Source: Anna_andre, AdobeStockRefreshing homemade rye bread kvass is a real find for hot summer days. By the way, when you pour off the first batch of kvass, the remaining starter can be reused. Just add another slice of bread and clean water, then follow the same recipe.
1. Rye Bread Kvass with Dry Yeast
Source: rcept.ruThis is the most common recipe, and we suggest starting with it.
You will need: 2.5 liters of water, 250 g rye bread, 60 g sugar, 1 tsp dry yeast.
Preparation: Slice the rye bread, dry it by any method, and place it in a 3-liter jar. Pour boiling water over it and let it cool completely. Dissolve the yeast in a glass of warm water and add it to the jar. Add the sugar, stir, and cover with cheesecloth. Leave the mixture in a warm place for 3 days, then strain the kvass.
2. Rye Bread Kvass with Sugar and Raisins
Source: build-experts.ruYou can use stale bread, as it will be dried anyway.
You will need: 2.5 liters of water, 1 cup sugar, 50 g raisins, 350 g rye bread.
Preparation: Cut the rye bread into cubes and dry it in the oven or a dry pan. Let the croutons cool, place them in a 3-liter jar, and add unwashed raisins. Add sugar and room temperature water. Cover with cheesecloth and leave in a dark, warm place for 2 days. Strain and refrigerate the kvass.
3. Rye Bread Kvass with Fresh Yeast
Source: dzen.ruYou always need a little more fresh pressed yeast than dry yeast.
You will need: 3 liters of water, 20 g fresh yeast, 200 g rye bread, 1 tbsp raisins, 4 tbsp sugar.
Preparation: Boil and cool the water to 30-35 degrees Celsius. Slice the rye bread and dry the croutons. Dissolve the yeast in a glass of warm water. Place all ingredients, except raisins, into a jar, cover with cheesecloth, and leave in a warm place for 2 days. Strain the kvass. Add raisins, leave for another day, strain again, and refrigerate.
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4. Homemade Rye Bread Kvass with Honey
Source: novochag.ruHoney gives kvass a very special aftertaste and aroma.
You will need: 300 g rye bread, 12 g dry yeast, 3 tbsp honey, 150 g sugar, 20 g raisins, 5 liters of water.
Preparation: Slice and dry the rye bread in the oven. Dissolve dry yeast and honey in a glass of warm water. Place all ingredients in a deep container, pour in water, and cover with cheesecloth or a towel. Leave the mixture for 3-4 days at room temperature, then strain the kvass.
5. Rye Bread Kvass without Yeast
Source: ru.wallpaper.mob.orgYeast speeds up fermentation, but it's not a mandatory ingredient.
You will need: 2.5 liters of water, 350 g rye bread, 180 g sugar, 40 g raisins.
Preparation: Slice the rye bread and dry the croutons. Place them in a jar with sugar and unwashed raisins. Pour in warm water, cover with cheesecloth, and let the kvass ferment in a warm place for 2-3 days. After that, strain and refrigerate it.
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6. Rye Bread Kvass with Chicory
Source: zdorovogotovim.ruBread is used here to prepare the starter, and then chicory will be added.
You will need: 5 slices of rye bread, 4 liters of water, 1 cup and 2 tbsp sugar, 3 tbsp chicory, 1 handful of raisins.
Preparation: Place rye bread and 2 tablespoons of sugar in a jar and pour 1 liter of warm water over it. Infuse for 2 days in a warm place, strain the starter, and mix with 3 liters of clean water. Dissolve chicory in a small amount of warm water and pour it in. Add the remaining sugar and raisins. Leave the mixture in a warm place for another day, strain, and bottle the finished kvass.
7. Rye Bread Kvass with Kefir
Source: aroma-avenue.ruAnother interesting way to speed up fermentation processes.
You will need: 1 loaf of rye bread, 5 liters of water, 10 g dry yeast, 1 tbsp kefir, 250 g sugar.
Preparation: Slice and dry the rye bread. Boil water with sugar, add the croutons, remove from heat, and cool the mixture to 30 degrees Celsius. Add yeast and kefir, stir, and leave the mixture under cheesecloth for 2 days at room temperature. Strain the kvass, bottle it, leaving some space, and refrigerate for another 2 days.
8. Rye Bread Kvass with Sourdough Starter
Source: dzen.ruThe difference in preparation technology: starter separately, kvass separately.
You will need: 200 g rye bread, 15 g fresh yeast, 10 tbsp sugar, 5 liters of water.
Preparation: Slice the rye bread and dry the croutons. Set aside 2-3 slices, and to the rest, add 4 tablespoons of sugar and pour 2.5 liters of boiling water. Let the mixture cool to 35 degrees Celsius, add yeast dissolved in warm water, and stir. Cover the starter with cheesecloth and leave in a warm place for 1-1.5 days. Drain the liquid.
Transfer the remaining starter mass to a clean jar. Add more sugar, the remaining croutons, and pour 2.5 liters of warm water. Cover with cheesecloth and leave the kvass for another 1-1.5 days, then strain.
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9. Homemade Rye Bread Kvass with Spices
Source: ideireceptov.ruSpicy summer kvass with a unique taste and aroma.
You will need: 500 g rye bread, 250 g sugar, 1 tsp ground ginger, 1 tbsp lemon balm, 2 tsp ground coriander, 0.5 tsp caraway seeds, 5 g dry yeast, 5.5 liters of water.
Preparation: Cut the rye bread into cubes and dry it. Pour 5 liters of boiling water over it and simmer for about 15 minutes over low heat, then let it cool to room temperature. Pour a glass of boiling water over all the spices and lemon balm. Dissolve dry yeast and a spoonful of sugar in a glass of warm water.
Filter the bread mixture. Add the strained spice infusion, yeast, and remaining sugar. Stir until the sugar dissolves, cover with cheesecloth, and leave the kvass in a warm place for another day. Strain, bottle it, add a spoonful of sugar to each bottle, and leave in a warm place for another 5-6 hours. After that, refrigerate.
10. Rye Bread Kvass with Honey and Mint
Source: about-tea.ruYou can also add a couple of sprigs of lemon balm or a spoonful of dried ginger.
You will need: 400 g rye bread, 10 g fresh yeast, 4 sprigs of mint, 100 g honey, 70 g sugar, water.
Preparation: Slice the rye bread and dry the croutons. Pour 1-1.5 liters of boiling water over it and leave overnight. Strain the mixture. Add clean water so that the total amount is 1.5 liters. Boil another glass of water separately, add mint to it, and simmer for a couple of minutes.
Add the mint decoction, honey, sugar, and yeast dissolved in warm water to the kvass. Mix everything together and leave under cheesecloth for 1-1.5 days in a warm place. Strain the kvass, pour it into a bottle, and leave overnight in the refrigerator. You can additionally add a little raisin.
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11. Rye Bread Kvass with Horseradish
Source: postila.ruSlightly spicy and piquant, this kvass will definitely appeal to experiment lovers.
You will need: 800 g rye bread, 100 g horseradish, 4 liters of water, 500 g sugar, 100 g honey, 25 g dry yeast.
Preparation: Slice the rye bread, dry the croutons, arrange them in jars, and pour boiling water over them for 2 hours. When the water cools to about 35 degrees Celsius, add sugar and yeast, and stir. Leave the kvass under cheesecloth for another 6 hours. Add grated horseradish and honey, leave the kvass for another couple of hours until the desired taste, then strain and refrigerate.
12. Rye Bread Kvass with Birch Sap
Source: udachnyesovety.ruA very original and at the same time simple homemade kvass to prepare.
You will need: 300 g rye bread, 1 lemon slice, 2.5 liters of birch sap, 5 tbsp sugar, 20 g raisins.
Preparation: Slice and dry the rye bread by any convenient method. Place all ingredients in a clean 3-liter jar and stir until the sugar dissolves. Cover with a tight lid and leave in a warm place for 2 days – you can even place it on a sunny windowsill. After that, move the jar to a dark place for 3 days, then strain and refrigerate the kvass.