How to make kvass from bread? After all, it is such a tasty, healthy and perfectly thirst-quenching drink! It is best obtained when special kvass breads on barley malt, baked by hand, are taken as the basis for it. Have to tinker with them a bit. But it’s worth it - to have a stock of fragrant homemade kvass from bread and to be able to cook it with your own hands is simply wonderful.
Malt Baking
To understand how to make sourdough for kvass at home, you first need to make bread. Thirty liters of the finished drink will require about half a kilogram of malt, 185 grams of flour (rye) and half a liter of water. The first component must be composite. This means that most of the malt (about four hundred and fifty grams) should be in rye, and a smaller (seventy grams) in barley. It is best to buy one and the other in grains, so it will be stored for a long time and without any problems. Before use, it can be ground (like coffee).
The first step is to soak the barley malt in a glass of hot water and forget about it for an hour. Pour rye flour with a glass of boiling water and also leave to swell (preferably in a warm place).
Then combine both masses and wait two hours until it is sugared. This process can be traced, since the tea leaves become more liquid - after that, without any problems, it will be possible to mix the second part of the malt into it. And again leave for an hour with heating. The resulting dough needs to be baked for a very long time - one and a half hours at a temperature of 160 degrees Celsius, another half and a half at a slightly reduced temperature, and from five to ten hours at a temperature of 90 degrees. The finished bread acquires a very special texture - inside it is moist and soft, and the walls are very dry. About one fifth of this workpiece is enough to prepare six liters of kvass.
You can store bread in the freezer. And you can dry and keep in a cool, dry place or crumble. This is the way they make this drink in production, and it’s precisely these blanks that we buy as a semi-finished product, when we don’t know how to make kvass from bread, but we want to achieve the result faster. The malt brick has a very specific smell, so you need to make sure that the room in which you have to bake is well ventilated.
Preparation of the drink from the workpiece
How to make kvass from bread after you baked a malt billet with your own hands? This is a lengthy process, but the aroma of the finished drink is worth it. In addition, you don’t have to do this all too often, because in the future you can use the wort to prepare the next servings of kvass. In a six-liter pan, pour 150 grams of bread a couple of liters of boiling water, close the lid for two hours. After diluting the infusion with cold clean water, cool the mixture to 32 degrees. Now you have received the optimal environment for breeding yeast and lactic acid bacteria, which, in fact, are in the leaven. It is this chemical reaction that is the most important in the cooking process. Therefore, you need to pay so much attention to the preparation of the workpiece before making kvass from bread. Now you need to take the dishes in which the drink will have to be infused. Dissolve twenty grams of rye sourdough in a kvass base, pour into a saucepan and leave for twelve hours.
Readiness can be determined by the fact that the bread will float and the liquid will become covered with bubbles. Now the drink can be filtered (thickened to leave for further servings of kvass), add sugar and put in the refrigerator for twelve hours.