Best Bread Kvas Recipe
Bread Kvas is a traditional fermented beverage enjoyed in Eastern Europe, particularly in Russia, made from fermented rye bread and water, infused with herbs, and sweetened. It is celebrated for its refreshing taste and probiotic qualities.
Equipment
- 1 Bread mould
- 1 Large pot
- 1 Cup
Ingredients
- 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
Instructions
- Cut the rye bread into cubes and remove the crusts. Toast the bread cubes in the oven until golden brown and aromatic.
- 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.
- After steeping, strain the liquid from the bread cubes into a clean container, pressing gently to extract as much liquid as possible. Discard the bread solids.
- 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.
- Once fermented, transfer the Kvas to bottles with airtight seals. Add a few raisins and a sprig of fresh herbs to each bottle, if desired, for additional flavor and carbonation. Seal the bottles tightly and let carbonate for another day or two at room temperature before refrigerating.
- Serve the Bread Kvas chilled over ice, garnished with additional herbs or a slice of lemon, if desired.
Notes
- Fermentation Time: The fermentation time may vary depending on factors such as room temperature and yeast activity. Taste the Kvas periodically during fermentation to achieve the desired level of tanginess.
- Carbonation: Adding raisins to the bottled Kvas can help promote carbonation during the secondary fermentation process. Keep an eye on the carbonation level to prevent excessive pressure buildup in the bottles.