Kvass from Borodino bread without yeast
0
3944
Kitchen
Russian
Calorie content
22.7 kcal
Portions
3 l.
Cooking time
3 days
Proteins *
0.3 g
Fats *
0.1 g
Carbohydrates*
5.4 gr.
Kvass has always been a popular Slavic drink, especially during hot summer months. It refreshes well, energizes, natural and tasty. There are no flavor enhancers, dyes, or other unhealthy additives in homemade kvass. Also, this kvass does not contain yeast: the characteristic taste and "sparkling" are achieved through the natural fermentation of bread and sugar. To prepare this drink, you need to be patient, as fermentation takes time - at least three to four days, depending on the temperature in the room.
Ingredients
Cooking process
Preheat the oven to a temperature of 180 degrees. Set the baking tray with bread cubes to the middle level. Dry the bread until the cubes are browning. This will take approximately twenty to twenty-five minutes. Open the oven a couple of times during baking and stir the cubes to dry evenly. It is important not to overexpose the bread and prevent sticking, as this can give bitterness in the finished kvass. At the same time, the bread cubes should not remain soft - they need to be dried thoroughly. After baking, let the ready-made crackers cool slightly.
Fill the prepared components with water. It is better to use boiled and chilled water. Cover the container with a clean cotton napkin and leave it for three to four days at room temperature. During this time, the fermentation process will begin - this will become visible by the turbidity of the liquid and the appearance of bubbles.
On the third - fourth day, you need to try kvass. If the sharpness is enough, then filter the kvass and pour it into a clean dish. Store in the refrigerator. If the drink is still fresh and not ripe, we leave it to ferment further, periodically removing a sample. In the bread remaining after draining the kvass, you can add another half of the norm of crackers and sugar, pour water and leave it for fermentation again - so the second portion of kvass will be ready.
Bon Appetit!