The most useful and incredibly tasty kvass is obtained without the participation of yeast on rye leaven. And how to prepare such a drink at home from rye flour and bread, we will tell below in our recipes.
Kvass from rye flour on leaven without yeast - recipe
Ingredients:
For starter:
- rye flour - 255 g;
- granulated sugar - 25 g;
- raisins - 15 pcs .;
- filtered water;
For kvass:
- rye flour - 255 g;
- granulated sugar - 115 g;
- raisins - 15 pcs .;
- water filtered - 5 liters.
Preparation
Initially, prepare the leaven of rye flour. To do this, mix it with granulated sugar and add water to get the texture of the mixture like sour cream. We add raisins to the stock and leave it in the heat for several days before the acquisition of acid sourdough.
If the ferment is ready, you can proceed directly to cooking kvass. To do this, first boil about four and a half liters of water, and the remaining water dilute the mixture of sugar and rye flour. Then in small portions brew the mixture with boiling water and mix well. We cover the container with the lid with a lid, and on top with a plaid or a terry towel and leave it for four to five hours. During this time, the contents should cool to room temperature. Then we add the leaven, stir it, cover it again with a lid and a towel and put it in heat for seven hours. We pour kvass on bottles and put it in the refrigerator. After cooling, the drink is ready for use. The thick, left from cooking kvass, can be used for the subsequent preparation of a drink. Keep it in the refrigerator, and before use, "feed" a small amount of rye flour, sugar and water and give time to "revitalize" in the heat.
Homemade kvass from rye bread without yeast
Ingredients:
For starter:
- black bread with crusts - 2 slices;
- granulated sugar - 10 g;
- boiled warm water - 460 ml;
For kvass:
- rye flour - 250 g;
- granulated sugar - 120 g or to taste;
- rye bread rusks - 2 large handfuls;
- water filtered room temperature;
- raisins.
Preparation
Initially, for preparing homemade kvass, we prepare the leaven. For this, slices of black unleavened bread are cut into small cubes and sent on a baking sheet into the oven. Bread pieces should not only be dried, but also slightly browned. The color and intensity of the taste of the finished beverage depends on how rich the color is for crackers. We fall asleep the cooled ruddy croutons in a jar, fill them with hot water boiled water, add sand sugar, shake and leave in the warm under a towel for two days. Ready-made leaven should turn out turbid with a sharply acidic smell and taste.
The resulting leaven of rye bread is poured into a three-liter jar, add two handfuls of rye rusks, a gram of fifty sugar and add water to the jar on the hangers. We cover the vessel with the preparation with a towel or a tissue cut and place it in the heat for two days. Now merge the liquid component into another container,
The thick of rye bread left in the jar can be used to make a subsequent portion of the drink, using it as a starter.