Homemade Bread Kvass
I finally managed to make this recipe, a drink from my childhood. In the summer, when I would go out with my parents, we would have ice cream and kvass, poured straight from the barrels in the street, just like beer.
Kvass is a Russian origin beverage and it's the result of yeast fermentation (like some Romanian drinks: 'socată', or fermented elderflower lemonade and 'bragă' or millet beer). Classic kvass is made from natural yeasts like rye and sourdough. Lately, white bread yeast is being used to produce kvass, but the therapeutic effect and the taste are not at all the same. For this recipe, I recommend using rye sourdough and whole rye bread.
It's got many important therapeutic benefits and it's also an excellent refreshing drink, slightly fizzy:
- it contains loads of B1 and E vitamins and ferments which improve digestion
- it adjusts the metabolic activity
- it improves blood circulation and heart activity
- it's good when you are thirsty
There are so many other benefits, but it would take me too long to describe them and all the things I found about it. Anyway, kvass is from the same category as the drinks resulted from the lactic acid fermentation, such as kefir, yogurt etc.
It's absolutely delicious, slightly bread scented, mildly fizzy, a perfect drink for hot days and not only.
Slice the rye bread, place on a sheet and bake in the oven - until it's really brown, almost black even - it's very important for the colour and the taste of the drink.
If you are asking about the store bought rye bread, I wouldn't know. I haven't used it because it might contain loads of preservatives and additives which are likely to negatively influence the taste and the properties of kvass.
Bring 5l water to the boil, add the burnt bread into the hot water and let cool for a few hours. It should only be warm when you add the rest of the ingredients.
Add in 100g sourdough starter and beat with a whisk to dissolve.
You can use the starter straight from the fridge, but I've noticed it takes longer to ferment.
If you activate the starter a few hours before, it will take less to ferment.
Stir in the sugar and the washed raisins, mix well.
Cover the pot with a lid and let sit in a warm place for 24-48 hours.
If the place is not very warm, you can wrap a blanket around the pot and leave it like this for the first 12 hours.
There are 2 main signs which tell that the drink is ready:
- it is slightly fizzy and the tongue stings a bit
- and the raisins rise to the surface
It shouldn't be too fizzy, don't keep the drink longer than needed.
Remove the bread pieces with a spoon or with your hands.
Strain kvass into jars or bottles through a sieve - not a very fine one, one to stop the bigger chunks of bread and the raisins.
Keep the jars in the fridge for 2-3 days - meanwhile, kvass will continue to ferment, it will build more carbonation, but it will clarify, too.
Here you can see the dregs at the bottom of the jar.
Serve after 2-3 days, but it lasts longer in the fridge.
Note - kvass is not really sweet, if you want it sweeter, you can add sugar at the end. I do it in a different way - I make a syrup from warm water and honey and pour as much as I want into kvass right before serving it.
Another picture of kvass in a beer mug - just as it used to be served originally :)
Enjoy!
