Homemade bread kvass To prepare this okroshki, do not take kvass industrial output or kvass, made from kvass concentrates, since both of these drinks are too sweet. Need more acid kvass, which is called white okroshechnym. According to the classical technology, it is prepared from rye and barley malt with the addition of rye flour. Since this process is not so much complicated as long, it is possible to use a simpler recipe of okroshechny kvass, which is made from rye crumbs with minimal addition of sugar.
Ingredients:- Bread of rye 500 g
- Water 3500 ml
- Sugar 75 g
- Yeast, fresh, 15 g
- Step 1 For cooking kvass you need to take rye bread, water, sugar and yeast.
- Step 2 Slices of bread cut into cubes and browned in the oven.
- Step 3 Put the crackers in a jar with a capacity of 3 liters, pour 2 liters of hot (80 ° C) water and leave for 1.5 hours under the lid in a warm place.
- Step 4 Pour and infuse the infusion, and pour the bread mass again with 1.5 liters of hot water and again put in a warm place for 2 hours.
- Step 5 Dissolve the yeast in a small amount of warm water.
- Step 6 The second infusion to drain, drain, mix with the first infusion (should be about 2.7 liters), pour sugar, stir it until completely dissolved, add the diluted yeast and mix. The temperature of the wort should be about 25-27 ° C. The wort should be left in a warm place for fermentation for 12 hours.
- Step 7 The resulting kvass again drain, pour into bottles, cork and place in the refrigerator for 6 hours. Kvass is almost ready for use. Keep refrigerated in a lying position. To use for cooking okroshki.