Drinks
Kvass (Fermented Rye Bread Drink)
Ingredients
- - 400g Dark rye bread, cut into chunks
- - 3l Water
- - 150g Sugar
- - 5g Active dry yeast
- - 20g Raisins
Method
- Preheat the oven to 180C (350F) and toast the rye bread chunks on a tray for 15-20 minutes until deep brown and dry, but not burnt.
- Place the toasted bread in a large jar or bucket and pour over the water; leave to soak for 4-6 hours or overnight.
- Strain the liquid through muslin cloth into a clean container, pressing the bread well and discarding the solids.
- Stir in the sugar and yeast until dissolved.
- Cover loosely with a cloth and leave at room temperature for 12-24 hours until small bubbles appear on the surface.
- Strain again if needed, add a few raisins to each bottle, and seal.
- Chill in the refrigerator for at least 4 hours before serving cold.
Introduction: Kvass is a lightly fermented, mildly alcoholic drink made from soaked and fermented rye bread, known across Belarus and neighbouring countries since at least the Middle Ages.
Cultural Background: Kvass is a lightly fermented, mildly alcoholic drink made from soaked and fermented rye bread, known across Belarus and neighbouring countries since at least the Middle Ages. Refreshing and faintly sweet-sour, it has traditionally been the drink of choice during hot Belarusian summers, sold from roadside barrels in past decades and still made at home today.
Tips: Toasting the bread well, without burning it, is key to a deep, malty colour and flavour. Keep an eye on fermentation time in warm weather — kvass can turn sharply sour if left too long.
Variations: Naturally vegan as written. Add a few mint leaves during fermentation for a fresher, more aromatic version.
Storage: Refrigerate in sealed bottles for up to 5 days; release the cap occasionally to relieve pressure.
Reheating: This is a cold drink and is not reheated.
Nutrition: Approx. per serving: 45 kcal · Protein 0g · Carbs 11g · Fat 0g
FAQs:
Q: Is kvass alcoholic? A: Traditional home-fermented kvass contains a very small amount of alcohol, typically under 1%, from the brief fermentation.
A: