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Kvass from rye bread

0
3725
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 rye bread
Content

Such kvass will be ready 3 days after the start of cooking. Raisins will give a more intense and pleasant slightly harsh taste to kvass.

Ingredients

Cooking process

step 1 out of 4
Cut the bread into small cubes, place on a baking sheet and dry in the oven, stirring occasionally.
step 2 out of 4
Transfer the resulting crackers to a saucepan, add 2 tablespoons of sugar and washed raisins. Pour in boiled warm water and leave warm for 2 hours.
step 3 out of 4
Pour yeast into a bowl, add 1 tablespoon of sugar, pour half a glass of warm water and leave for 10 minutes.
step 4 out of 4
Pour the yeast blank into a saucepan with bread, stir and put in a warm place for a day. Strain the drink through cheesecloth, bottle it, seal it and refrigerate the next day. If desired, you can use part of the cake as a starter for the next portion of kvass, if you add all the ingredients except yeast to it.

Bon Appetit!

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