Homemade kvass from black bread on dry yeast

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. Bread should be used either rye or wheat-rye, but not wheat.

2. Step 2:

   

   Rye bread cut into medium cubes. We put the cubes on a baking sheet or in a baking dish and send them to a preheated 180 degree oven for 15 minutes. During this time, the bread will turn into crackers, it is important that the rye crackers do not burn, otherwise the kvass will be bitter. Warm crackers are sent to a three-liter jar, we also pour sugar there. Boil the water, pour boiling water over the breadcrumbs with sugar and leave until completely cooled.

3. Step 3:

   

   Dissolve dry yeast in a glass of warm water

4. Step 4:

   

   And pour into a completely cooled jar with breadcrumbs. In order for the future kvass to breathe, we cover it with a piece of gauze or a lid with holes on top and leave it to ferment on the windowsill for 36 hours.

6. Step 5:

   

   Filter the finished kvass through a sieve or gauze and send it to the refrigerator for cooling. From the resulting starter, we prepare a new kvass, for this we add 2 pieces of rye bread and 3 tablespoons of sugar to a glass of sourdough and, depending on the temperature in the room, we put it on fermentation for 2-3 days.

7. Step 6:

   

   How to understand that kvass is ready? You can taste or smell a little. Kvass, which is still in the process of fermentation, will be odorless. The finished drink smells slightly sour. While the kvass is fermenting, pieces of bread are running up and down. In the finished drink, they will rise to the top of the jar.

8. Step 7:

   

   Homemade bread kvass is ready! The finished drink is stored in the refrigerator. Enjoy your meal!