How to cook kvass flour

Kvass, sour or sour-sweet drink, considered Russia's national is the result of halted lactic acid or alcoholic fermentation. The most famous varieties of kvass are made with flour or breadcrumbs, but there are recipes for this drink made from fruit and berry juices. At home kvass is often made from concentrates, but if you try, you can prepare this drink based on rye malt or the yeast starter.

You will need

To prepare the malt:
- rye;
- water.
For the first recipe:
- rye flour – 2 glasses;
- rye malt – 0.5 cups;
- honey – 2 cups;
- raisin – 1 glass;
- water – 5 liters.
For the second recipe:
- rye flour – 0.5 kg;
- water – 10 liters;
- sugar – 0.5 cups;
- yeast – 10 grams.

Instruction

For making kvass malt-based you'll need to make the malt from germinated rye grains. To do this, soak the rye in an enamel saucepan. Ten hours after beginning of soaking, drain the water and leave the grain for two hours.

Pour the rye water and again soak for ten hours. Drain, dry grain and soak for another ten hours.

Place soaked grains in a wide shallow dishes and sprouted at a temperature of about twenty degrees. From time to time hydrate your rye. Germination takes three to four days.

As soon as the roots that emerged from the grains reached a length of four-fifths of the size of the grain, the malt can be used. However, you can keep it no more than two or three days.

Malt can be stored for future use. For this purpose dry seeds germinated at a temperature of about seventy degrees during the day, clear them from sprouting roots and grind in a coffee grinder. Keep the malt in well sealed glass jar in a cool place.

For making kvass mix rye flour with malt, fill with boiling water so that after mixing of turned the dough consistency reminiscent of sour cream. Allow the mixture to stand at room temperature for one day.

Pour the mixture into an opaque container, add the raisins, and five gallons of hot water. Mix all the ingredients and leave the wort to steep for ten hours.

Strain the wort, add honey and soak at room temperature for six hours.

Again strain the liquid, pour it in a glass bowl, cover and leave in a cool place. Four days later home brew you can try.

Brew of flour can be prepared without malt. To do this, pour the flour with boiling water, spreading it to the consistency of sour cream and stir the lumps. Dissolve the yeast in a small amount of water. Wait until the dough has cooled to a temperature of thirty five degrees.

Add in the dough the yeast, sugar, warm boiled water and leave to infuse during the day in a warm place.

Strain the resulting drink, pour into glass containers with lids and put in a couple of days in the fridge.

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