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Kvass from black bread

0
2709
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.
* per 100 gr. product
Kvass from black bread
Content

Kvass is a Slavic drink that perfectly quenched thirst on hot days during field work. I want to suggest a recipe for black bread kvass. I constantly cook such kvass in the summer at the dacha. This delicious drink is a great substitute for store soda.

Ingredients

Cooking process

step 1 out of 8
Prepare the necessary ingredients for a flavorful rye bread drink.
step 2 out of 8
Boil the required amount of drinking water, add granulated sugar, stir and cool completely.
step 3 out of 8
Meanwhile, cut the rye bread into cubes. If you want to constantly cook kvass, dry the croutons in advance. Spread the bread cubes evenly on a baking sheet, place in a preheated oven to 150 degrees and cook, turning occasionally to prevent them from burning. This can take up to 20 minutes. The color of kvass depends on the color of the croutons.
step 4 out of 8
Remove the finished croutons from the oven and cool, and then put in a glass jar. I use a three liter container. Then add the required amount of pre-washed raisins. Pour in cooled sweet water. Cover the jar with gauze folded in several layers and secure it with an elastic band on top.
step 5 out of 8
Leave to infuse at room temperature for about a day. After fermentation begins, leave the beverage can at room temperature for another 2 days.
step 6 out of 8
Strain the finished homemade kvass through a fine sieve covered with cheesecloth, or drain directly through the cheesecloth that covers the jar.
step 7 out of 8
Pour the strained kvass into the bottle. Add a few raisins to each bottle. Screw the lid back on tightly and leave for about 5-6 hours at room temperature.
step 8 out of 8
Place the strained kvass in the refrigerator to cool, and then serve.

Enjoy!

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