How to make Kvass (Russias National Drink) – made from Rye Sourdough Bread

Day 1 – Make your sourdough Bread

180 g organic rye flour / 220 ml water / 100 g sourdough starter

mix together, cover and let it ferment for 24 h at room temperature

Day 2 – Still making sourdough Bread

Add to your one day old starter: 400 g organic rye flour / 400 g organic bread flour / 10 g malt powder / 16 g sea salt / 430 ml water. Knead well for 10 min (sticky) and allow it to ferment for approx. 3 h. Divide into 1lb loafs, shape round and place the loafs into well floured proofing baskets. Retard overnight in the fridge.

Day 3 – Proof & bake your sourdough bread

Enjoy your bread, any left overs, cut into cubes and dry them out well – those cubes will be turned into Kvass!

Day 4 (or 5, or 6) – Make Kvass

450 g dried, cubed rye sourdough bread / 6.3 lit of boiling water / 450 g raisins / 280 g honey / 2 g yeast / 4 g stoneground whole wheat flour / fresh mint for taste.

Bring the water to boil and add the chopped raisins, together with the cubed bread – soak it for a few hours until the water has cooled naturaly to about 28 C.

After couple of hours strain the bread & raisins out

Add the mint, whole wheat flour, yeast and honey and allow it to sit for another 30 to 60 min at room temperature. As soon as you see signs of fermentation (small bubbles), bottle the kvass in plastic bottles (never use glass bottles they will explode).

Day 5 or 6 – Carbonation time

Keep your plastic bottles at room temperature until they feel rock hard – that means they are fully carbonated. Place the bottles now in the fridge for a couple of days and enjoy your kvass!

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