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Kvass from rye flour with yeast

5053

Kitchen Russian

Calorie content 25.9 kcal

Portions 3 l.

Cooking time 1 d.

Proteins * 0.4 gr.

Fats * 0.1 g

Carbohydrates* 6.2 gr.

Content

Nothing can be tastier than homemade kvass made with your own hands! It is tasty, healthy, and serves as an excellent basis for homemade okroshka in the hot season. Be sure to try making homemade kvass, and you will no longer want to buy it in the store.

Ingredients

Peeled rye flour 100 g Granulated sugar 80 gr. Dry yeast 2 - 3 gr. Raisin 1 handful Water 3 l.

Cooking process

First, fry the rye flour in a dry skillet until it has a characteristic creamy color. Do this over low heat, stirring the flour constantly with a spatula.

When the flour starts to turn golden, control the roast very carefully so that it does not burn and blacken.

The flour fried until cooked should be exactly the same color as in the photo.

Pour the flour from the pan into a small jar, mug or bowl and immediately add a little water. Add granulated sugar to the mixture and stir with a whisk.

If you can't stir the flour with water until completely homogeneous with a whisk, beat the mixture with a blender.

Pour the mixture into a three-liter jar, add unwashed raisins and draw water over the shoulders of the jar. Then pour the pressed yeast crumbs into the jar with the blank. Close the jar with a lid and leave to ferment for a day right on the table.