Homemade rye flour kvass

Healthy, from ordinary products, inexpensive, the most delicious! Kvass made from rye flour is an ideal drink for quenching thirst. Cooked with your own hands, it will also be very useful, without harmful additives, preservatives and excess sugar. It will take some time to ferment, but the result is worth it!

Anna Slavina

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Water

Rye flour

300

Black Bread

100

Sugar

100

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 % 11 g

47 kcal

GI: 0 / 20 / 80

Step-by-step cooking

Cooking time: 2 d

Step 1:
How to make kvass from rye flour? Prepare the products. Try to find raisins that have not been processed for long storage — let it be ugly, but useful. Any bread will do, both fresh and stale. Boil the water and cool it to 70 degrees. Sugar can be replaced with honey, so kvass will become even more useful. It is better to take rye flour, it is more natural and healthier. Pour it into a deep saucepan.
Step 2:
Gradually, stirring constantly so that there are no lumps, pour water into the pan to the flour. Add sugar, stir. Leave the mixture to cool completely.
Step 3:
Measure out the required amount of raisins. It is not necessary to wash it, since there are bacteria on the surface that will participate in the fermentation process.
Step 4:
Cut the bread, remove the crumb, only crusts will be needed.
Step 5:
Add the bread crusts and raisins to the completely cooled mixture of water and rye flour. Cover the pan with gauze so that the mixture "breathes" and put in a cool place for two days. Do not put it in the refrigerator, the temperature is too low there, the fermentation process will not begin.
Step 6:
As soon as the foam appears on the surface, the kvass will be ready, strain it and pour it into cans and bottles, store in the refrigerator. You can add mint to taste. Delicious and healthy kvass on rye flour is ready, bon appetit!

Kvass was cooked for the first time, it's not difficult to make it, but it will take time. He really liked both me and my family. Kvass is prepared from available products. It quenches thirst perfectly, it is very tasty with mint, you can add ice cubes. Such kvass can become the basis for a window. A great alternative to purchased carbonated drinks.

Kvass is a traditional drink for Russia, which was consumed by all residents, regardless of wealth and class.

The drink is nutritious, with a sour-sweet taste. Now it belongs to non-alcoholic, but in ancient times it could be equated with wine by strength. They used it daily. It was also a drink for special occasions, festive celebrations and commemorations. The inhabitants of Russia considered it curative and gave it to seriously ill people to eat.

Try to cook a native Russian drink - kvass on rye flour, surprise and delight your loved ones!

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.