerator for a couple of hours. The drink is simply wonderful. Sour - sweet taste, bready aroma, lots of tiny bubbles! Perfectly quenches thirst!

nastja

26.08.2023

4.5

In our family, everyone is a big connoisseur of tasty and healthy homemade kvass made from rye bread. We always drink bread kvass in the summer heat. This drink is much healthier and tastier than store-bought ones. And it’s not at all difficult to do, you just need to wait a little. Thanks great recipe!

Natalia

26.08.2023

4.7

Thanks for the recipe!!! The kvass turned out delicious, moderately sweet. Just what I was looking for))) I have a question: when you make the next batch of kvass, what kind of water should you add (boiling water or cooled boiling water)? Thank you.