Kvass RecipeOrigin: Belarus Period: Traditional |
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Kvass is a fermented bread drink very popular in Belarusia and Russia. It's very low in alcohol and typically sold as a soft drink. Ingredients
250g rye bread, sliced very thinly 
Kvass Preparation:Method:Place the bread in a baking dish then put in an oven pre-heated to 150°C and bake for abut 20 minutes, or until the bread is dark brown and crisp. Transfer the bread to a bowl, pour the boiling water over the top then cover and set aside in a warm spot for about 4 hours. At the end of this time dissolve the yeast in about 200ml lukewarm and stir-in the sugar, mixing well. After the four hours is up strain the bread mixture through a colander lined with muslin or cheesecloth, retaining the liquid. Stir the yeast mixture into this liquid then cover the bowl and set aside in a warm place to prove for about 10 hours. Strain through cheesecloth once more then transfer the liquid into clean bottles. Add about 2 raisins to each bottle, cork and set aside in a cool day for 3 days to mature. In Russia this is a classic soft drink it's also used as an ingredient in many soup recipes. |
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