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  • Ingredients: Bread Kvass

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    Bread kvass is a fermented drink made from rye bread, water, sugar, honey, and yeast or natural ferment. The rye bread is dried in the oven and soaked in boiling water to steep and absorb flavors. The liquid is strained and combined with additional ingredients then fermented for 7-12 hours. The kvass is then bottled with raisins, sealed, and refrigerated for 2-3 days before drinking, where it will keep for at least a month. The process turns dried rye bread into a lightly alcoholic, refreshing beverage through natural fermentation.

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    kvasss

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    Bread kvass is a fermented drink made from rye bread, water, sugar, honey, and yeast or natural ferment. The rye bread is dried in the oven and soaked in boiling water to steep and absorb flavors. The liquid is strained and combined with additional ingredients then fermented for 7-12 hours. The kvass is then bottled with raisins, sealed, and refrigerated for 2-3 days before drinking, where it will keep for at least a month. The process turns dried rye bread into a lightly alcoholic, refreshing beverage through natural fermentation.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    4 views1 page

    Ingredients: Bread Kvass

    Uploaded by

    kkd108
    Bread kvass is a fermented drink made from rye bread, water, sugar, honey, and yeast or natural ferment. The rye bread is dried in the oven and soaked in boiling water to steep and absorb flavors. The liquid is strained and combined with additional ingredients then fermented for 7-12 hours. The kvass is then bottled with raisins, sealed, and refrigerated for 2-3 days before drinking, where it will keep for at least a month. The process turns dried rye bread into a lightly alcoholic, refreshing beverage through natural fermentation.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    of 1

    Do you know what kvass is?

    http://www.gourmantineblog.com/easyrecipe-prin...

    Bread kvass
    Author: Gourmantine Prep time: 1 hour Cook time: 30 mins Serves: 10 Total time: 1 hour 30 mins

    Ingredients
    400 grams/ 14 oz black rye bread (sourdough) 3 litres water 130 grams/ 1 1/8 cup white sugar 4 tablespoons honey 1tablespoon natural ferment or 4.5 grams (1/2 pack) yeast powder 1 branch mint (optional) few raisins

    Instructions
    1. Heat the oven to 150C. 2. Slice the bread and dry in the oven, till it breaks like a cracker (about 20-30 mins). Drying will start caramelize of the sugars in the bread and add to the taste of kvass. 3. The pour over boiling water (just to cover the bread) and let it steep for a while. When the bread will absorb the water pour over some more. Let it steep anywhere between 4 hours and overnight. 4. Next strain the liquid and add warm water to come to 3 liters. Stir in sugar, honey and natural ferment. If you are using yeast then you have to activate it before, by mixing with a teaspoon of sugar 6 tablespoons of warm water and keeping in warm place for 10-15 minutes. (if it will start foaming then the yeast is active, if not, get another pack and start over again). 5. If using mint, then boil it for 30 seconds, drain, let it cool for a few minutes, then add to the kvass mixture. 6. NOTE: it is important that the temperature of liquid before stirring in the yeast or nature ferment is warm (about 37C), but not hot, or you will "kill" the ferment. 7. Then place the whole thing in a warm place for 7-12 hours, till the foam starts rising on the top. 8. Skim the foam, strain the kvass and pour it into bottles and a raisin to each bottle and seal tight. 9. NOTE: when pouring into plastic bottles, do not pour more than 2/3 of the bottle. It is best to even slightly squeeze the sides of the bottle, because when it will continue to ferment in the fridge it will need space to expand. If after a day or two you see that the bottle is too tight, you can open it to let some of the air out, then close it again. 10. After 2-3 days in the fridge kvass is ready to drink and will keep well for at least a month. Enjoy!
    Recipe by Gourmantine at http://www.gourmantineblog.com/do-you-know-what-kvass-is/

    1 of 1

    11/16/2013 01:22 AM

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