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Kvass from rye flour and malt

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2946
Kitchen Russian
Calorie content 167.7 kcal
Portions 5 l.
Cooking time 24 hours
Proteins * 0.5 gr.
Fats * gr.
Carbohydrates* 4.4 gr.
* per 100 gr. product
Kvass from rye flour and malt
Content

Delicious, refreshing kvass can be made at home. The most delicious drink is obtained using malt and rye flour. The strength of kvass depends on the holding time. If you are a fan of dark kvass, insist it longer. And for a special flavor, add some honey or ginger.

Ingredients

Cooking process

step 1 out of 5
First, let's prepare the leaven. To do this, stir in a glass of warm boiled water about half a glass of flour, yeast and leave it overnight under a towel.
step 2 out of 5
Stir the malt in a glass of boiled water (about 50 degrees). And leave to infuse for 1 hour.
step 3 out of 5
Stir the rye flour in water so that no lumps form and heat the mass to 40 degrees. Then we leave it for 30 minutes. and again heat up to 60 degrees. We repeat the process, add sugar and heat to 70 degrees.
step 4 out of 5
Add malt and sourdough to the water with rye flour. Cover the kvass with a lid and put it in a warm place for fermentation for 12-14 hours (the longer the infusion time, the stronger the kvass).
step 5 out of 5
We filter the kvass through a strainer, getting rid of the pulp.

Bon Appetit!

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