Homemade bread kvass with sourdough or yeast. The best kvass recipes from black bread

19.10.2019

In this article I would like to suggest simple recipes a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink prepared by you will be incomparably tastier than store analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have been glorifying since ancient times.

It is a real piggy bank of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefit comes from the microorganisms formed as a result of this process.

In the old days, a bread drink was drunk to maintain health during Lent, it replenished strength and lack of nutrients during food restrictions.

Making kvass on your own is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches thirst and tones well. Chilled kvass will perfectly refresh you on a hot day, give strength and energy. In addition, it is successfully used in the preparation of botvinia, traditional stews, marinades, etc.

The classic recipe for kvass from rye bread with yeast

Classic recipe is the basis for the preparation of this drink. A minimum of products and ease of preparation allow you to easily get excellent kvass at home - tasty and healthy. A little time and patience and the whole family enjoy a wonderful drink!

You will need:

1 kg stale rye bread
20 g yeast
1 st. l. flour
300 g sugar

Cooking method:

Trying not to disturb the muddy sediment at the bottom, it is carefully poured into clean bottles, corking them tightly.

Put the container with kvass in the cold for 3 days, after this time it will be completely ready for use

Bon appetit!

How to make homemade kvass without adding yeast

How to cook kvass without yeast and sourdough? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very beneficial in okroshka or as a soft drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

120 g granulated sugar
500 g rye bread
3 l water
1 handful raisins (not washed)

Cooking method:

Dry the bread slices well in the oven at 100-110 degrees until golden brown.
Pour crackers hot water(about 80 degrees) with water, add sugar
Cover the neck with a clean cloth, then put the glass jar on wooden board and place it in a dark and warm place for 2.5-3 days
As soon as fermentation stops, strain the liquid into bottles, cork them tightly.
You can, if desired, put 4-5 pcs in each bottle. raisins - this will give sharpness and carbonation
Keep kvass cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for sharpness and pleasant taste of kvass. But in this case it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes.

Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and cook kvass for all household members.

You will need:

200 g Borodino bread
15 g dry yeast
1 tsp flour
boiled water
a handful of dark raisins

Cooking method:

Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
Pour the crackers with boiling water and wait 3 hours
Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
Add sourdough to breadcrumbs, cover and leave in a warm room for one day
Strain the product into a convenient container and throw in a handful of dry raisins
After that, keep bread kvass warm for another 6 hours
Next, kvass should stand in the cold for 2-3 days
Now kvass is ready to use!

Bon appetit!

Recipe for kvass from wheat bread at home

No less tasty is kvass made from wheat bread. Be sure to try to prepare your favorite drink according to this recipe - rich, beautiful and invigorating. Roast crackers well in the oven until golden brown, so that your kvass acquires a beautiful color. Good luck with your cooking!

You will need:

1 kg wheat bread
20 g pressed yeast
2 tbsp. l. sugar
2 tbsp. l. dark raisins
1 st. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Put crackers in a 3-liter jar and pour boiling water, wait until the water cools down to about 20 degrees

Pour yeast sourdough into bread wort, cover with gauze, leave in a warm place until it ferments - this is easy to determine by smell for about 10-12 hours

Let it stand with raisins in a warm place for at least 6 hours

Pour kvass into bottles, cork them tightly, put in the cold for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Rye bread kvass with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and delicate aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Enjoy your taste experience!

You will need:

1 kg rye bread
20 g yeast
1 st. l. flour
300 g sugar
3 art. l. dry mint

Cooking method:

The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown.
Dry mint pour 200 ml of boiling water, let it brew for several hours
Next, pour 3 liters of crackers hot water and leave in a warm place for 3 hours
In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar into it
Also introduce mint decoction from the wort, after filtering it
Next, the dishes with the drink must be held in a warm room under a napkin (clean cloth) for 12-14 hours
After it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom.
Put the bottles in the cold for 3 days, after this time the kvass will be completely ready for use

Bon appetit!

How to cook bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise with its unusual taste and aroma. Be sure to try to cook kvass at home according to this wonderful recipe! Good luck to you!

You will need:

800 g rye crackers
4 l water
25 g yeast
1 st. l. wheat flour
100 g sugar
100 g honey
100 g fresh horseradish

Cooking method:

Dry the bread in the oven at 100-110 degrees until golden crackers
Next, boil the water
Pour dried crackers with boiling water and insist in a warm place for a day
We filter the resulting wort from bread, pour it into a glass dish
We take a little of the resulting wort, heat it to warm and dilute the yeast in it with the addition of flour and sugar
As soon as the yeast is activated, add the starter to the bulk of the liquid
We cover the dishes with a cloth and let the kvass ferment for 5-6 hours.
After the expiration of 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
Stir and pour it into bottles without topping them up to the top.
We tightly cork the bottles and put them in a cold place for 3 days

Video recipe for homemade bread kvass

Bread kvass is a favorite delicacy of the Russian people. He met on the tables of simple peasant families and nobility, monks and kings. Every hostess wanted to learn how to make high-quality kvass, wanting to feed her family and protect her from diseases of the digestive tract and cardiovascular system. Despite the simplicity of preparation, such a drink really has healing powers. Let's see what else is useful for kvass from bread and how to cook it yourself at home.

What is good bread kvass

Useful properties of bread kvass are not known to everyone. The drink inhibits pathogenic flora and improves the course of digestive processes, increases efficiency and stabilizes metabolism, which allows it to be classified as a dietary product. Regular consumption of kvass serves as a prevention of beriberi, because its composition contains amino acids, vitamins, and trace elements.

How useful is bread kvass, judge for yourself:

Useful qualities of the product are recruited from yeast, cereals and phyto ingredients. You can cook it in any variety - sour and sweet, rye with horseradish and bread with mint, fruit and berry, yeast-free and okroshka.

If the drink turned out to be sour, it is undesirable to abuse it. It is harmful for liver pathologies, gastritis with high acidity, peptic ulcer and gout. To correct the sourness, honey is added to the drink.

Drinking real kvass will not work, because the old Russian recipe is difficult to execute. At first, the Russians processed grain: they soaked it, germinated it, steamed it, dried it and ground it. Flour was used for wort. It was filled with water and allowed to ferment for several days. In such conditions, the drink had to wait a long time, so the kvass recipe was constantly improved.

Today, experienced "kvass" give housewives different recommendations, the observance of which allows you to prepare high-quality bread kvass:

Bread for wort is better to take rye, yeast is the freshest.
Utensils for infusing the wort can be any, but not aluminum (the substance can oxidize).
Water for the future drink should be boiled and cooled.
Kvass will taste better when stored in a cool room.
You need to drink it in 3 days, otherwise it will turn sour.
If the kvass is berry, the fruits should be selected only whole and without a wormhole.

Kvass from bread according to the simplest recipe

Classical

This kvass recipe is basic. A drink is prepared with yeast (20 g), stale rye bread (1 kg) and sugar (300 g of sand). The loaf is cut into slices and browned in the oven until golden brown. Next, the crackers are poured over with hot water (3 l) and the ingredients are periodically stirred. The must will be ready in 2-3 hours.

To prepare the classic version of kvass from black bread at home, it is necessary to cool the wort to 20 ° C, add yeast and sugar diluted with it. Dishes with a drink remain to be held in a warm room under a clean cloth for at least 12 hours. The drink is poured into clean bottles carefully, trying not to stir up the cloudy sediment. The container is tightly corked and cleaned in a cool place for 72 hours. The drink is now ready to drink.

Yeast-free

If you want to get a lot of non-alcoholic kvass from black bread, use the recipe for 10 liters of water:

Sugar - 1 cup.
Black / rye loaf - 1 pc.
A bucket of cool boiled water.

How to make yeast-free kvass? Toast the bread slices so that they are slightly charred. Fill the crackers with water, and add sugar. Leave the mixture under the sun for 48 hours to ferment. Once the bubbling stops, drain the liquid into bottles and refrigerate. Use the product as a soft drink and for okroshka.

with raisins

Many housewives include raisins in the recipe to sharpen kvass. But it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes. With raisins, bread kvass acquires a specific taste and bubbles, like champagne. How to make sharp kvass at home?

Take the classic version as a basis, but when bottling the final product, throw 3 to 5 raisins into each bottle. Let the drink stand for at least a day, then tightly seal the container and place in the refrigerator for 4 days.

Golden kvass

Make delicious homemade kvass from dry rye bread you can according to the previous recipe, with the only difference being that the raisins will enter the wort along with half the amount of sugar and yeast. In a warm place, the workpiece should stand for 3-4 days, then the golden liquid is poured into a separate bowl and the rest of the sugar is added. Pour kvass into dark bottles and add 3 raisins to each. Tightly sealed containers are taken out to a cold place for at least 2 days.

Ingredients:

Sugar - 5 tablespoons
Raisins - a handful.
Water - 5 - 6 liters.
Rye crackers - 1 kg.
Yeast - 2 tbsp.

Refreshing mint

Bread kvass with mint can be made following the technology of a classic recipe. The difference is the addition of mint infusion to the wort (1 cup). If you have 5 liters of wort, take 3 tbsp. dry phyto raw materials. Pour boiling water over the greens, and let it infuse for several hours. Pour the infusion into the wort and appreciate the delicate aroma of the drink. It is best consumed in exhausting heat, when other drinks do not quench your thirst.

With currant leaves

Kvass from crackers with currant leaves is pleasant in taste and fragrant. It is not used for okroshka. This is a standalone drink. What can you make fragrant kvass on bread and currant leaves from? To prepare 4 liters of wort, housewives will need:

Yeast - 40 g.
Sugar - 200 g.
Rye crackers - half a kilo.
Blackcurrant leaf - 8 - 10 pcs.

The drink is infused for 12 hours, filtered and bottled, not forgetting to put a few raisins. In a tightly sealed form, the dishes should stand for 3 days.

With hemp seeds

Hemp kvass from Borodino bread will add variety to the usual drinks prepared at home. Such a drink will please the household with an unusual taste and will have the effect of a sedative. Let's learn how to make it from the following components:

All components (without bread) are poured into a saucepan with water and heated, preventing the mixture from boiling violently. Bread is added to the broth and immediately cooled. The cool liquid is reheated. As soon as the temperature reaches 40°C, kvass is bottled and infused for 5 days.

With horseradish

Vigorous homemade bread kvass is obtained by adding horseradish. We list all the ingredients of his recipe:

You need to make this kvass in stages:

Pour crackers in a jar with boiling water, leave for 4 hours and strain.
Add yeast and let the mixture ferment for 6 hours.
Add honey and grated horseradish to the mass, mix thoroughly.
Pour liquid, add raisins.
Infuse the drink for only 2 hours and enjoy the vigorous sharp aftertaste.

For okroshka

Kvass on bread, water and sugar is ideal for okroshka. It will not be difficult to make it if you follow this recipe.

With wheat and honey

Do you want to learn how to make fortified bread kvass with bifidobacteria? If everything is done correctly, the output will be saturated healthy drink who is not ashamed to apply to festive table. It will replace carbonated treats and improve the functioning of the digestive system, which often suffers after a feast.

What to do with products for kvass? Rinse the wheat and pour cold water at 9 - 11 o'clock. Drain the water and rinse the beans again. Cover the bowl, leaving the material to germinate for a day or two. If the room is warm, germs will appear quickly. If the process is delayed, the grains must be periodically washed and the old water drained.

Pass the sprouted shoots through a meat grinder. Pour water into a 5-liter bottle (not to the eyeballs), throw in prepared wheat, sugar and add kvass wort. Stir the composition and add water, if there is space. Cover the jar with a napkin and keep the battery for 2 days. Homemade kvass will be ready as soon as a foam cap appears on the surface. Drink the drink with pleasure, but do not forget that it is low-alcohol.

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On hot days, there is nothing better than cooling kvass. In addition to quenching thirst, it restores strength and gives vigor. Today's material is dedicated to those who want to know how to make real kvass from bread. As always, all actions are easily carried out at home and are reinforced step by step instructions. Let's not delay, let's get started!

Kvass homemade, bread for 3 liters: "classic"

filtered water - 3 l.
granulated sugar - 250 gr.
dry yeast - 10 gr.
black bread crackers - 200 gr.

This bread kvass recipe is considered a classic of the genre; everyone can easily make a drink at home.

1. Break crackers into large pieces. If you have fresh bread on hand, it must first be dried and broken.

2. Boil water in the amount according to the recipe, leave for 7 minutes for partial cooling.

3. Prepare a 3 liter jar. Pour sugar with breadcrumbs into it. Pour in water so that 5-7 cm is left to the neck. Stir and let the contents cool.

4. When the solution reaches room temperature, add the yeast. Seal the container with a capron lid. Wrap the bottle with an old sweatshirt or blanket. Record 12 hours (fermentation).

5. After a specified period of time, the drink will be ready. Pass it through gauze fabric folded in 4-5 layers. Cool down and taste!

Now you know how to make kvass from bread that does not contain harmful substances. Agree, at home everything is easier than ever!

Alcoholic kvass from bread for 5 liters

breadcrumbs - 300 gr.
filtered water - 5 l.
granulated sugar - 0.5-1 kg.
yeast powder (dry) - 6 gr.
lemon - 3 gr.

1. Before you make alcoholic bread kvass, you need to take care of the presence of crackers. They are easier to work with at home. But if there are no crackers, dry 0.5 kg. bread to get 0.3 kg. crackers.

3. Prepare a sieve or colander by lining it with 3-4 layers of gauze. Pass the composition with crackers through the filter, do not get rid of the cake. According to the recipe, you still have 2 liters left. water, they must be boiled.

4. Put the soaked crackers from the colander back into the pan, add boiled water (2 l.). Cover, insist a couple of hours. Pass the solution through cheesecloth again, this time discard the cake.

5. Read the instructions on the yeast to dilute it. Usually they do this: pour the yeast into a bowl, pour in a small amount of water and leave for half an hour. During this time, the yeast is activated.

6. We tell further how to make kvass from bread. Now combine all the water (3 + 2 liters), enter activated yeast, lemon and granulated sugar in an amount of 500 gr. Mix the ingredients, leave for 10-12 hours at home at room temperature. Do not close the drink, just put a few layers of gauze on the container.

7. After a couple of hours, check the drink, bubbles should form on its surface. This means that everything is done correctly. Then wait for the final infusion, take a sample. If the fortress is not enough, add another 300 gr. sugar and wait 6 hours.

8. Try again. If this time the kvass is weak, add the remaining 200 gr. sweetener and again soak kvass for 5 hours. If desired, the amount of sand can be further increased, but this is not necessary.

9. If everything suits you, send kvass to the cold for 7 hours to stop the fermentation process. After a predetermined time, the drink will be ready, it remains only to filter it.

Kvass from bread without yeast

sugar - 0.3 kg.
unwashed raisins - 50 gr.
black bread - 0.5 kg.
water - 5 l.

Since making kvass from bread is quite simple, consider another recipe for making it at home.

1. Chop the bread into small pieces and dry in the oven. Make sure the breadcrumbs don't burn. Otherwise, the taste of the drink will be bitter.

2. After that, bring the water to a boil, add 250 gr. granulated sugar and crackers. Stir. The finished wort must be cooled to 23-25 degrees. Pour the composition into a fermentation container.

3. The container should be approximately 85-90% full. Add raisins and mix well. Wrap the neck of the container with gauze. Store in a dark place at a temperature not exceeding 23 degrees.

4. If the raisins are of high quality, then after 2 days the fermentation process will begin. After another 2 days, strain the drink through cheesecloth. Add the remaining sugar and stir.

5. Pour the drink into bottles, add 3 pcs to each. raisins. Seal container tightly with lids. Keep the composition for about 10 hours in a dark room at room temperature.

6. After that, the drink must be stored in the cold. After cooling, taste bread kvass. Keep in mind that at home, the shelf life of a drink without yeast is only 4 days.

Bread kvass with yeast

pressed yeast - 20 gr.
water - 5 l.
sugar - 0.25 kg.
black bread - 0.5 kg.

Before making kvass from bread, it is worth noting that when cooking at home, the amount of sugar can be increased. Rely on your own taste.

1. Cut the bread and roast in the oven, do not let it burn. Boil water at the same time, then cool to room temperature. Pour the liquid into the fermentation container.

2. Add crackers to the container, cover with gauze and leave for 2 days in a dark place. Dissolve the yeast in a cup according to package directions. Pass the wort through cheesecloth and squeeze out the crackers.

3. Pour the prepared wort into the fermentation container. Pour in 200 gr. granulated sugar and yeast. Mix thoroughly. Cover the container with a loose lid. The gas should come out gradually.

4. Leave the workpiece in a dark room for a day. After that, kvass can be bottled. Distribute the rest of the sugar evenly. Seal the container tightly and keep it in the dark for several hours.

5. Cool the drink to 10 degrees. You can try again after a few hours. The recipe for homemade kvass is quite simple. Black bread drink has a standard preparation technology.

There is nothing difficult in preparing such a drink. Now you can easily quench your thirst on hot days. Since it’s easy to make kvass from bread, it’s worth experimenting with various recipes at home.

The same kvass, for which there were queues on the streets of the city, and which was always present on the table in the rural courtyard, remained far in the past.

But today we have a great opportunity to make homemade kvass by right the number one drink in the house. The recipes for making this wonderful drink with its unique taste, as it has been prepared in Russia for a long time, are carefully passed from hand to hand by our grandmothers and mothers, as well as by culinary specialists - experts in their field.

The drink that came to us from ancient egypt, took root in Russia, becoming at the same time food. After all, there are countless dishes, the recipe for which includes kvass.

Do-it-yourself homemade kvass has a beneficial effect on our health. It regulates the metabolism in the body, improves the activity of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, and helps to remove toxins from the body. I suggest you make a great drink - by traditional recipe from rye crackers, as I do.

Homemade rye kvass

You will need one loaf of rye bread, 8 liters of water, 55 grams of yeast, 220 grams of sugar and raisins to taste.

First, I dry the breadcrumbs in the oven over high heat. They should turn out golden in color, while I always make sure that they do not burn. Kvass from rye breadcrumbs, cooked at home, is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones and gives strength. It was he who was taken with him to haymaking by our ancestors.
Then I boil water in a large saucepan and pour sugar into it, stir. I add crackers to the water and leave everything to cool and infuse.
After making sure that the base has cooled down, in its small amount I grind the yeast to its liquid state and pour everything into the base. Yeast for this is better to take fresh pressed. I stir the mixture well so that the yeast is completely distributed in the water, and the maturation of homemade kvass occurs evenly.
I tie the pan with the future kvass with a thin towel so that any flying creatures do not covet it, and set it aside for fermentation for a day and a half.
If you like kvass with a sharper taste, you can let it stand longer. I start drinking my drink in a day, but since I prepare it right away a large number of, then over time it becomes sharp, I also drink it with pleasure, and treat my friends.
After a day and a half, I filter the finished drink into another container and add more sugar to taste. But a little, so that the drink is not too strong.
I add a handful of raisins there, so that my homemade kvass acquires a specific aftertaste. Raisins give the drink a special flavor, and also contributes to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, honey to kvass. This will diversify the taste of the drinks you prepare.
I leave it for another day and then, draining from the sediment, filter it completely. I wash the raisins and again fall asleep in the finished kvass.
I put the drink in a cool cellar. In your case, this could be a pantry or a refrigerator.
I use the wort remaining after straining to make homemade kvass a second time.
To do this, I boil another 7 liters of water and add 100-120 grams of sugar to it. I cook kvass as in the previous recipe, adding 300 grams of crackers and 40 grams of yeast. The second time the drink turns out tastier, acquiring a pleasant sour taste.

Recipe for kvass from rye bread with yeast

Black rye bread cut into small pieces, put on a baking sheet and put in the oven to dry. Be careful not to overcook or burn the bread. And then the finished kvass will be bitter.
To boil water. Pour crackers into a jar (preferably 3 liters). Rusks for such a jar need about half a loaf. The layer is approximately 8-10 cm thick.
Add sugar (3-4 tablespoons) and pour hot water. Pour water over the shoulders.
When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To breed yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. It is possible and simple warm water.
Mix everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.
For more intense fermentation, you can add a tablespoon of raisins.
Then strain the finished bread kvass, bottle it. Add a few pieces of raisins to each and refrigerate for 6-8 hours. I leave overnight.

The next portion of kvass can be prepared without yeast. Add some fresh crackers, one or two handfuls, 3-4 tablespoons of sugar, a few pieces of raisins. Fill with water and repeat the process as described above.

Bread kvass without yeast

In the first portions of kvass according to the above recipe, you first feel the taste and smell of yeast. Many people don't like it very much. Therefore, I will give a recipe for kvass from black rye bread without yeast.

To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.
Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour crackers into a three-liter jar (almost half a jar).
Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour crackers. For more intense fermentation, add a handful of raisins.
Cover the jar with gauze and leave to ferment. After a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3-4 days.
Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.

A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and kvass does not turn sour. If there are no raisins, then you can add more sugar. The next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.

Several small useful tips for making homemade kvass from rye bread.

You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, it is better to take an enameled or stainless steel saucepan.
Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.
The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.
Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.
If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new batch of kvass is ready.

Rules for making homemade bread kvass

Yeast must be the freshest, and bread for the wort must be rye.
Kvass is prepared on cooled boiled water.
It is recommended to store kvass in a cold place.
Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.
The utensils in which the wort is infused must be glass or enameled, in aluminum cookware you can’t cook kvass, as it oxidizes.
For the preparation of berry kvass, only ripe selected intact berries are used.

Those who want to get a healthy and tasty drink are advised to prepare homemade bread kvass according to the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For sourdough, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. Let's break up the bread. Cover the sourdough jar with a cloth and leave to sour in a warm place. Without yeast, sourdough fermentation takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough

1 st. a spoonful of granulated sugar
1 - 2 slices of rye bread
0.5 l of cooked sourdough
1.5 l chilled boiled water

And so a day or two passed, you tasted the leaven and made sure that it was ready. The liquid should be cloudy and sharp in taste. First, take a 2 liter jar, pour the sourdough into it, add 2 slices of rye bread (grind), 1 tbsp. a spoonful of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it sit for a day. You can also put crackers dried in the oven until golden brown in a jar. In this case, kvass will infuse much longer, but acquire a golden color almost immediately. After a day or two, having tasted the first kvass, pour 2/3 of the liquid into a separate container. Pour the leaven remaining in the jar with boiled water cooled to room temperature, add 1-2 chopped pieces of fresh rye bread, close the lid and insist again.

Recipes for homemade bread kvass

Since kvass from the store can hardly be called useful, many people want to learn how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, cooking kvass at home is not difficult for experienced housewives.

Recipe for kvass from crackers

How to cook homemade kvass from crackers:
Rye crackers (1 kg) are fried in the oven until golden brown. Put in a saucepan, pour warm water and leave in a warm place for a couple of hours, stirring occasionally. The infusion is drained. The remaining crackers are poured over again with water, insisted for 1-2 hours and poured into the infusion that was obtained earlier. The resulting wort is cooled to 20 degrees. Sugar is added (for 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave warm for 12 hours. Ready kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

How to cook boyarsky kvass at home
Ingredients: 1kg stale rye bread, 5l water, 1.3 sugar, 60g yeast, 1st wheat flour, mint to taste.
Prepare starter. To do this, dilute the yeast with a glass of warm water and put in a warm place. Dried mint pour boiling water and leave to infuse. Bread cut into slices, pour boiling water and cool to 30-40 degrees. Add sourdough, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour kvass into bottles, cork them well and store in the cold.

Borodinsky kvass recipe

Cooking Borodinsky kvass at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to cook Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water, let the wort brew for 3 hours. Dilute the yeast with flour, add to the wort. Leave for a day. Strain. Pour into bottles, add a twist to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days, kvass can be drunk. Borodino kvass is ready.

Vigorous kvass with horseradish

Cooking at home kvass with horseradish, raisins and honey
Ingredients: 4 liters of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to cook vigorous kvass with horseradish. Pour boiling water over crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Stir, pour into bottles, adding a raisin to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

How to cook beet kvass at home
Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to cook beet kvass. Peel the beets, grate on a coarse grater. Put in a 3-liter jar, pour water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and put in a warm place for 3-4 days. In almost ready kvass, you can add a clove of garlic. Beet kvass is ready.

- a primordially Russian drink, which was drunk by the great-grandfathers of the great-grandfathers of our grandfathers. The tradition of preparing and drinking kvass has been preserved to this day, and the recipe has not undergone any changes - why improve something that is perfect?

It is homemade kvass from black bread that perfectly quenches thirst in the heat, improves mood, and improves appetite.

From this article you will learn how to make bread kvass at home, read various options making this drink, and also learn the recipe for kvass from rye bread, following which you can ensure a constant celebration of taste and life on home desk. And most importantly - all the recipes are simple, you just have to tune in a positive way. So let's go!

Before proceeding directly to the production of this divine drink, it will not hurt us to find out how kvass is useful. And the benefits of drinking this drink really do not raise questions - our ancestors actively used it to fight beriberi and an extreme form of manifestation of a lack of vitamin C in the body - scurvy.

In addition to the mentioned vitamin C, kvass contains:

Organic amino acids, which are the building blocks of protein.
The whole group of vitamins B, E and PP, vitamin A.
Useful elements are copper, iron, phosphorus and calcium.

It is also rich in carbohydrates - the main source of energy. That is why you can easily “eat up” kvass, if, of course, you consume a sufficient amount of this energetically valuable drink.

Thanks to such a chic composition, kvass helps our digestive system cope with heavy meals, helps to establish a water-salt balance and strengthens the immune system. Agree, a fairly rich list of useful qualities, for which it is worth learning how to make kvass on bread.

How to do at home?

Let's make a reservation that all of the above is true only if we ourselves prepare kvass from bread at home.

Drinks sold in stores are more likely to be rich in preservatives and other pleasures. chemical industry, which, although they allow the liquid to be stored for a long time, completely kill all the useful qualities.

And the recipe for homemade kvass has nothing to do with the processes taking place in factories for the production of "industrial" kvass.

Black bread recipe with yeast

To prepare homemade kvass from black bread according to the classic recipe, we need:

half a kilo of black bread;
five liters of water;
250 grams of sugar;
20 grams of pressed or 5 grams of dry yeast.

And here is a detailed recipe for bread kvass with these ingredients:

Cut brown bread into small pieces, dry in the oven until a small golden crust appears. It is important not to overdo it and not get black crusts at the exit.
Pour boiled water cooled to 30 degrees into a container in which fermentation will take place.
We fall asleep crackers in the water.
We close the fermentation container with gauze and send the wort to a dark place for about 24 hours.
A day later, the wort is ready for filtration. It is necessary to squeeze the crackers, filter the liquid, move it to a clean container.
To start the fermentation process, add 200 grams of sugar and diluted yeast.
We cover the container with the wort with a lid, be sure to leave a gap for the release of carbon dioxide formed during the fermentation process. We send it to a dark place for 14-15 hours, room temperature.
We filter the resulting drink.
Add another 50 grams of sugar, mix.
The drink is almost ready. It remains to bottle it, seal it tightly and let it rest for a few more hours.

This bread kvass recipe is so simple that even a child can repeat the procedure. Meanwhile, even this simple recipe can speed up a bit and get homemade kvass of excellent quality from rye bread even faster. To do this, you need to pour boiling water over the crackers, let it cool, and immediately after that add the yeast and sugar.

This recipe can be made kvass from white bread , but it is black bread that will give a classic unforgettable taste.

Recipe "Boyarsky"

Ingredients for making kvass according to this recipe:

A kilogram of black bread.
Five liters of water.
300 grams of sugar.
A glass of wheat flour.
Yeast (30 grams pressed or 7 grams dry).
A few mint leaves.

To prepare kvass according to this recipe, we need to pre-cook. Do not be afraid of this terrible unfamiliar word, everything is extremely simple - just pour 30 grams of pressed (or 7 grams of dry) yeast with a glass of boiling water, add 50 grams of sugar and a glass of wheat flour of any kind. We send the resulting mixture to a warm place where the leaven will “reach” for at least an hour or two.

While the sourdough is cooking, pour black crackers with boiling water, add 250 grams of sugar and set to cool. Mix the cooled liquid with sourdough, add mint leaves and send to ferment. The fermentation period this time is about a day.

After 24 hours, the drink must be filtered, bottled, add a pinch of sugar and sent to the refrigerator. Congratulations, now you know how to make bread kvass with an interesting taste!

There are many ways to make homemade kvass with a twist. In our case, the word "zest" is used, including in the literal sense. The fact is that by adding raisins during fermentation, you can achieve a significantly greater strength of the finished product, if, of course, this is the task.

Personally, I see no reason to make this drink - it will lose the quality that I see as its main advantage - the ease of drinking in hot weather and the quick quenching of thirst associated with the use of cold kvass. But, of course, no one forbids you to experiment.

How to cook without yeast?

There is also a recipe for making bread kvass without yeast. In this case, on the contrary, the drink will turn out to be even lighter than usual. In addition, it will be significantly lower in calories, which will certainly appeal to people who avoid drinking high-calorie drinks due to the threat of excess weight.

In order to prepare bread kvass without yeast, follow a few simple procedures:

Cut 500 grams of black bread into slices, dry.
Boil 5 liters of water, add 250 grams of sugar and crackers to it, mix thoroughly.
Cool the resulting brew to 22 degrees Celsius, pour into a fermentation tank, not forgetting to leave part of the volume to carbon dioxide.
Add 50 grams of unwashed raisins. It is important to use unwashed dried berries, because it is on the surface of raisins that bacteria live that will help us in fermentation. Transfer the jar to a dark place, the temperature of which is about 20 degrees.
After a couple of days of fermentation, filter the kvass, add 50 grams of sugar.
Pour into bottles, after adding a few raisins to each, move hermetically sealed bottles to a dark place for 10-12 hours. To cool, place the bottles in a cool place. When the drink cools down to 8-11 degrees - you can start drinking!

Homemade bread kvass prepared according to this recipe will be quite carbonated, but not very strong. If the task is to get the finished product faster, it is better to follow the classic recipe, according to which kvass is made at home from rye bread with the addition of yeast. The classic recipe will allow you to get the finished product in a day.

Congratulations, from this article you learned how to make kvass from bread at home, and also got acquainted with a number of techniques that allow you to give the drink an unusual flavor, understood how to make it stronger or lighter, learned about the new role of raisins, which before, more likely all without thinking.

We wish you good luck, sincerely hoping that the article turned out to be useful, and that home-made bread kvass prepared by you personally will delight not only you, but also your loved ones!