Homemade bread kvass without yeast

Freshly made homemade kvass will help quench your thirst. The remaining crackers and raisins in the jar can be used as the basis for the next batch of kvass, you just need to add some more freshly dried crackers and a little sugar.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

2.5

Black bread

350

Sugar

180

Raisins

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 0 % 0 g

Carbohydrates 92 % 12 g

52 kcal

GI: 0 / 50 / 50

Step-by-step cooking

Cooking time: 2 d

Step 1:
Prepare the ingredients. To make homemade bread kvass without yeast, we will need: rye bread (I have Borodinsky with coriander on the hump to enhance the flavor of kvass, but any bread will do. The richer the color of the bread, the darker and tastier the kvass will be.); clean drinking water at room temperature; unwashed raisins; sugar.
Step 2:
Black bread cut into medium cubes.
Step 3:
Put the bread on a baking sheet and dry in the oven until crispy crackers.
Step 4:
Put rye crackers in a three-liter jar.
Step 5:
Add sugar and unwashed raisins. In no case should the raisins be washed, since there are bacteria necessary for fermentation on its surface.
Step 6:
Pour clean drinking water into the jar, not topping up a little to the brim. Since the crackers will swell during fermentation, water can pour out if the jar is filled to the brim.
Step 7:
Cover the jar with a lid or gauze and put the kvass to ferment in a dark warm place for 2 days.
Step 8:
After 2 days, strain the finished kvass through a sieve.
Step 9:
Pour kvass into a jug and put it in the refrigerator for 2-3 hours to cool. Then pour into glasses.

Everyone in my family loves kvass. But I'm tired of buying carbonated store drinks. For some reason, they make you even more thirsty, and the amount of carbohydrates and preservatives makes you wonder what we actually drink. So I decided to make my own kvass from black bread. About five years ago I was already preparing one and decided to repeat the experiment.

Russian kvass is one of the best soft drinks. In terms of taste and nutritional qualities, it has no equal. Invented more than a thousand years ago, kvass enjoys well-deserved popularity at the present time.

In Russia, the first written mention of kvass dates back to 989, when Prince Vladimir of Kiev converted his subjects to Christianity. In the chronicle on this occasion it was written - "To distribute food, honey and kvass to the people."

The word "kvass" is certainly of Russian origin and means "sour drink". However, for the sake of objectivity, we note that even 8 thousand years ago, the ancient Egyptians were able to cook something similar to kvass from barley grains, something in between modern kvass and beer.

Kvass used to be prepared from various types of cereals: rye, barley, oats, millet. There were about a thousand recipes at that time! Old kvass with mint and raisins, Russian kvass on rye and crushed barley malt, northern kvass from rye flour, flour from Icelandic moss and blackcurrant leaves, white kvass, red, cracker, strong, okroshechny kvass, ginger, viburnum, raspberry, strawberries, cherries, pears... Kvass was made differently, depending on the area, climate, time of year, prosperity in the family and the tastes of the owners.