Homemade kvass: bread, rye, sourdough, without yeast - the best recipes. How to make kvass at home

Homemade kvass from rye black bread is a wonderful and inexpensive alternative carbonated sweet drinks during the hot season. The recipe for making homemade kvass is very easy and simple.

To make homemade kvass, you can use any kind of bread, but most delicious drink comes from black rye bread. The secret is that black rye bread, as a rule, is baked not with yeast, but with sourdough from rye flour, salt and water, as a result of which it contains more lactic acid bacteria, which are actively involved in the fermentation of kvass, saturating it with carbon dioxide (kvass is slightly carbonated) and ethyl acetate, which improves the taste and aroma of kvass.

If you buy dry yeast and add it to the starter, then the fermentation will be alcoholic, not lactic acid, as a result of which the kvass can easily become low alcohol drink with alcohol content up to 3-6%.

Ingredients for making homemade kvass:

Water 3 l
Black rye bread (for example, Borodinsky) 300 g
Sugar 5-8 tbsp.
Raisins 10-15 pcs.
Yeast (optional) 1 tsp

Recipe for making kvass from rye bread:

1. Cut the bread into slices 3-5 centimeters in size, put on a baking sheet and dry in the oven. Bread can also be dried simply on the windowsill, spreading it on a towel.

2. Boil water and leave it to cool. When the water temperature drops to 60-70 ˚С, pour crackers on the bottom of a three-liter jar and fill them with this water.

3. Add 5-6 tablespoons of sugar to the jar. When the kvass is ready, you can add more sugar to it if you wish to make it sweeter.

4. If you are preparing kvass for the first time, and you do not have finished sourdough, then to speed up fermentation, you can add a teaspoon of yeast.

5. For more intensive fermentation kvass, you can add 10-15 raisins, which will make the drink a little carbonated.

6. Stir the contents of the jar well, cover with gauze and leave at room temperature for one to two days.

7. When kvass is ready, decant the drink, if desired, you can add sugar burnt in a pan to give it caramel flavor and darker rich color.

The bread left at the bottom of the jar is now your starter, which can be used for a new cycle of making homemade kvass (and share it with friends). Now you just need to add 5-8 tablespoons of sugar, 100-200 grams of black bread crackers and pour it all over with new cold water. If you want to get low-alcohol kvass, then add a teaspoon of yeast.
Now you know how to cook kvass at home and quench your thirst in the summer heat!

Bread kvass is a favorite delicacy of the Russian people. He met on the tables of simple peasant families and nobility, monks and kings. Every hostess wanted to learn how to make high-quality kvass, wanting to feed her family and protect her from diseases. digestive tract And of cardio-vascular system. Despite the ease of preparation, such a drink really has healing power. Let's see what else kvass from bread is useful for and how to use it. self cooking at home.

What is good bread kvass

Useful properties of bread kvass are not known to everyone. The drink inhibits pathogenic flora and improves the course of digestive processes, increases efficiency and stabilizes metabolism, which makes it possible to classify it as dietary products. Regular consumption of kvass serves as a prevention of beriberi, because its composition contains amino acids, vitamins, microelements.

How useful is bread kvass, judge for yourself:

Useful qualities of the product are recruited from yeast, cereals and phyto ingredients. You can cook it in any variety - sour and sweet, rye with horseradish and bread with mint, fruit and berry, yeast-free and okroshka.

If the drink turned out to be sour, it is undesirable to abuse it. It is harmful for liver pathologies, gastritis with hyperacidity, peptic ulcer and gout. To correct the sourness, honey is added to the drink.

Drinking real kvass will not work, because the old Russian recipe is difficult to execute. At first, the Russians processed grain: they soaked it, germinated it, steamed it, dried it and ground it. Flour was used for wort. It was filled with water and allowed to ferment for several days. In such conditions, the drink had to wait a long time, so the kvass recipe was constantly improved.

Today, experienced "kvass" give housewives different recommendations, the observance of which allows you to prepare high-quality bread kvass:

Bread for wort is better to take rye, yeast is the freshest.
Utensils for infusing the wort can be any, but not aluminum (the substance can oxidize).
Water for the future drink should be boiled and cooled.
Kvass will taste better when stored in a cool room.
You need to drink it in 3 days, otherwise it will turn sour.
If the kvass is berry, the fruits should be selected only whole and without a wormhole.

Kvass from bread according to the simplest recipe

Classical

This kvass recipe is basic. A drink is prepared with yeast (20 g), stale rye bread (1 kg) and sugar (300 g of sand). The loaf is cut into slices and browned in the oven until golden color. Next, crackers are poured hot water(3 l) and periodically stir the ingredients. The must will be ready in 2-3 hours.

To prepare the classic version of kvass from black bread at home, it is necessary to cool the wort to 20 ° C, add yeast and sugar diluted with it. Dishes with a drink remain to be held in a warm room under a clean cloth for at least 12 hours. The drink is poured into clean bottles carefully, trying not to stir. cloudy sediment. The container is tightly corked and cleaned in a cool place for 72 hours. The drink is now ready to drink.

Yeast-free

If you want to get a lot non-alcoholic kvass from black bread, use the recipe for 10 liters of water:

Sugar - 1 cup.
Black / rye loaf - 1 pc.
A bucket of cool boiled water.

How to do yeast-free kvass? bread slices fry until they are slightly charred. Fill the crackers with water, and add sugar. Leave the mixture under the sun for 48 hours to ferment. Once the bubbling stops, drain the liquid into bottles and refrigerate. Use the product as soft drink and under the okroshka.

with raisins

Many housewives include raisins in the recipe to sharpen kvass. But it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes. With raisins, bread kvass acquires a specific taste and bubbles, like champagne. How to make sharp kvass at home?

Take as a basis classic version, but when bottling the final product, throw 3 to 5 raisins into each. Let the drink stand for at least a day, then tightly seal the container and place in the refrigerator for 4 days.

Golden kvass

Make delicious homemade kvass from dry rye bread previous recipe with the only difference that the raisins will go into the wort along with half the amount of sugar and yeast. In a warm place, the workpiece should stand for 3-4 days, then the golden liquid is poured into a separate bowl and the rest of the sugar is added. Pouring kvass into dark bottles and add 3 raisins to each. Tightly sealed containers are taken out to a cold place for at least 2 days.

Ingredients:

Sugar - 5 tablespoons
Raisins - a handful.
Water - 5 - 6 liters.
Rye crackers - 1 kg.
Yeast - 2 tbsp.

Refreshing mint

Bread kvass with mint can be made following the technology of a classic recipe. The difference is the addition of mint infusion to the wort (1 cup). If you have 5 liters of wort, take 3 tbsp. dry phyto raw materials. Pour boiling water over the greens, and let it infuse for several hours. Pour the infusion into the wort and evaluate delicate fragrance drink. It is best consumed in exhausting heat, when other drinks do not quench your thirst.

With currant leaves

Kvass from crackers with currant leaves is pleasant in taste and fragrant. It is not used for okroshka. This is a standalone drink. What can be made from fragrant kvass on bread and currant leaf? To prepare 4 liters of wort, housewives will need:

Yeast - 40 g.
Sugar - 200 g.
Rye crackers - half a kilo.
Blackcurrant leaf - 8 - 10 pcs.

The drink is infused for 12 hours, filtered and bottled, not forgetting to put a few raisins. In a tightly sealed form, the dishes should stand for 3 days.

With hemp seeds

Hemp kvass from Borodino bread will add variety to the usual drinks prepared at home. Such a drink will please the household unusual taste and will have a sedative effect. Let's learn how to make it from the following components:

All components (without bread) are poured into a saucepan with water and heated, preventing the mixture from boiling violently. Bread is added to the broth and immediately cooled. The cool liquid is reheated. As soon as the temperature reaches 40°C, kvass is bottled and infused for 5 days.

With horseradish

Vigorous homemade bread kvass is obtained by adding horseradish. We list all the ingredients of his recipe:

You need to make this kvass in stages:

Pour crackers in a jar with boiling water, leave for 4 hours and strain.
Add yeast and let the mixture ferment for 6 hours.
Add honey and grated horseradish to the mass, mix thoroughly.
Pour liquid, add raisins.
Infuse the drink for only 2 hours and enjoy the vigorous sharp aftertaste.

For okroshka

Kvass on bread, water and sugar is ideal for okroshka. It will not be difficult to make it if you follow this recipe.

With wheat and honey

Do you want to learn how to make fortified bread kvass with bifidobacteria? If everything is done correctly, the output will be saturated healthy drink who is not ashamed to apply to festive table. It will replace carbonated treats and improve the functioning of the digestive system, which often suffers after a feast.

What to do with products for kvass? Rinse the wheat and soak in cold water for 9-11 hours. Drain the water and rinse the beans again. Cover the bowl, leaving the material to germinate for a day or two. If the room is warm, germs will appear quickly. If the process is delayed, the grains must be periodically washed and the old water drained.

Pass the sprouted shoots through a meat grinder. Pour water into a 5-liter bottle (not to the eyeballs), throw prepared wheat, sugar into it and add kvass must. Stir the composition and add water, if there is space. Cover the jar with a napkin and keep the battery for 2 days. Homemade kvass will be ready as soon as a foam cap appears on the surface. Drink the drink with pleasure, but do not forget that it is low-alcohol.

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Homemade kvass from rye bread. bread kvass recipes

Homemade kvass can be prepared not only from, but from bread. For the preparation of bread kvass, you can use any bread, but most delicious kvass obtained from black rye bread. Black bread is not baked with yeast, but with sourdough made from rye flour, salt and water. Fermentation of such bread occurs due to lactic acid bacteria, not yeast. Home kvass made from black rye bread , has good taste qualities and very helpful. Most famous variety rye bread we have is Borodinsky.

Recipe for kvass from rye bread with yeast

Black rye bread cut into small pieces, put on a baking sheet and put in the oven to dry. Be careful not to overcook or burn the bread. And then ready kvass will be bitter.

To boil water. Pour crackers into a jar (preferably 3 liters). Rusks for such a jar need about half a loaf. Layer approximately 8-10 cm thick. Add sugar (3-4 tablespoons) and pour hot water. Pour water over the shoulders. When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or small piece fresh). To breed yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. It is possible and simple warm water. Mix everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.

For more intense fermentation, you can add a tablespoon of raisins.

Then strain the finished bread kvass, bottle it. Add a few pieces of raisins to each and refrigerate for 6-8 hours. I leave overnight.

The next portion of kvass can be prepared without yeast. add a little fresh crackers, one, two handfuls, 3-4 tablespoons of sugar, a few pieces of raisins. Fill with water and repeat the process as described above.

Bread kvass without yeast

In the first portions of kvass according to the above recipe, you first feel the taste and smell of yeast. Many people don't like it very much. Therefore, I will give a recipe for kvass from black rye bread without yeast.

To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.

Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour crackers in three liter jar(almost half of the can). Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour crackers. For more intense fermentation, add a handful of raisins.

Cover the jar with gauze and leave to ferment. After a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3-4 days.

Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.

A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and kvass does not turn sour. If there are no raisins, then you can add more sugar. The next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.

Several small useful tips for making homemade kvass from rye bread.

You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, then it is better to take an enameled or a saucepan from.

Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.

The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.

The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.

Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.

If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new batch of kvass is ready.

Feb-27-2017

What is bread kvass

Bread kvass is the most common, and even the most beloved of kvass. This thick, rich drink is made on the basis of cereal crops or bread. This variety of kvass owes its useful qualities, first of all, to kvass wort, which is made from barley, wheat sprouted grains, rye, oats or bread crusts.

During the fermentation process, the drink produces a large number of beneficial microorganisms, which, getting into our gastrointestinal tract, inhibit the growth of pathogenic microflora, curing dysbacteriosis. In addition, it was bread kvass that saved in the old days from beriberi, anemia and scurvy.

Bread kvass is simply irreplaceable in the menu of people suffering from gastritis with low acidity, neurosis, depression, insomnia, hypertension, coronary heart disease, atherosclerosis. Since kvass contains yeast, it normalizes the condition of people with diabetes. The rich vitamin and enzyme composition of this drink helps in getting rid of such eye diseases as myopia, optic nerve atrophy, retinal detachment, glaucoma.

In addition, this kvass improves immunity, is a means of preventing infectious and viral diseases, since its amino acids and proteins destroy the cells of pathogens of many such diseases.

Real Russian bread kvass cannot be prepared without components such as malt or yeast. Kvass on malt and kvass made on yeast differ from each other in their taste and healing qualities. Consider these two types of drink in more detail.

Bread kvass on malt

The difficulty of making real bread kvass at home is that you have to make the malt yourself, since it is not currently on sale. The manufacturing process of this component in the old days took quite a long time. That is why instead of malt modern housewives use breadcrumbs. Kvass ripens even in this case, however, in taste it is far from the real kvass of our ancestors, moreover, salt from bread has an even more unfavorable effect on the drink.

It is believed that kvass becomes a dietary and prophylactic product with healing properties, including thanks to malt. It should be noted that the malt itself is not narrowly targeted. remedy from any symptom, however, if it is regularly eaten, then healing occurs human body getting rid of many ailments.

Sprouted grain contained in malt strengthens the immune system, activates blood formation and metabolism, relieves vitamin and mineral deficiencies, normalizes the acid-base balance, helps to remove toxins from the body, increases potency and prevents premature aging.

Germinated grain, and accordingly, malt, contains great amount proteins, easily digestible carbohydrates, fiber with dietary fiber, minerals, vitamins, plant enzymes, hormones, pigments and polyphenolic compounds. Such a sharp increase in the amount of vitamins is typical only for germinating grain, which has to overcome many obstacles on the way to sunlight. When the plant begins to work the root system, shoots appear, the content of vitamins is significantly reduced.

In addition, malt contains a large amount of antioxidant substances, which not only protect against diseases, but also prolong life.

Bread kvass with yeast

Often, instead of malt, yeast and crackers are used to make kvass. Yeasts are unicellular organisms - fungi that do not contain chlorophyll. They reproduce by budding daughter cells and cause a fermentation process, as a result of which they receive energy from nutrients.

We have already talked about the usefulness of yeast in the previous section. The beneficial effect of yeast on the body is simply enormous, for the most part, due to the presence of enzymes in them that destroy the microbial cells of the causative agents of many diseases.

The healing properties of fungi are also due to the presence in them of nucleic acids, phosphatides, mineral elements, vitamins and proteins saturated with essential amino acids.

Yeast fungi are very capricious. So, before the invention of the thermometer, fermenters had to dip their fingers into the prepared wort to calculate the temperature for adding yeast. If it is cold, the yeast will not work; if it is hot, it will die.

Kvass prepared with the addition of yeast increases the body's resistance to manifestations of adverse environmental factors, helps to cope with stress and recover from hard physical labor. Such drinks increase appetite and improve the absorption of food by improving the motility and absorption properties of the intestine, favorably affecting the secretion of gastric pancreatic juice.

Besides, yeast kvass normalize the intestinal microflora, and also strengthen hair and nails. These kvass help the body recover faster after serious illnesses, as well as with prolonged exposure to radiation.

Kvass, for the manufacture of which yeast was used, is useful for people suffering from:

metabolic disorders, in particular diabetes, obesity, as well as the adverse effects of extreme diets;
diseases of the digestive system, including disorders of the pancreas and liver, enterocolitis, disorders of the stomach and intestines;
diseases of the cardiovascular system, in particular with atherosclerosis, hypertension, with obliterating endarteritis;
diseases of the peripheral nervous system, for example, with radiculitis;
acute infectious diseases, in particular with osteomyelitis;
suppurative processes in the lungs, pustular rash, eczema, psoriasis, furunculosis;
beriberi, anemia;
eye diseases, including optic nerve atrophy, retinitis pigmentosa.

Important! Contraindications to the use of yeast-based kvass: chronic kidney failure and gout.

How to make bread kvass at home, recipes:

In order to make bread kvass, you need yeast, sugar, crackers or kvass wort. General principle: crackers or wort need to be poured with water, add yeast (this is our sourdough) and sugar and leave to ferment.

Everything else is details and nuances: various additives, different water temperatures, etc. These are the nuances that distinguish the various recipes for making bread kvass.

This section contains some interesting and common recipes. ABOUT old recipes kvass and medicinal - read on. Although, as we already know, all kvass are healing.

Classic basic kvass from rye bread

In fact, you can take any bread, you can take a mixture of breads, but rye will give us a wonderful color of kvass.

1/2 liter jar of crackers - for sourdough
2 tbsp. l. Sahara
0.5 l boiling water
a pinch of yeast
200-300 g crackers - for kvass
4 tbsp. l. Sahara
2.5 liters of water
a handful of raisins

Before you start making kvass, you need to cut the bread and dry it, best of all - in the oven to saturate the kvass with the desired color. Next you need to prepare leavened sourdough: fill a liter jar with half-dried crackers, add boiling water and sugar and leave the crackers to swell.

After 5 minutes, you will get not thick, but not liquid bread gruel. If it is thick, add some water. Cooled down to warm state add yeast to the slurry (be sure to cool it down, because the yeast will simply boil in hot!), Stir everything, cover the jar with gauze and leave for 2-3 days in a warm place for fermentation. During fermentation, gas bubbles will be released and a characteristic pleasant kvass smell will appear. The sourdough is ready - you can cook the sourdough itself.

IN three-liter jar pour 3 full handfuls of crackers, add sugar and fill the jar with water “up to the shoulders”. For dark kvass, you need boiling water to draw out the color from crackers, for light kvass, warm boiled water is suitable.

If boiling water is poured, you need to allow the bread mixture to cool to a warm state. Then add the starter and leave the jar with the future kvass in a warm place for 1-2 days for fermentation. After the kvass has gained the necessary sharpness and acidity during the fermentation process, it should be filtered through a double layer of gauze to separate the bread crumbs.

The result is approximately 2 liters of kvass and there is still liter jar bread gruel, which can later be used as a starter. It is better to store it in the refrigerator for no more than a week.

In almost ready kvass, if desired, you can add sugar to taste, dissolving it in a small amount of warm water, raisins and place the drink in the refrigerator for a day. Kvass is ready!

Yeast is better to add live, but you can take dry. If live yeast is added, you can crumble a small piece about the size of a fingernail, if dry, then just add a pinch.
Bread slurry, like sourdough, is used as follows: put crackers in a jar, half of the slurry (no longer needed), leave to ferment - everything is the same as the first time. The second kvass is always tastier than the first, since it does not contain yeast, which somewhat coarsens the taste of kvass.

Advice. If you want to cook dark kvass, then dry the sliced bread in the oven to an intense color and even to a slight burn. To prepare dark kvass, you can take dried-fried breadcrumbs, for light kvass - slightly dried bread or do not dry it at all. To make the color of kvass more saturated and deep, you can tint it with burnt sugar: heat a tablespoon of sugar in a saucepan until it melts and acquires a thick dark color, then add about half a glass to burnt sugar in small portions hot water and leave until it is completely dissolved. After the resulting solution of burnt oil, add to the finished kvass.

Classic basic kvass from wheat bread

Home technology for making kvass from wheat bread about the same as from rye bread. Wheat kvass itself is different: it is lighter, its aroma and taste are somewhat less pronounced. This kvass can be given a darker color by adding caramelized sugar or other nutritional supplements(red beet juice, black currant, chokeberry). It can be prepared with or without malt (both technologies are described in the recipe).

You can give the drink an interesting flavor by adding honey, jam or fruit to the wort during fermentation instead of part of the sugar. In winter, jam from blackcurrant or cherry, chokeberry, raspberry, strawberry is suitable, and in the fruit season - apples or pears, apricots or grapes, currants or cherries, etc. You can add any fruit, like any jam. There is a wide field for experiments with taste.

To give kvass "sourness" you can take a lemon or citric acid, whey, rhubarb petioles, sorrel leaves, sour berries and fruits.

If desired, vegetables can be added to kvass. And herbs too. One of the options is wheat kvass with white beans, horseradish, herbs and spices - cocoa, vanillin, cinnamon, ginger, mint, thyme, oregano, chamomile. You can add blackcurrant leaves, strawberries, raspberries. And much more. Try! Experiment!

300 g wheat bread or 200 g wheat crackers
3 liters of water
1 cup of sugar
5 g yeast
0.5 st. l. dry ground or 1 tbsp. l. wet green malt

cut bread thin pieces, pour hot water and leave for half an hour. Then add green malt and leave at room temperature for another hour, then pour boiled and chilled until room temperature water. The mixture is infused for 3-4 hours.

After that, the young kvass must be filtered through cheesecloth, bottled, while putting a little bit of jam or fruit of your choice in each, cork the bottles tightly. It is desirable to strengthen the corks with wire. Kvass ripens in 1-2 days. Such kvass looks like an opaque light liquid with a pleasant sweet and sour taste. Wheat kvass effervescent and perfectly quenches thirst.

To make kvass from wheat bread without malt, bread crumbs must be poured with all boiling water at once. At the same time, stir the pressed yeast with a small amount of warm wort, add 1 tsp. sugar and - optionally - 1 tsp. wheat flour. Yeast must be left in a warm place for a couple of hours before their fermentation begins. Pour fermented yeast and sugar solution boiled in water for half an hour into the wort cooled to about 30 ° C. Leave the wort with yeast and sugar for a day to ferment at room temperature. Bottle young kvass in the same way as kvass with malt.

Making green malt from rye or barley

In order to make malt yourself, you can take any grain cereal, but barley or rye is best, they were most often used in the old days to make a drink. It is known that the quality of malt directly depends on the source material, that is, the grain, which should be “full and weighty”.

The age of barley should not exceed three years, and it should be homogeneous, that is, from the same crop. This cereal favorably differs from other cereals in that in the process of its germination, large quantity diastase, which converts starch into sugar.

Important! Malt is not recommended for brewing boiling water, otherwise it destroys the enzymes responsible for the fermentation of the drink. For better fermentation beer, hops, fermented milk products can be added to malt.

Malt is best made in wooden or enamelware. First, the grain must be washed. Next, you need to fill it with water at room temperature so that all the grains are covered with liquid. The mixture is left for 5-6 days, periodically stirring the mass. Every 2-3 days, the grains need to be washed and the water changed. When the grain germinates, and the sprouts become 2-3 times longer than the grain itself, you need to drain the water, dry it in the oven and grind it in a coffee grinder.

Ground malt is well preserved in woven bags in a cool place. In the future, wort can be obtained from malt by diluting it with hot water and leaving it for several hours. The resulting mixture can be used as an independent drink, or kvass can be prepared from it.

Often, so-called mash is made from malt - a dough made from a mixture of flour and malt and a small amount water. If this dough is fermented immediately, without any further preparation, then it turns out white kvass, which has more spicy taste and is used, as a rule, for cold first courses. However, most often, kvass bread or crackers are first baked from the mash, from which dark kvass is subsequently obtained.

Sometimes germinated grains of rye, barley, peas, wheat, oats are mixed together, but in this case the ability to combine is lost. different types malt in various proportions getting all the time new taste kvass. That is why the malts of individual cereals are best stored in different bags.

Simple dark bread kvass with yeast:

250 g black bread
2.5 liters of water
a handful of raisins
1.5 cups sugar
1 tsp yeast

Fry the bread in the oven, put in a three-liter jar, add sugar, raisins, yeast, pour raw cold water, stir, cover loosely with a lid.

In a day, kvass is ready.

Dark homemade kvass from bread without yeast:

350 g black bread
2.5 liters of water
1 cup of sugar

Fry the bread in the oven so that it burns a little, put it in a three-liter jar, add sugar, pour water. After 3 days (it should not roam in the cold!) drain the first kvass, add a little toasted bread, a little sugar and wait again for three days. While the second kvass is infused, we drink the first one with pleasure!

Hearty kvass for okroshka

3 liters of water
350 g wheat crackers
50–100 g rye crumbs
50 g sugar
15–20 g yeast
30 g rye flour

Bread should be cut into slices or cubes and dried until browned. Put in enamel pan, pour boiling water, close the lid and put to infuse for 3-5 hours.

Separately, knead the dough in warm water from rye bread crumbs, rye flour and a small amount of yeast. Leave the dough in a warm place to ripen for 1-2 hours.

After that, make small cakes from the dough (50-100 g each) and bake them in a frying pan in the oven. Ready tortillas, cut into halves, put in a pan with kneaded breadcrumbs and mix thoroughly. Add sugar, yeast and mix again. Leave for 10-12 hours in a cold place.

In the summer, you can cook okroshka on this kvass, and also add it to vegetable soups. If desired, you can experiment with the taste of kvass by adding different spices or honey.

Based on the book by Maria Ostanina “Kvass heals! 100 recipes against 100 diseases.

- a primordially Russian drink, which was drunk by the great-grandfathers of the great-grandfathers of our grandfathers. The tradition of making and drinking kvass has been preserved to this day, and the recipe has not undergone any changes - why improve something that is perfect?

It is homemade kvass from black bread that perfectly quenches thirst in the heat, improves mood, and improves appetite.

From this article you will learn how to make bread kvass at home, read various options making this drink, and also learn the recipe for kvass from rye bread, following which you can ensure a constant celebration of taste and life on home desk. And most importantly - all the recipes are simple, you just have to tune in a positive way. So let's go!

Before proceeding directly to the production of this divine drink, it will not hurt us to find out how kvass is useful. And the benefits of drinking this drink really do not raise questions - our ancestors actively used it to fight beriberi and an extreme form of manifestation of a lack of vitamin C in the body - scurvy.

In addition to the mentioned vitamin C, kvass contains:

Organic amino acids, which are the building blocks of protein.
The whole group of vitamins B, E and PP, vitamin A.
Useful elements are copper, iron, phosphorus and calcium.

It is also rich in carbohydrates - the main source of energy. That is why you can easily “eat up” kvass, if, of course, you use enough this energy drink.

Thanks to such a chic composition, kvass helps our digestive system cope with heavy meals, helps to establish a water-salt balance and strengthens the immune system. Agree, quite a rich list useful qualities, for which it is worth learning how to cook kvass on bread.

How to do at home?

Let's make a reservation that all of the above is true only if we ourselves prepare kvass from bread at home.

Drinks sold in stores are rather rich in preservatives and other pleasures of the chemical industry, which, although they allow the liquid to be stored for a long time, completely kill all the useful qualities.

And the recipe for homemade kvass has nothing to do with the processes taking place in factories for the production of "industrial" kvass.

Black bread recipe with yeast

To prepare homemade kvass from black bread according to the classic recipe, we need:

half a kilo of black bread;
five liters of water;
250 grams of sugar;
20 grams of pressed or 5 grams of dry yeast.

And here - detailed recipe bread kvass with these ingredients:

Cut black bread into small pieces, dry in the oven until a small golden brown. It is important not to overdo it and not get black crusts at the exit.
Pour cooled to 30 degrees boiled water in a container in which fermentation will take place.
We fall asleep crackers in the water.
We close the fermentation container with gauze and send the wort to a dark place for about 24 hours.
A day later, the wort is ready for filtration. It is necessary to squeeze the crackers, filter the liquid, move it to a clean container.
To start the fermentation process, add 200 grams of sugar and diluted yeast.
We cover the container with the wort with a lid, be sure to leave a gap for the exit of the forming during the fermentation process carbon dioxide. We send it to a dark place for 14-15 hours, room temperature.
We filter the resulting drink.
Add another 50 grams of sugar, mix.
The drink is almost ready. It remains to bottle it, seal it tightly and let it rest for a few more hours.

This bread kvass recipe is so simple that even a child can repeat the procedure. Meanwhile, even this simple recipe can speed up a bit and get homemade kvass of excellent quality from rye bread even faster. To do this, you need to pour boiling water over the crackers, let it cool, and immediately after that add the yeast and sugar.

This recipe can be made kvass from white bread , but it is black bread that will give a classic unforgettable taste.

Recipe "Boyarsky"

Ingredients for making kvass according to this recipe:

A kilogram of black bread.
Five liters of water.
300 grams of sugar.
A glass of wheat flour.
Yeast (30 grams pressed or 7 grams dry).
A few mint leaves.

To prepare kvass according to this recipe, we need to pre-cook. Do not be afraid of this terrible unfamiliar word, everything is extremely simple - just pour 30 grams of pressed (or 7 grams of dry) yeast with a glass of boiling water, add 50 grams of sugar and a glass of wheat flour of any kind. We send the resulting mixture to a warm place where the leaven will “reach” for at least an hour or two.

While the sourdough is cooking, pour black crackers with boiling water, add 250 grams of sugar and set to cool. We mix the cooled liquid with sourdough, add mint leaves and send to ferment. The fermentation period this time is about a day.

After 24 hours, the drink must be filtered, bottled, add a pinch of sugar and sent to the refrigerator. Congratulations, now you know how to make bread kvass with an interesting taste!

There are many ways to make homemade kvass with a twist. In our case, the word "zest" is used, including in the literal sense. The fact is that by adding raisins during fermentation, you can achieve a significantly greater strength of the finished product, if, of course, this is the task.

Personally, I see no reason to make this drink - it will lose the quality that I see as its main advantage - ease of use in hot weather and fast quenching of thirst accompanying the use of cold kvass. But, of course, no one forbids you to experiment.

How to cook without yeast?

There is also a recipe for making bread kvass without yeast. In this case, on the contrary, the drink will turn out to be even lighter than usual. In addition, it will be significantly lower in calories, which will surely appeal to people who avoid eating high-calorie drinks due to the risk of gaining excess weight.

In order to prepare bread kvass without yeast, follow a few simple procedures:

Cut 500 grams of black bread into slices, dry.
Boil 5 liters of water, add 250 grams of sugar and crackers to it, mix thoroughly.
Cool the resulting brew to 22 degrees Celsius, pour into fermentation tank, not forgetting to leave part of the volume to carbon dioxide.
Add 50 grams of unwashed raisins. It is important to use unwashed dried berry, because it is on the surface of the raisins that bacteria live that will help us in fermentation. Transfer the jar to a dark place, the temperature of which is about 20 degrees.
After a couple of days of fermentation, filter the kvass, add 50 grams of sugar.
Pour into bottles, after adding a few raisins to each, move hermetically closed bottles in a dark place for 10-12 hours. To cool, place the bottles in cool place. When the drink cools down to 8-11 degrees - you can start drinking!

Homemade kvass from bread, prepared according to this recipe, will be quite carbonated, but not very strong. If the task is more quick receipt the finished product - it is better to follow the classic recipe, according to which kvass is prepared at home from rye bread with the addition of yeast. Classic recipe will allow you to get finished product per day.

Congratulations, from this article you learned how to make kvass from bread at home, and also got acquainted with a number of techniques that allow you to give the drink an unusual flavor, understood how to make it stronger or lighter, learned about new role raisins, which before, most likely, did not think.

We wish you good luck, sincerely hoping that the article turned out to be useful, and that home-made bread kvass prepared by you personally will delight not only you, but also your loved ones!