Kvas, a Fermented Bread Drink

Kvas, a Fermented Bread Drink
Staff Writer

Photo Modified: flickr/ mrlcon/ CC 4.0

Kvas (or kvass) is a fermented drink made from rye bread that is popular in Russia. It's technically not alcoholic because the alcohol content  is only one percent.The drink is bubbly but not as sweet as soda. Warning: this recipe needs to be prepared and fermented over-night!

Photo Modified: flickr/ mrlconCC 4.0

20
Servings
255
Calories Per Serving
Deliver Ingredients

Ingredients

Day 1

  • 2.5  gallons water
  • handful raisins
  • 4  Cups  sugar
  • 1.5  Tablespoons  dry yeast
  • large plastic soda bottles
  • 1  Pound  rye or black bread

Day 2

Directions

Day 1

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 smoky.

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, close with a lid and leave them in the fridge overnight.

Nutritional Facts

Total Fat
13g
19%
Sugar
1g
1%
Saturated Fat
4g
17%
Carbohydrate, by difference
38g
29%
Protein
4g
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
8mg
1%
Choline, total
2mg
0%
Fiber, total dietary
8g
32%
Folate, total
55µg
14%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
59mg
8%
Selenium, Se
6µg
11%
Sodium, Na
100mg
7%
Water
8g
0%

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.