How I Make Ancient Bread Kvass

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add a tart flavor.

yeast

💰Cheaper: sourdough starter

Sourdough starter can create a unique flavor.

Slice the bread into 1 centimeter thick pieces.

Toast the bread in a dry pan on medium-high heat until dark brown.

Set the toasted bread aside to cool.

Bring 1 liter of water to a boil.

Dissolve the sugar in the boiling water in a jar.

Add the strap-on molasses and honey to the sugar water and stir until dissolved.

Pour this mixture into a fermentation bucket.

Add the remaining water to the bucket, ensuring the mixture is at blood temperature.

Add the toasted bread to the bucket and stir everything together.

Seal the bucket tightly and label it with the starting date.

Leave the bucket at room temperature for 3-4 days, testing daily with a clean spoon.

Once ready, strain the mixture through a sieve to remove bread pieces.

Fill bottles with the strained liquid, leaving space at the top for carbonation.

Add 2-3 raisins and a strip of fresh ginger to each bottle if desired.

Seal the bottles tightly and label them with the date.

Leave the bottles at room temperature for 1-2 days to carbonate.

Refrigerate the bottles for 12 hours before opening.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens