Kvass will quench your thirst on a hot day and come in handy for making summer okroshka. Homemade bread kvass will acquire the correct taste, color and aroma if you use Borodino bread in the recipe.
It is necessary
- - brown bread rusks - 300 g;
- - sugar - 300 g;
- - fresh yeast - 15 g;
- - water - 5 l.
Instructions
Step 1
Make rye bread crumbs. Cut it into equal sized pieces. Place the slices on a dry baking sheet and place in the oven. The croutons should dry well, fry, and be sure to watch them. A burnt product will spoil the taste of kvass.
Step 2
Fold the finished rye crackers into a volumetric container. Boil three liters of water in a saucepan or kettle. Drain the boiling water into crackers and leave for a few hours. During this time, the water will cool down. Use gauze to separate the liquid from the breadcrumbs. Try not to let the bread crumb pass through the cheesecloth.
Step 3
Bring the second part of the water to a boil and pour into the squeezed rusk mass. After repeating the procedure, separate the crumb from the infusion after an hour. After collecting the biscuit broth in one bowl, add the missing volume of water, get exactly five liters. Water can be added from the kettle.
Step 4
For further preparation of homemade kvass, put sugar and yeast in the liquid. Stir the food and cover the dishes with gauze and leave in a warm place for 8 hours. After the specified time, kvass can be transferred to the refrigerator. To make homemade kvass a little sour, add lemon to the recipe. Two slices are enough. Dip them along with sugar.
