Bread kvass is a traditional drink of Russian cuisine. What can better refresh in the heat without harming the body than a sip of this tasty and healthy infusion? In addition to its delicious taste, bread kvass has truly unique healing properties and is one of the most healthy and nutritious drinks. The composition of kvass includes many vitamins and minerals: phosphorus, magnesium, calcium, B vitamins, lactic acid, as well as essential amino acids. Therefore, in traditional medicine, it is used in the treatment of vitamin deficiency. The drink is able to improve the functioning of the intestines and stomach, prevent the growth of pathogenic bacteria, and also regulate the metabolism. It has a beneficial effect on the cardiovascular system, strengthens tooth enamel. There are even several diets based on kvass. In addition, with the help of it you can cook a wonderful summer dish - okroshka.
Based on this, every housewife should know how to make bread kvass at home .
Its preparation will not be difficult, and products for bread kvass will be found in every home. However, keep in mind that this is a long-running process. You will need:
- Rye bread - half a loaf
- Boiled water - 3 liters
- Dry yeast - 25-30 grams
- Sugar - half a cup
- Raisins
To begin with, we make crackers from rye bread. To do this, cut it into small pieces and dry on a baking sheet in the oven over low heat. In this case, crackers should lightly brown. Leave the bread in the oven for about 15 minutes.
For the preparation of the drink, you can use not only rye, but also white bread with various additives, such as cumin or bran. However, bread kvass will acquire a beautiful saturated color only thanks to rye bread.
Next, put the prepared crackers in a three-liter jar and pour boiling water into it. Add half a glass of sugar to the water and leave it to cool.
We breed dry yeast in a glass of water and pour the mixture into a jar (when the water in it is barely warm). Mix all the ingredients thoroughly.
Please note that you can’t add yeast to hot water, as boiling water destroys fermentation enzymes.
Then cover the jar with bread kvass with a saucer or lid and leave it in a warm place to insist for about two days.
After the specified time has passed, filter the bread kvass through several layers of gauze or a sieve so that the bread does not get into the drink. Add a little sugar to the resulting infusion and mix it thoroughly until the sugar grains are completely dissolved. Put a handful of thoroughly washed raisins in the drink and leave it at room temperature for a few more hours.
Also, the preparation of bread kvass is possible with the addition of mint, cinnamon, caraway seeds, lemon juice or blackcurrant leaves. In this case, the choice of ingredients depends on their own taste preferences.
Then pour the finished kvass into bottles and carefully cork them. Put them in the refrigerator. In a day, this wonderful drink can be consumed. It should be sweet and sour in taste and foam slightly when spilled.
Bread thick, which was formed after filtering kvass, should not be thrown away, since it can be used as a sourdough for the preparation of the second portion of bread kvass. Just replace the diluted yeast with four tablespoons of yeast. Please note that the thickener must be stored in the refrigerator. And then follow the recipe: let it brew, filter it, add raisins and sugar and let it settle again. Hide the finished infusion in the refrigerator. Thus, the refreshing summer drink - bread kvass, is ready!