How to make kvass from bread: a fragrant drink at home

How to make kvass from bread? After all, it's such a delicious, useful and perfectly satisfying thirst drink! It is best obtained when special kvass breads with barley malt, baked with their own hands, are taken as a basis for it. Have to tinker with them a little. But it's worth it - to have in stock a fragrant homemade kvass from bread and to be able to cook it with your own hands - it's just wonderful.

Baking of malt billets

To understand how to make a leaven for kvass at home, you must first cook the bread. For thirty liters of a ready-made drink it will take about half a kilo 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 less (seventy grams) - in barley. It is best to buy both, in grains, so it will be stored for a long time and without any problems. Before use it can be grinded (like coffee).

The first step is to soak barley malt in a glass of hot water and forget about it for an hour. Rye flour pour a glass of boiling water and leave a swell (preferably in a warm place). Then connect the two masses and wait two hours until it is sugared. This process can be traced as the welding becomes more liquid - after that, without problems, it will be possible to mix the second part of malt into it. And again leave for an hour with heating. The resulting dough should be baked for a very long time - an hour and a half at a temperature of 160 degrees Celsius, another one and a half at a slightly reduced, and five to ten hours at a temperature of 90 degrees. Finished bread gets a very special texture - inside it is moist and soft, and the walls are very dry. Approximately one-fifth of this billet is enough to prepare six liters of kvass.

You can store the bread in the freezer. And you can dry and keep in a cool dry place or crumble. In this way we make this drink in production, and we buy these blanks as a semi-finished product, when we do not know how to make kvass from bread, but we want to achieve the result as quickly as possible. The malt brick has a very specific smell, so you need to take care in advance that the room in which you have to bake is well ventilated.

Preparation of a drink from a billet

How to make kvass from bread after you have baked malt billets with your own hands? This is a long process, but the flavor of the ready-made drink is worth it. In addition, it does not have to do this very often, because in the future you can use the wort to prepare the following portions of kvass. In a six-liter saucepan pour 150 grams of bread with a couple of liters of boiling water, cover with a lid for two hours. After diluting the infusion with cold clean water, cool the mixture to 32 degrees. Now you have an optimal environment for breeding yeast and lactic acid bacteria, which, in fact, are in leaven. It is this chemical reaction that is most important in the preparation process. Therefore, it is necessary to pay such attention to preparing the billet before making kvass from bread. Now you need to take the dishes, in which the drink should be infused. Dissolve twenty grams of rye ferment in a leavened base, pour into a saucepan and leave for twelve hours.

Readiness can be determined by the fact that the loaves begin to float and the liquid will be covered with bubbles. Now the drink can be filtered (leave the hay for further servings of kvass), add the sugar and place it in the refrigerator for twelve hours.