Easy Bread Kvas Recipe
User Reviews
4.8
Easy Bread Kvas Recipe
Description
The Easy Bread Kvas Recipe starts by boiling water and pouring it over toasted black or rye bread and raisins, then allowing the mixture to steep overnight to extract flavors and color. Toasting the bread twice yields a darker, richer color and taste. After removing the bread, sugar and active dry yeast are added to jump-start fermentation.
The mixture is fermented at room temperature for several hours, during which natural carbonation develops. The kvass is then strained into plastic soda bottles, which can safely withstand the pressure from fermentation. After refrigeration, the drink becomes fizzy and mildly sweet with a slight tang, characteristic of kvass.
Traditionally enjoyed cold, bread kvass serves as a refreshing non-alcoholic beverage that showcases fermented flavors using simple pantry ingredients. The recipe’s instructions emphasize careful toasting, proper fermentation timing, and using appropriate bottles for best results.
Storing kvass in plastic soda bottles is advisable because they are designed to hold pressurized drinks, reducing risk during fermentation. The recipe yields about 2.5 gallons, suitable for sharing or extended use.
Ingredients
- 2.5 gallons water or 10 qt
- 1 lb or 9 slices of classic black dark or rye bread
- 1 raisins handful
- 1.8 lb sugar 4 cups
- 1.5 tablespoons active dry yeast
- 3 large plastic soda bottles
Instructions
DAY 1: (best if prepared in the evening)
- Fill giant stock pot with 2.5 gallons of water (or divide it into two large pots) and bring to a boil.
- While waiting, toast the bread slices twice on the darkest toaster setting. Darker bread makes darker kvass. Toast bread either outside or in your garage or your house will get smokey.
- When water starts to boil, remove the pot from heat. Add a handful of raisins and toasted bread to the pot, cover with the lid and let it stay overnight or at least 8 hours.
DAY 2:
- Carefully remove toasted bread and discard it.
- In a medium bowl, mix together 4 cups of sugar and 1.5 Tbsp of yeast, add them to kvas mixture and stir.
- Cover with plastic wrap or lid and leave the mixture on the counter for another 6 hours, stirring every couple hours.
- Discard floating raisins by scooping them up with a large spoon. Using strainer or cheese cloth, pour kvass into bottles, loosely cover with lid and refrigerate overnight. The following day once the bottles are completely chilled, you can tighten the lid.
DAY 3: enjoy
Notes
- Use plastic soda bottles to safely contain carbonation during fermentation.
- Double-toast bread for a darker and more flavorful kvass.
- Ferment covered at room temperature for about 6 hours, stirring occasionally to develop carbonation.
- Refrigerate after bottling to slow fermentation and chill before serving.
User Reviews
Overall Rating
4.8
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