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Kvass from black bread without yeast

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2761
Kitchen Russian
Calorie content 22.7 kcal
Portions 3 l.
Cooking time 4 minutes
Proteins * 0.3 g
Fats * 0.1 g
Carbohydrates* 5.4 gr.
* per 100 gr. product
Kvass from black bread without yeast
Content

Natural bread kvass without yeast is very easy to make at home. To prepare it, you will need a little bread, sugar and raisins. Today our choice fell on Borodino bread - due to the content of malt and coriander, it will add pleasant spicy notes and rich color to kvass. The only drawback of cooking is the waiting time while our kvass is infused. However, the result will justify this time, since the kvass is excellent! A huge plus is that the prepared sourdough can be used 2-3 times, each time, spicing it up a little with fresh croutons and a little sugar.

Ingredients

Cooking process

step 1 out of 6
Cut the bread into thin slices, then cut each slice into small cubes.
step 2 out of 6
Cover the baking sheet with baking paper and spread the sliced ​​bread on top of it.
step 3 out of 6
Sprinkle the bread with a little water and place in the oven. Dry the croutons at a temperature of 150 degrees for about 7-10 minutes. At the end of cooking, they should be golden brown. The more they brown, the more saturated and dark the kvass will be.
step 4 out of 6
Put the finished croutons in a three-liter glass jar, add a handful of washed raisins.
step 5 out of 6
Next, add sugar and filtered water to the jar. Mix all the ingredients well, cover the jar with a cotton napkin and leave to infuse at room temperature for 3-4 days.
step 6 out of 6
Filter the finished drink through a sieve and cool it in the refrigerator for 1-2 hours. Then we serve. We supplement the remaining crackers with new ones, add half the sugar norm and prepare the next portion of kvass!

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