One Day Kvass From Rye Bread

The most popular was “kvass”, known in dozens of variants since

1056. The preparation of kvass is long and laborious. First, a mash is prepared from water, flour and malt, which is then fermented. Now it is diluted and enriched with yeast, sugar and various natural flavors. Kvass is drunk unboiled and always cooled. The juices of fruits (apples, pears) and berries as well as some spices such as anise and kitchen herbs, for example mint, give it the most varied flavors.

“Kvass” today is mainly industrially produced and often tapped from the barrel on the street in summer. In stores you can find packaged kvass concentrate, which only needs to be diluted with water. According to a slightly simplified recipe, kvass can also be made at home.

One-day kvass from rye bread (Kvass sutochnyj iz rshanowo chleba)

Note: start 3 days in advance.

Cut the bread into small pieces and dry them well in the oven. Pour the boiling water, cover well with a linen cloth and cool to 30 degrees. Filter through a fresh linen cloth, not squeezing the bread. Add the molasses and mix well.

Mix the yeast with the flour and let it dissolve in a little water. Add to the bread water and let stand for twelve hours at room temperature (about 22 °C ).

Filter again and bottle. Add two raisins to each bottle. Close well and refrigerate. N

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