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

You can make delicious homemade kvass from dry rye bread 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:

1. Pour crackers in a jar with boiling water, leave for 4 hours and strain.
2. Add yeast and let the mixture ferment for 6 hours.
3. Add honey and grated horseradish to the mass, mix thoroughly.
4. Pour liquid, add raisins.
5. 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 a rich, healthy drink that is not ashamed to be served at the 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 soak in cold water for 9-11 hours. 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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