Whole-oat kissel
A wholesome oat kissel known for hundreds of years! Make the real, traditional recipe. This kind of kissel from oats truly was cooked centuries ago — served with honey and eaten with a spoon.
Cooking method
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Step 1:
Grind the oats into flour (the finer the grind, the better) using a mill or a coffee grinder. Stir the flour into warm water.
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Step 2:
Mix well.
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Step 3:
Add the starter. If you don't have one, skip this step.
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Step 4:
Add a slice of rye bread. Cover the container and leave it somewhere warm for a day.
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Step 5:
Here's what the mixture looks like after a day.
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Step 6:
Now strain the kissel well. Stir it and strain it. Let the liquid settle, then pour a little of the clear liquid back over the pulp, mix, and strain again. Repeat this several times until the pulp looks like wet sand. Keep the pulp in the fridge — it'll be the starter for your next batch.
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Step 7:
Now cook the kissel: set it over low heat and warm it, stirring constantly, to about 195°F (90°C).
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Step 8:
Stir the salt into the hot kissel. Spoon the kissel into bowls and serve with honey. As it cools it sets up like a jelly. Everyone can pick their own favorite consistency of oat kissel.
- To your health!
Caloric content of the products possible in the composition of the dish
- Oats - 316 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Rye pan bread - 217 kcal/100g
- Dark bread - 217 kcal/100g
- Sourdough starter - 29 kcal/100g
