Homemade kvass raisins yeast bread

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to make homemade kvass with raisins using yeast and bread? Prepare your food. Take bread with a bright taste and a high content of rye flour - they will give kvass its characteristic color and taste. Yeast is suitable both fresh and dry. You will learn how to properly replace yeast and other useful information from the article, the link to which is at the end of this recipe.

2. STEP 2

   

   Pre-boil the water for kvass, then cool until warm. Choose an enamel pan rather than a metal one so that the kvass does not react.

3. STEP 3

   

   Prepare the crackers. To do this, cut the bread into medium pieces. Place them on a baking sheet and place in the oven preheated to 180°C for 10-15 minutes. The bread should dry well and darken. Just don’t overdo it, otherwise the kvass will taste bitter.

4. STEP 4

   

   Pour out some warm water and dissolve the yeast in it. To check their activity, leave the glass to stand for 10 minutes. If a “cap” of bubbles forms on the surface, then the yeast is good and ready to work.

5. STEP 5

   

   Place crackers in warm water, add sugar, and pour in the diluted yeast.

6. STEP 6

   

   Cover the pan with gauze or a linen napkin and leave at room temperature for 2 days.

7. STEP 7

   

   Then strain the kvass through the same cheesecloth or napkin. I took a glass jar. It is better not to use plastic. Throw away soggy bread; it will no longer be useful.

8. STEP 8

   

   Throw a handful of raisins into the kvass, cover again with a cloth and leave to ferment for another day. Then carefully strain again, being careful not to stir the sediment (at the same time, return the raisins to the strained kvass). Place the jar, now covered, in the refrigerator.

9. STEP 9

   

   The kvass is ready, you can cook okroshka with it or just drink it. Bon appetit!

Comments on the recipe

Nata

21.10.2023

4.7

Current recipe, thank you. Kvass also turns out excellent in this version.

Eleno4ka

21.10.2023

4.5

In such heat as we have now, a recipe for making homemade kvass - raisins, yeast, bread - was very useful. I have fresh yeast, I dissolved it in lukewarm water, it didn’t rise like a cap, but it “hissed” and started working in a few minutes. I dried the rye crackers in a slow cooker; I didn’t want to turn on the oven in the heat, so they turned out pale, and the kvass ended up not being as bright in color as the author’s. When the opportunity arises, I’ll fry some crackers for future use (so that I’ll have enough for the whole summer)))). Due to the elevated temperature in the house, the kvass was ready within 24 hours (it’s better to try here). Very tasty kvass, classic, vigorous! If you like sweet drinks, you can add sugar to taste when straining. But for me, the amount of sugar in the recipe is just right! Perfectly quenches thirst and is ideal for okroshka. Thanks for the recipe, katushafin!

Elena

21.10.2023

4.7

I love homemade kvass, especially the way my grandmother once made it. I hope this is the recipe by which I can make kvass that will be similar to the kvass from my distant childhood. Somehow I wasn’t interested in making kvass while my grandmother could both tell and show. Thanks for the recipe. I’ll make it right away and let you know what the kvass tastes like or not. Happy cooking.

Lyubasha

21.10.2023

4.7

I always dreamed of finding a recipe for kvass for okroshka. I tried it and really liked it. The ingredients are simple and the recipe is very easy to prepare. Thank you very much for the recipe. Now I will only cook this kvass.

tylvar

21.10.2023

4.5

I always wanted to find a recipe for good homemade bread kvass. because it didn’t turn out very well for me, either not too tart, or too sweet. And what’s okroshka without the proper kvass. I found this recipe. I did everything according to it, didn’t change anything and voila) I really liked the kvass with raisins. Thanks to the author for the recipe provided)

Elena

21.10.2023

4.9

How lucky I was. Summer is in full swing, the heat is unbearable, I want real homemade kvass, but I just couldn’t find a recipe with raisins. Thank you very much to the author for the detailed description. Maria, please tell me, should I throw away the sourdough afterwards or can I still use it on it? I heard that starters are reusable.

Julia

21.10.2023

4.7

Thank you very much for the recipe for kvass with raisins on yeast and bread! It is very useful in the summer heat to quench your thirst and make okroshka. Previously, we took sourdough from a friend, but something was wrong. No sparkle, no sharpness, no taste. My brother has long said that we need to make kvass ourselves. And your recipe came to the rescue. Thank you!