kvass, rye, Russian kvass, black bread, ethnic brews
Source: email@example.com, r.c.b.,
November 17, 1994
These are from the Old Country, so use at your own risk. When I was an
undergraduate & Bud came out with the screwtop quart, kvass had a brief
vogue, but real dark rye was hard to find!
Ingredients: (for 1 gallon)
- 1 loaf dry dark rye bread (approx 24 slices)
- 1-1/2 gal boiling water
- 3 c sugar
- 2 pkgs yeast
- 1/4 c golden raisins
Put bread in a tea towel & tie bundle securely with string. Put bundle
in crock & pour in boiling water. Cover & let set until water is lukewarm.
Remove bundle & let drip into clean pan. Pour drip water back into crock,
making sure no bread is in the water. Add sugar, then yeast, stir & cover.
Set in a warm place 10 to 12 hours.
There will be a slight yeast settlement. Pour the clear liquid into a
jug & add raisins. Cork the bottle or put a lid on the jar, but not too
tightly, or the cork will blow. Refrigerate for 5 days, then strain before
serving. Yield will be about a gallon.