Traditional sour Slavic drink - kvass can be prepared without yeast, for example, on the basis of rye bread. Aromatic herbs, honey, beets, horseradish, lemon zest, as well as various fruits and berries can be added to the recipe. Such bread kvass is used not only as a drink, but also as a base for classic cold stews.
The classic recipe for yeast-free bread kvass
The natural drink has no yeast odor and taste. Raisins are used here as a leaven.
You will need:
- yeast-free rye bread - 500 g;
- sugar - 300 g;
- raisins - 1 handful;
- water - 2, 5 l.
Step-by-step cooking process
Cut the rye bread into cubes using yesterday's loaf. Air dry the pieces first, then pour the resulting crackers on a baking sheet and dry them in the oven until a dark golden crust appears. Place all the croutons in a 3 liter jar. Boil water and add boiled water to the jar up to the neck.
Add 250 grams of sugar to the breadcrumbs, mix. Cool the resulting wort to room temperature, then pour into the fermentation vessel, filling no more than 90% of its volume. Add raisins without rinsing.
Then stir the mass again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25 ° C. If the raisins are of high quality, after 1-2 days fermentation will begin in the container, the crackers will move in the water, then foam will appear on the surface, you can hear a hiss and feel a slight sour smell.
After another 2 days after the start of fermentation, filter homemade kvass through cheesecloth, add the remaining 50 grams of sugar into it. Stir and bottle the drink for storage, place 2-3 unwashed raisins in each and seal tightly with lids.
The drink should be kept for 8-12 hours in a dark, warm place to set gas, after which it can be transferred to the refrigerator or basement. When the bread kvass has cooled to 8-11 ° C, you can proceed to tasting, but the shelf life of such an interesting homemade drink is only 4 days.
A simple and quick recipe for kvass on rye bread without yeast
You will need for the starter culture:
- rye bread - 1 slice;
- sugar - 1 tsp.
For kvass:
- sugar - 1 tsp;
- rye bread - 2 slices;
- sourdough - 0.5 l;
- water - 1.5 liters.
Step by step cooking process
Prepare the starter first. To do this, put chopped rye bread, sugar in a 1, 5-liter jar and pour in a glass of chilled boiled water. Cover the jar with cheesecloth and let it ferment in a warm place for 2 days. When the starter is ready, it will turn cloudy with a pungent taste. Pour it into a 2 liter jar, add sugar and chopped pieces of 2 rye slices.
Top up the jar to the brim with cold boiled water. Cover the hole with a clean cloth and leave for a day. After a day, carefully, without shaking the entire mass, drain the kvass by three quarters of the volume into another container. Add 2 slices of bread to the remaining sourdough, cover with water and let it brew.
Non-yeast leavened bread kvass at home
You will need:
- rye flour - 200 grams;
- sourdough - 0.5 l;
- water - 3 l;
- sugar - 1 glass.
Cooking process step by step
Put flour and sugar in a 3-liter container, pour 1 liter of warm boiled water into it, stir until the sugar is completely dissolved. Add the prepared starter culture to the jar and add boiled water to the brim. Close the container, wrap it up and leave for 2-3 days in a warm room.
After fermentation, carefully drain the kvass from the jar into other containers, being careful not to touch the leaven at the bottom. Store the drink in the refrigerator. And from the leaven remaining at the bottom of the jar, you can again make the same homemade kvass.
Bread kvass without yeast with beets
You will need:
- fresh beets - 500 g;
- rye bread crusts - 50 g;
- sugar - 1 tbsp. the spoon;
- water - 3 liters.
Cooking process in stages
Wash the beets, peel them and cut into small pieces. Put them in a three-liter jar and fill with water so that about 5 cm remains to the neck. Put the sliced bread and a spoonful of sugar there.
Stir the mixture thoroughly and cover with a cheesecloth lid. Regular lids should not be used, as they bloat during fermentation, can fly up and interfere with the whole process. Place the jar in a warm, dark corner for 5 days.
Be sure to open the can several times a day and remove any foam that forms on the surface. As soon as the foam formation process stops, pour the kvass into bottles and refrigerate in the refrigerator or cellar.
If you are going to use kvass as a drink, you can add more sugar. To use it in soups, it will be good to add a little chopped garlic to kvass.
Bread yeast-free kvass "Monastyrskiy"
You will need:
- 1 cup rye flour
- 1 cup kvass malt
- 1 apple,
- 1 lemon
- 1 teaspoon dried raspberry leaves
- 2 tablespoons of raisins
- 1 tablespoon honey
- 2 liters of water.
Cooking process in stages
Boil the rye flour with boiling water and let cool completely. Rinse apples, lemon, raisins thoroughly and mince. Grind dry raspberry leaves, add honey, kvass malt, crushed apples with lemon, honey, rye brewed flour. Pour in the remaining water.
Stir the whole mixture thoroughly and leave to ferment for several days in a warm place. Then strain the drink, and save the thick and use it later as a leaven. If desired, rye flour can be replaced with wheat, buckwheat or oat flour. Pears, plums or prunes, any pickled or dry berries, ordinary anise, sage, caraway seeds and other spicy plants are suitable for such kvass as a flavoring and aromatic additive.
An old Russian recipe for bread kvass without yeast with honey
You will need:
- 0.3 kg of rye flour,
- 100 g rye bread crumbs,
- 50 g stale rye bread,
- 0.5 kg of rye malt,
- 0, 2 kg of barley malt,
- 0, 7 kg molasses,
- 40 g of honey.
Cooking process in stages
Mix the malt and flour and pour in 3 liters of water, knead the dough and let it stand for 10-12 hours. Then transfer it to an enamel bowl, cover with a lid, put in a hot oven and boil for 2, 5-3 hours. Stir, scrape off the walls, pour boiling water to the top and put in the oven again for 20-24 hours.
After that, transfer the mass to a large bowl and pour 9 liters of boiling water. While stirring, add crushed crackers, bread to it, let it stand for 8 hours. After the thick sediment and the wort begins to ferment, strain it. Pour 8 liters of hot water again over the grounds, stir and let stand for 2-3 hours, strain. Pour 4 liters of boiling water over the grounds again, stir and drain after settling.
Put the mint infusion, molasses in the resulting wort and leave it to ferment. Transfer it to the cold after about 20 hours and after the fermentation has subsided, add the molasses and seal tightly. Kvass will be ready in 3 days. It will turn out to be dark red in color, with a pleasant sweet and sour taste. It can last for several months in the cold, its acidity increases over time.
Ukrainian yeast-free kvass with wheat bread crumbs and mint
You will need:
- 300 g rye malt
- 150 g wheat rusks,
- 250 g molasses
- 10 g mint
- 200 g of strawberries,
- 10 g cinnamon
- 100 g of raisins.
Cooking process in stages
Put chopped rye malt, crackers, molasses, strawberries, cinnamon, mint in a deep bowl. Mix everything and pour 6 liters of hot water and incubate for 4 days at room temperature. Then add 2 liters of boiled water to the mass.
Drain off the wort after a while, then pour the drink into clean bottles with two to three raisins in each and cork. Ferment kvass for 4 days at room temperature, then keep in the cold for two weeks at a temperature of 3-4 ° C.
