Kvass is a traditional Russian drink that perfectly quenches thirst in the heat. It is much more useful than carbonated drinks or juice juices with a lot of sugar. In addition, the recipe of kvass from rye bread is not so complicated - it is quite possible to make a drink at home. Even inexperienced housewives can cope with the preparation of a fragrant drink. The main condition for success is leaven.
We make homemade leaven
Of course, you can make kvass from rye bread, bought in the store. But it will be tastier and more useful to try independently to make a bread starter and bake your own home loaf. Preparing it will take almost a week, but do not be scared at once - the process is worth it, besides it needs to be done only once. Then you will always have a good leaven in stock. You will need a large bank, four hundred grams of rye flour and four hundred and fifty - pure water. Be prepared for the fact that the leaven may have an unpleasant smell. Such a phenomenon is normal and does not mean that something is going wrong.
So, to make the base from which you get the dough, and then the homemade kvass from rye bread, on the first day of cooking mix one hundred grams of flour and one hundred and fifty milliliters of warm water. It should in no case be hot. The temperature should be below forty degrees, otherwise lactobacilli, present in rye flour, will perish, which means that neither leaven nor kvass from rye bread will work. The mixture will resemble a batter with a creamy consistency. Cover the jar with a towel and send it to a warm place until the next day. On the second day, mix the mixture and add another hundred grams of flour and one hundred - warm water. Mix again and put into heat, covered with a towel. Repeat for the third day the same actions as in the second. In the fourth, do the same. Finally, on the fifth day, the yeast can be used for baking bread. Use it as a spoon, leaving the liquid part for the next time. You can also leave for a further leaven just a piece of freshly baked loaf.
We make kvass from rye bread baked by own hands
For domestic kvass you will need a very large capacity. Take three kilos of stale bread, eighteen liters of boiling water, fifty grams of fresh yeast or two tablespoons of dry, a half kilogram of sugar, one lemon and raisins to taste. Cut the beginner to stale rye bread on slices and fold into a container. Pour everything with steep boiling water and cover with a cloth. Leave the mixture for eight hours. After the specified period, strain the liquid in another container. Bread can be thrown away. In the liquid, add bread yeast, sugar and lemon. Stir the drink thoroughly and leave again for eight hours, covering it with a lid. After eight hours, the liquid will need to be filtered through a sieve with gauze. Kvass from rye bread will be finally ready for use after you pour it into bottles, put in each few raisins, cork and wait until it stands in the cool for a few days. Believe me, the result will surpass all your expectations.