Brown bread kvass is a wonderful way to quench your thirst! Recipes, subtleties and secrets of making a nutritious and healthy drink - kvass on brown 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 were preparing a delicacy similar in composition to modern kvass. It was believed that it has healing properties and effectively cures many diseases. But nevertheless, Russia is truly considered the birthplace of kvass. In Russia, kvass was recognized as a drink consumed universally and daily. And his presence in the house symbolized well-being and happiness.
Kvass is considered to be 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 remove cholesterol, strengthen blood vessels and increase hemoglobin.
Kvass is a treat, giving at the same time a feeling of satiety and lightness! Kvass from black bread at home is very easy to prepare. And to taste it, believe me, will not concede to what was previously bottled in barrels.
General principles for making kvass on brown bread
• Making kvass at home is really easy! Two essential ingredients: yeast and dry bread. Yeast must always be fresh, keep track of their expiration date. The addition of honey, raisins, peppermint and other herbs to the drink is welcome.
• Dishes should be glass or enameled, but not metal, so that oxidation processes do not occur.
• It is recommended to drink ready-made kvass for several days, since then it can ferment and simply become sour. Store, of course, should be strictly in the refrigerator.
• For kvass, dry crackers in the form of sticks. This is best done in the oven, on a dry baking sheet, at a temperature of 120 degrees. Put the pan in a preheated oven. During drying, mix the pieces at least three times.
• The average time for kvass fermentation is one and a half days. Timing varies depending on the selected starter culture (based on or without yeast) and room temperature.
Classic bread kvass
Ingredients:
• 800 g of rye bread;
• 4 tsp dry yeast;
• 6 tbsp. tablespoons of sugar.
Cooking method:
1. Bake fresh bread in the oven at 180 degrees for about 15 minutes until golden brown. Toasted bread gives a beautiful dark shade to kvass.
2. At the bottom of a three-liter glass jar, lay out dried slices of bread. Pour sugar on top and fill the bread with boiling water halfway. Leave for 20 minutes.
3. After a third of the 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 bread. At first, kvass may seem cloudy to you, but leaving it in the refrigerator for half an hour or an hour will make the drink more transparent.
Herb bread kvass
Ingredients:
• water - 5 liters;
• black rye bread - 0.5 kg;
• 20 g of pressed yeast;
• lemon balm - 1 tbsp. spoon;
• coriander - a teaspoon;
• caraway seeds - 0.5 teaspoons;
• granulated sugar - 180 g.
Cooking method:
1. Dry the bread and brown in the oven for about an hour over low heat. Pour croutons in a container of water at room temperature, cover with gauze and leave for two days in a warm place.
2. After two days in boiling water we brew pre-crushed 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 brewed and the yeast is activated, we filter the kvass wort.
5. Subsequently, add brewed herbs, sugar and yeast to the future kvass. All components are thoroughly mixed until sugar dissolves. Leave for 16 hours in a dark place with a lid tightly closed.
6. Then pour into another container (plastic bottle), close tightly and insist another 5-6 hours in a warm place.
7. Then 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
Ingredients:
• 6 liters of water;
• loaf of black bread;
• fresh mint;
• 170 g of sugar;
• a tablespoon of dry yeast.
Cooking method:
1. Dry the bread in the oven at 130 degrees for half an hour.
2. Break the crackers into pieces, mix in a saucepan with warm water, cover with a lid and remove for 2 days in the pantry.
3. Over time, the wort is taken out of the dark room and filtered.
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 the container with kvass and mix well. Cover 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
Ingredients:
• water;
• brown bread - 1/5 of a loaf;
• 9 mint leaves (20 g);
• yeast (25 g).
Cooking method:
1. Dried slices of black bread and make sure that it does not burn. We break them with our hands as small as possible.
2. The resulting crackers are transferred to a stainless steel container. Pour them with boiling water and let stand for three hours.
3. After 3 hours, it is necessary to strain. Add 200 g of sugar through a sieve. Add mint and 25 g of yeast. Again, leave in a warm place for 6 hours, covering with a towel.
4. After half an hour, the “dough” rises, in several places we pierce with a spoon to lower it, and leave it for 5 hours.
5. Re-filter and pour into bottles in which they previously put raisins (a pinch in each bottle).
6. Pour our foam kvass through the funnel, close it tightly with a lid and send it to cool in a lying position.
Kvass on black bread "Traditional"
Ingredients:
• crackers made of brown bread;
• pack of dry yeast (10g);
• half a glass of granulated sugar;
• raisins;
• water;
• granulated sugar 200 g.
Cooking method:
1. Pour crackers into the pan, pour hot water (1.5 l). Hot water will well draw taste and color from crackers. Leave to cool to a temperature of 35 degrees.
2. Pour 100 ml of water into a deep bowl, pour 3 tbsp. tablespoons of sand and a pack of dry yeast. Mix all the ingredients until the yeast is completely dissolved.
3. Pour the resulting liquid to breadcrumbs, mix a little. Close the pan with a towel and leave it 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 roam for another 12 hours.
6. After 12 hours, pour the kvass into plastic bottles, not topping up to the end. We leave a little empty space so that they do not explode.
7. Ready kvass is removed 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
Ingredients:
• water - 3 liters;
• brown bread - 300 g;
• 40 g of raisins;
• 200 g of granulated sugar.
Cooking method:
1. Brown bread cut into small pieces. We set to dry in the oven, at this time we boil the water and cool it to room temperature.
2. Pour crackers in a separate container, pour the unwashed raisins there, on which kvass can easily ferment.
3. In cooled water we dilute sugar (130 g). Pour sweet water into the container. We do not fill it to the very top, so that during fermentation it does not leak out. Mix thoroughly and, covering with gauze, remove the kvass in a dark place. As soon as the foam and a slight smell of fermentation appeared, crackers began to mix - we measure out exactly two days.
4. After two days, add the remaining sugar (70 g) to the kvass, filter through cheesecloth and bottle it with 3-4 raisins. Tightly close and remove for 10 hours at room temperature. Saturated with carbon dioxide, transfer to the refrigerator until it cools completely.
5. The remaining bread can be used as sourdough for new kvass.
Tips and Tricks
• If the taste of kvass is too tart and gives off alcohol, do not rush to get upset, add a little sugar and water.
• It is important that crackers do not burn and break well. The best solution is to put them at a low temperature, but for a long time. To give a darker color to kvass, you need to “overexpose” crackers a little. Another trick is to add a few slices of white bread next to it in order to monitor the change in its color while in the oven, because it is difficult to notice a burn on black bread.
• To make fermentation of kvass more effective, we leave the bottles with its contents in a lying position. The area of contact of the yeast with the wort will be wider.
• In no case do not add dry yeast to the hot mixture, the yeast will die, and kvass will not work.
• Thanks to raisins, kvass will become carbonated.
Black bread kvass 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 competitor to a large number of drinks that can quench your thirst in the summer.
Be sure to try to make a nutritious drink according to one of our recipes!
