Noah Baker
Course: Side Dish Cuisine: American Prep Time: 15 minutes Cook Time: 45 minutes Fermentation Time: 3 days Total Time: 3 days 1 hour Calories: 100 kcal
Let’s get started!
– 1 Bread mould – 1 Large pot – 1 Cup
– 6-8 slices of rye bread crusts removed – 4 liters about 1 gallon water – 150 grams about 3/4 cup sugar or honey – 1 tablespoon active dry yeast – Handful of raisins optional – Handful of fresh mint or other herbs optional
1. Cut the rye bread into cubes and remove the crusts. Toast the bread cubes in the oven until golden brown and aromatic. 2. In a large pot, bring the water to a boil. Remove from heat and add the toasted bread cubes to the pot. Cover and let steep for 6-8 hours or overnight.
3. Strain the liquid from the bread cubes into a clean container. 4. Stir in the sugar or honey until dissolved. Sprinkle the yeast over the liquid and stir to combine. Cover the container loosely with a clean cloth and let ferment at room temperature for 2-3 days, or until slightly bubbly and tangy.
5. Once fermented, transfer the Kvas to bottles with airtight seals. Seal the bottles tightly and let carbonate for another day or two at room temperature before refrigerating. 6. Serve the Bread Kvas!