Homemade Rye Bread Kvass
A tangy, aromatic rye bread kvass perfect for festive tables or okroshka. Lightly effervescent and refreshing.
- Time
- 48 h
- Serving
- 198 kcal
- Ingredients
- ≈ $0.40
- Protein
- 4 g
Ingredients
- 1 Rye breadpack 350 g ≈ $2.39 45 g
- 2 Sugar 18 g
- 3 Dry yeast 1 g
- 4 Raisinspack 200 g ≈ $2.40 8 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut rye1 bread into cubes and dry them in the oven at 325°F (160°C) for 15 minutes until crisp and golden.
Pour 300 ml of boiling water over the cubes, cover, and let cool to 85–95°F (30–35°C) (~1 hour) — hot water kills the yeast.
Add sugar and yeast, stirring until fully dissolved.
Cover the jar with cheesecloth and let ferment at room temperature for 24 hours until tangy and foamy.
Strain the kvass, add raisins4, and pour into a bottle, leaving a third of the space empty. Seal loosely.
Ferment another 24 hours in a warm spot, then chill in the fridge for 3–4 hours.
Serve cold once lightly fizzy.
Tips
- Why it works
- Dry the bread cubes in the oven to avoid lumps and speed up fermentation. Wet pieces slow the process and give a sour aftertaste.
- Substitutions
- Use 8 g of dried apricots or 6 g of pitted prunes instead of raisins. Use 45 g of a rye roll cut into cubes instead of rye bread.
- Common mistakes
- If the kvass isn't fizzy after 48 hours, the yeast is inactive or the temperature is below 20 °C. Check for bubbles on the surface.
- Storing and reheating
- Keep 3 days in the fridge. Before serving, pour into a glass and leave at room temperature for 1 hour to get fizzy.
- Serve with
- Serve cold with shchi or okroshka. Add ice and a sprig of mint for a refreshing touch.
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