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Bread kvass with malt

2722

Kitchen Russian

Calorie content 118.7 kcal

Portions 0.5 l.

Cooking time 3 days

Proteins * 1 gr.

Fats * 0.1 g

Carbohydrates* 3.7 gr.

Content

Bread kvass with malt is an excellent drink. In summer, kvass is sold from barrels. And in the store you can buy kvass in bottles all year round. But homemade kvass is much tastier and healthier. Kvass can be used to make okroshka.

Ingredients

Rye crackers 50 gr. Rye fermented malt 25 gr. Granulated sugar 50 gr. Dry yeast 0.5 tsp Water 500 ml

Cooking process

Place rye crumbs, fermented rye malt and granulated sugar in a deep bowl. If you do not have ready-made crackers, then prepare them yourself. Cut the rye bread into slices. Spread the bread squares evenly on a baking sheet, place in a preheated oven and cook, turning occasionally to prevent them from burning.

Prepare boiling water in advance, and then add it to the container with the ingredients. Stir well and let cool to room temperature.

Using a hand blender, grind the resulting mass to a homogeneous consistency.

Add dry yeast to the resulting mass and mix thoroughly. Then pour into a container in which the kvass will be infused.

Add 2 liters of clean drinking water to the container.

Leave on for about 2 days at room temperature.

Strain the finished homemade kvass through a fine sieve covered with gauze, or drain directly through gauze or a clean kitchen towel.

Let the remaining liquid drain.

For each liter of the resulting kvass, add 40-45 grams of granulated sugar. Adjust the amount of granulated sugar depending on your own taste preferences.