bread kvass

Traditional dark bread Kvass is a traditional naturally fermented Slavic drink popular in Russia and Eastern European Countries.

Traditional Bread Kvass

litres Water

Borodinsky bread (note 1)

Molasses (note 2)

Honey (note 3)

Yeast (note 4)

Sugar (note 5)

Sterilise all tools, equipment and hands with food safe disinfectant or at least soap and hot water.

Slice and toast the bread in a dry pan or toaster until nice and dark. Don&#39;t just dry it in the oven. It&#39;s pointless.

Dissolve the sugar and honey in a small portion(1 L) of hot water before adding the rest of the water along with the molasses.

Place into a large bucket and add the yeast and toasted bread.

Let the kvass ferment at room temperature, away from direct sunlight. The fermentation process will be visible after 24 hours.

Let the kvass ferment for up to 4 days, or even longer if you like a dryer drink. You judge the readiness by tasting it daily. It&#39;s that simple.

Once you are happy with the flavour, you can optionally and recommended strain out the bread. Bottle it to carbonate the kvass. Preferably plastic bottles. This is more of a safety reason, and it&#39;s impossible to judge carbonation level in glass. You can also pop a few raisins and a strip or two of fresh ginger into the bottles before closing.

Let it ferment for another day or two at room temperature before chilling down in the fridge. Only consume when fully chilled.

Kvass is a traditional fermented beverage that has a similar taste to beer, except it's healthier because it provides probiotics. It's actually made from stale, sourdough rye bread or beets, meaning it's cheap and easy to make. Here's a rye bread kvass (popular in Russia) and a beet kvass (popular in Ukraine).

Rye Bread or Beet Kvass Recipe

sourdough rye bread (6-8 slices), cut into 1/4-inch slices

organic pure cane sugar

dry active yeast

white flour

water

raisins

beets

juice

sea salt

mint leaves

half-gallon, large glass jar

Spread the bread on cookie sheets, and bake for 20 to 30 minutes at 325 degrees F until bread is dark brown. When cool, chop into 1/4-inch pieces.

Bring 2 quarts of water to a boil in a large pot, and then cool to 175 degrees F. Add the bread, stirring well. Cover with a lid, and leave in a warm place for 1 hour. Strain and reserve both the bread and the liquid.

Bring another 1 1/4 quarts of water to a boil, cool down to 175 degrees and add the reserved bread and raisins. Cover with a lid, and leave in a warm place for 90 minutes.

Strain and discard the bread. Combine both batches of liquid.

Place 1/8 cup sugar and 1 teaspoon of water in a small skillet.

Stir continuously over heat until the mixture turns golden brown, but be careful not to burn it. Remove from heat, and gradually blend in 1/2 cup of the reserved liquid.

Stir the mixture into the entire batch of liquid.

In a small saucepan, combine 1/2 cup water and the remaining sugar.

Bring to a boil, lower the heat and simmer for 10 minutes, skimming once or twice.

Stir this syrup into the reserved liquid, and allow the mixture to come to room temperature.

Mix the yeast with the flour, and combine with 1/2 cup of the liquid. Return this yeast mixture to the pot.

Cover the pot with 2 layers of cheesecloth or a kitchen towel, and leave in a warm place for 8–12 hours or overnight.

Cool the kvass to about 50–54 degrees F. Transfer to bottles, seal tightly and refrigerate for 24 hours. The kvass will keep in the refrigerator for 2–3 days.

Rye Bread Kvass

Wash beets, and peel if you are not using organic beets. You can leave the skin on if you are using organic beets.

Add the fermented juice, salt and mint leaves.

To ferment, cover with a towel or cheesecloth, and leave the jar open on the counter or in a warm place at room temperature for 2 days.

Place in the fridge, and consume as desired. Several ounces per day can aid in creating a healthy gut.

Enjoy it as a refreshing drink, and try adding it to both hot and cold soups, sauces and dressings.

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Traditional Bread Kvass

Rye Bread or Beet Kvass Recipe

Top 2 bread kvass recipes from across the web

The most viewed bread kvass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Bread Kvass

Rye Bread or Beet Kvass Recipe

The most viewed bread kvass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine