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Rye bread ‘kvass’ drink

Ingredients

For 6 servings

  • 450 g rye bread, toasted in oven
  • 3 l boiled water
  • 30 g yeast
  • 120 g sugar
  • 1 tablespoon honey
  • 40 g raisins

Preparation video

Toast slices of rye bread in the oven. Place in a pot or large bowl, immerse in boiled water and stir. Cover the dish and leave at room temperature for 3 hours. After 3 hours, strain through a fine sieve. Add honey, raisins, 100 g sugar, and activated yeast. Stir until the honey and sugar dissolve. Ferment at room temperature for 12 hours. Strain and refrigerate in a sealed container. Kvass is ready in 24 hours.

Recipe description

Preparation

Moderate 30min

Toast slices of rye bread in the oven. Place in a pot or large bowl, immerse in boiled water and stir. Cover the dish and leave at room temperature for 3 hours. After 3 hours, strain through a fine sieve. Add honey, raisins, 100 g sugar, and activated yeast. Stir until the honey and sugar dissolve. Ferment at room temperature for 12 hours. Strain and refrigerate in a sealed container. Kvass is ready in 24 hours.

Rye bread ‘kvass’ drink

Recipe description
30min Moderate

Ingredients

For 6 servings

  • 450 g rye bread, toasted in oven
  • 3 l boiled water
  • 30 g yeast
  • 120 g sugar
  • 1 tablespoon honey
  • 40 g raisins

Preparation

Toast slices of rye bread in the oven. Place in a pot or large bowl, immerse in boiled water and stir. Cover the dish and leave at room temperature for 3 hours. After 3 hours, strain through a fine sieve. Add honey, raisins, 100 g sugar, and activated yeast. Stir until the honey and sugar dissolve. Ferment at room temperature for 12 hours. Strain and refrigerate in a sealed container. Kvass is ready in 24 hours.