Angelina's Easy Bread Kvass Recipe

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. ­čśë

Bread Kvas is very popular in Russia and Ukraine. You can compare it to a sweet, alcohol-free beer. Enjoy it cold on a hot summer day.

This post may contain affiliate links. Read my disclosure policy.

You will appreciate this; A simple and authentic kvas of bread that does not need concentrate! My husband's cousin Angelina shared this recipe with us. We made it with rye bread and black bread and they were both very refreshing! New favorite for sure – thanks Angelina!

This kvass lasts for up to a week in the refrigerator (probably longer, but it may start to taste a little strong). You will notice that it loses sweetness daily as it is. I think it's better after a full day in the fridge.

Bread Kvas is very popular in Russia and Ukraine. You can compare it to a sweet, alcohol-free beer. Based on my research, kvass only have an alcohol content of up to 1% (probably not recommended for pregos yet). The longer it stays in the fridge, the more slightly "alcoholic" it becomes, but still considered non-alcoholic.

So if you drink it on the first day or on the 2nd, there is probably still no alcohol there. From what my readers have said, it is best to store kvas in plastic soda bottles, as they are designed to hold pressurized beverages. I like to release the pressure in my bottles 1-2 times a day because an over-inflated bottle makes me nervous.

Follow us on PINTEREST!

Ingredients for Pan Kvas:

2.5 gallons or 10 qt of water 1 lb or 9 slices of classic black, dark, or rye bread 1 handful of raisins 1.8 lbs (4 cups) of sugar 1.5 tablespoons of active dry yeast 3 large bottles of plastic soda

How to make Russian bread Kvas: (better if it is prepared at night)

DAY 1:

1. Fill a giant pot with 2.5 gallons of water (or divide it into two large pots) and bring to a boil.

2. While you wait, toast the bread slices twice in the darkest toaster setting. Yes. Seriously. Darker bread makes the kvas darker. Toasted bread either outside or in your garage or your house will smoke. We learned the hard way ­čÖé It should look like the photo below.

3. When the water begins to boil, remove the pot from the heat. Add a handful of raisins and toast to the pot, cover with the lid, and let stand overnight or at least 8 hours.

DAY 2:

4. Carefully remove the toast and discard it.

5. In a medium bowl, mix 4 cups sugar and 1.5 tablespoons yeast, add them to the kvass mixture and stir.

6. Cover with plastic wrap or lid and leave mixture on the counter for another 6 hours, stirring every two hours.

7. Discard floating raisins by scooping them up with a large spoon. Using a strainer or cheesecloth, pour kvass into bottles, cover loosely with a lid, and refrigerate overnight. The next day, once the bottles are completely cold, you can tighten the cap.

PS According to my readers, it is best to store kvass in plastic soda bottles as they are designed to hold drinks under pressure.

DAY 3: enjoy DAY 4: enjoy DAY 5: … did it really last that long?

How do you do your kvass?

Angelina's Easy Bread Kvass Recipe

Preparation time: 14 hours.

Total time: 14 hours

Skill level: easy

Cost to make: $ 4

Servings: 20-24

  • 2.5 gallons or 10 qt of water
  • 1 pound or 9 slices of dark brown or classic rye bread
  • 1 handful of raisins
  • 1.8 lb 4 cups sugar
  • 1.5 tablespoons of active dry yeast
  • 3 large plastic soda bottles

DAY 1: (better if it is prepared at night)

  1. Fill a giant pot with 2.5 gallons of water (or divide it into two large pots) and bring to a boil.

  2. While you wait, toast the bread slices twice in the darkest toaster. Darker bread makes the kvas darker. Toasted bread either outside or in your garage or your house will smoke.

  3. When the water begins to boil, remove the pot from the heat. Add a handful of raisins and toast to the pot, cover with the lid, and let stand overnight or at least 8 hours.

DAY 2:

  1. Carefully remove the toast and discard it.

  2. In a medium bowl, mix 4 cups of sugar and 1.5 tablespoons of yeast, add them to the kvass mixture and stir.

  3. Cover with plastic wrap or a lid and leave the mixture on the counter for another 6 hours, stirring every two hours.

  4. Discard floating raisins by scooping them up with a large spoon. Using a strainer or cheesecloth, pour kvass into bottles, cover loosely with a lid, and refrigerate overnight. The next day, once the bottles are completely cold, you can tighten the cap.

PS According to my readers, it is better to store kvass in plastic soda bottles, as they are designed to hold pressurized drinks.

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. Ina AngelinafácilKvaspanReceta

0 Compartir