Kvass Derevensky (on a long dough-pribelka)

Category: The drinks
Kvass Derevensky (on a long dough-pribelka)

Ingredients

Rye rusks some
water 3 liters
sugar 100-115 gr.
long dough (cleaning) 1 multi-glass

Cooking method

  • 1. Boil water, put rye crackers. (Fry rye crackers until brown). Let it boil and boil for 3-5 minutes, you can boil it longer. Infuse under the lid for an hour. Cool to a warm state. Take water a little less than 3 liters.
  • Pour water with rye breadcrumbs into a 3 liter jar.
  • 2. Prepare a long dough (cleaning). Let stand on the table for 20 minutes. Pour 1 multi-glass (160 g). Long dough -pribelka is used after making bread Rustic (on a long dough) according to the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=408419.0
  • 3. Pour in sugar 100-115 gr.
  • We close it with a plastic lid and put it in a warm place (in my kitchen on the window).
  • Cooking time is almost 2 days.
  • We drain the vigorous kvass and put it in the refrigerator.
  • In the remaining wort, add sugar and boiled water with dry kvass 2 tbsp (I do not have dry kvass) in a 3 liter jar.
  • You can use kvass wort 1 more time.
  • Then cook the kvass again.

The dish is designed for

3 liters.

Time for preparing:

Almost 2 days.

Note

Good vigorous kvass. Everyone liked who drank today.
For measurement I used a multitaskan (160gr.) I forgot to weigh.
I don't know how many times you can use the wort. Such kvass is made at once in a lot of a bucket or 2.
I asked yesterday if it is advisable to cook kvass every time. You can pour the wort once, but the taste is not the same.
Follow, drain kvass according to the definition of vigor. Peroxide, the taste is different - sour.
I drained the kvass, put it in the refrigerator. I poured the wort with water and breadcrumbs and added sugar (I can't buy dry kvass). I'm watching!

lappl1
Tonya, thanks for the recipe. Kvass has a beautiful color! Well done !
Anatolyevna
lappl1, Lyudochka, thank you for your attention to the recipe. Beautiful and tasty kvass!
Natusichka
Tonya, Is this something to be done like point 1 in the link to the "Village" bread? Point 2 is no longer needed, is it?
Anatolyevna
Natusichka, Just take it out of the refrigerator (cook) and let it warm up for 20 minutes. Stir and pour or put it aside, to put it right.
You will bake the bread, you will put it aside (the dough-whitewash) for the next time you bake the bread. Here we will use it. Opara-pribelka stood in my refrigerator for 2 days.
Tumanchik
Tonya is pleased! It's time for kvask! Thanks for the hostess recipe!
Loksa
Tonya, thanks for the recipe! how warm it comes to us, I will cook. While it's cool, I drink tea-warm!
Anatolyevna
Tumanchik, Irochka kvass is delicious, notable. Like, easy to prepare.
LoksaThank you for your attention to the recipe!
Quote: Loksa
how warm it will come to us - cook
... I catch the word.
paramed1
What can I say, Antonina - thank you! Tomorrow I'm looking for your bread, part for baking, part for kvass. I just brought a pan for bread in the oven and large cans, 3-liter!
Anatolyevna
paramed1, Veronica Zavodi kvass-like it. There is nothing difficult, but there are many benefits and the bread does not stale for a long time. To celebrate, I already made 4 cans of 3 liters.
A friend came to his son yesterday and praised him. And I'm so happy!
lettohka ttt
Noble kvassik !!!! Thank you Antonina for the recipe, I used to make it according to a different recipe, now I will try it according to yours!
Anatolyevna
lettohka ttt, Try Natasha! Forgotten old recipe. A useful and simple recipe!
Natusichka
Tonya, I wanted to make kvass yesterday, but there were still questions:

Quote: Anatolyevna
2. Prepare a long dough (cleaning). Let stand on the table for 20 minutes. Pour 1 multi-glass (160 g).
- Pour 1 multi-glass of whitewash into a bottle with water and breadcrumbs?
Quote: Anatolyevna
We close it with a plastic lid and put it in a warm place.
It will wander, won't it rip off the lid?
Quote: Anatolyevna
In the remaining wort, add sugar and boiled water with dry kvass 2 tbsp (I do not have dry kvass) in a 3 liter jar.
- The remaining wort, is it what remained at the bottom of the bottle after decanting the kvass? And those crackers that were cooked with water are also here, or should I throw them away after making kvass (those in your photo are floating on top in a bottle)?
If I do not have dry kvass, then do you need to add toasted croutons instead of it during the subsequent preparation of kvass?

And at the cleanroom, we only "start" kvass for the first time and that's it?

Tonya, for God's sake, forgive me for asking many questions. I have never made such kvass ... I want everything to work out the first time!
Anatolyevna
Natusichka,
Quote: Natusichka
- Pour 1 multi-glass of the beater into a bottle with water and breadcrumbs
Everything is correct. The lid was not ripped off, but it bubbled well!
Quote: Natusichka
And those crackers that were cooked with water are also here
The more roasted the rusks, the better the kvass color and taste.
We start kvass for the first time at the barn. How many times can I add kvass to my mother tonight. (Recipe restored).
A lot of such kvass is brewed at once. I left 2 3x lit. cans, the atoms will oxidize quickly. (with my husband alone at home)
First, put the dough on the bread, then leave a long dough-wash. Then just put the kvass.
I will like the bread. Kvass will be even better if you use a dough from this bread recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=411753.0
I just wanted kvass badly
Here are the answers to the questions.
Rada-dms
Tonya, I am very interested in this recipe! It is on your dough-pan! I will definitely do it, I feel like okroshka!
Anatolyevna
Rada-dmsOkroshka is amazing, just the right thing. Bring kvass, you will like it!
As you make kvass-watch, do not miss the moment of vigorous kvass.
Rada-dms
Quote: Anatolyevna

Rada-dmsOkroshka is amazing, just the right thing. Bring kvass, you will like it!
As you make kvass-watch, do not miss the moment of vigorous kvass.
Don't worry about that! I won't spoil the recipe. Well, I grew up on my grandmother's kvass, and that one from the Voronezh region, she also lived in the ladder for many years, so I have some experience, she adopted it.
Natusichka
Tonya,Thank you!
Valyushka
Noble kvass! We need to charge!
Anatolyevna
Valyushka, Bring some kvass! Vigorous, tasty kvass, and okroshka is wonderful! You'll like it!
kubanochka
Tonya, I will now try to put kvass according to your recipe. I have never boiled water for kvass before. But here it is also non-chlorinated, artesian. Now I'll try to boil it with crackers. Thank you, Rodnulya, for the recipe.
Anatolyevna
kubanochka, Helen, try and like it! So vigorous! For a hot summer, the most it.

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