Wheat bread kvass
0
3271
Kitchen
Russian
Calorie content
28.7 kcal
Portions
5 l.
Cooking time
24 hours
Proteins *
0.7 g
Fats *
0.7 g
Carbohydrates*
5.6 g
For the preparation of kvass, not only rye bread, but also wheat bread is used. A drink prepared with such bread has a lighter color and a sharper taste. We also use yeast to make kvass - fermentation will go many times faster, and the taste will be rich. A glass of homemade cold kvass will perfectly quench your thirst on a hot day and restore strength. The drink is completely self-sufficient, but also goes well with, for example, a slice of lemon or mashed mint leaves.
Ingredients
Cooking process
Cut the wheat bread into slices. Cut the slices into small cubes. We place the cubes on a dry baking sheet and send them to an oven preheated to 160 degrees at a medium level. We dry the bread cubes until dry, it will take about an hour. Open the oven from time to time and stir the cubes to dry evenly.
While the bread is drying in the oven, prepare the sourdough. To do this, in a separate bowl, mix the flour with one tablespoon of sugar. Dissolve the crumbled yeast in a glass of warm water and pour the resulting liquid into the dry mixture. Stir the mixture until smooth and leave it at room temperature for one hour. During this time, the leaven will increase in volume and will be covered with foam.
Add the sourdough to the warm bread mixture, mix, cover with gauze and leave until the mass ferments and acquires a characteristic pungent smell. Depending on the room temperature, this may take 12 hours or 24 hours. When the drink ferments, we filter it through a thick sieve, add one tablespoon of sugar and raisins to the strained liquid. We pour kvass into bottles, close tightly and put in the refrigerator to ripen for three to four days.
Bon Appetit!