Kvass in the summer heat is a great way to quench your thirst. How to make kvass from rye flour, read below.
Kvass on leaven of rye flour
Ingredients:
- dense rye ferment - 100 g;
- Borodino bread - 1 piece;
- hot water - 3 liters;
- dark malt - 3 tbsp. spoons;
- sand of sugar - 100 g.
Preparation
First we cook biscuits. To do this, first cut off the crust. Crumb and crust cut into strips. Then cut into cubes and place on a baking tray. For about half an hour, let it dry in the oven. The fiercer they are, the better. In the bottle, pour 100 grams of biscuits, add dark malt and pour boiling water. Well wrapped and let cool. The starter is pre-mixed in a small amount of infusion, and then poured into a container. Pour sugar and mix well. We close the bottle with a lid with a water seal and leave it at room temperature for a day. Then filter, pour into bottles. Densely cork and cool. All kvass is ready!
Kvass from rye flour - recipe
Ingredients:
- purified water - 10 liters;
- rye flour - 900 g.
Preparation
Mix the rye flour in 1 liter of water. Stir until homogeneous. We close the gauze with the dough with gauze, wrap it and keep the day 3 warm. The fermented dough is diluted with warm boiled water and left at room temperature. In use, we filter it through gauze, sprinkle sugar, if necessary, and use it.
White kvass from rye flour at homeIngredients:
- filtered water;
- Rye flour;
- honey or sugar.
Preparation
Fresh rye flour mix with water until the density of sour cream. It should leave half a liter of such a mixture. Pour 50 grams of sugar, or even better - honey. If it is necessary that the fermentation process go faster, we add a little light raisins, but when all this wanders, we extract the raisins. So, after careful stirring in a warm place, leave the mixture for a couple of days. When there is a characteristic sour, the mixture is ready. Put it in a 3-liter jar, pour another 50 grams of sugar or honey and the same amount of flour. Fill with water. After 3-4 days, drain all the water from the mixture. This turned out the so-called "young kvass". It is not yet completely ready for use - we add honey to it and we clean it for a couple of days in the cold. Now it can already be consumed. The remaining thick can again be filled with water, sugared and insisted again. This is already a real "mature kvass". It can be sweetened to taste, a little cool and drink. And so on, the thick again and again you can fill with water, the leaven will only be more saturated.
Kvass from rye flour without yeast
Ingredients:
- water filtered - 2 liters;
- rye flour - 1 glass;
- raspberry leaves dried - 1 teaspoon;
- malt rye - 1 glass;
- raisins - 2 tbsp. spoons;
- a large lemon - 1 piece;
- honey natural - 1 tbsp. a spoon;
- apple sweet and sour - 1 pc.
Preparation
In the rye flour pour boiling water and let it cool. Through a meat grinder let's skip an apple, raisins, lemon. In rye malt, we add shredded raspberry leaves, honey, twisted ingredients and brewed rye flour. All mixed well with the remaining water and leave to ferment in a warm place for 2-3 days. Then the resulting mass is filtered. We distribute the kvass in bottles and remove them into the cold. The thick can be safely used in the future as a starter.
Homemade kvass from rye flour
Ingredients:
- water - 10 liters;
- dry yeast - 10 g;
- sand sugar - 100 g;
- rye flour - 600 g.
Preparation
Rye flour pour boiling water and mix. Cool to a temperature of about 35 degrees. The resulting dough is diluted with boiled water, slightly heated, pour sugar, dry yeast and leave for a day in the heat. Then the ready rye kvass is poured over the containers, before it is filtered, and for 2 days we clean it in the cold.