I made some nice dark rye bread recently when testing out a recipe for a friend (see below). My loaf turned out quite dense due to my fresh milled Australian rye flour (it needed more water), but oh my, this bread had the most AMAZING flavour. What to do with a dense rye bread with amazing flavour, besides slicing it thinly and gobbling it up with yummy toppings? Make Kvass!
This is the @LifeofBoris video that I modelled my recipe from [ Ссылка ]. Note that I doubled the batch, used less sugar and used a sourdough starter instead of dried yeast. I've also made another batch since then without the raisins. As long as you have some yeast or sourdough starter in there, it will work just fine without raisins.
My ingredients --
3 litres water (about 3 quarts)
6 slices dark rye bread
Handful of raisins
Then after straining out the soaked bread:
150g raw sugar
A teaspoon or two of active sourdough starter
Some more raisins if you want to see them float up with the bubbles.
I bottled my Kvass in these 740ml PET brewing bottles [ Ссылка ]
(as an Amazon associate I earn from qualifying purchases)
A couple of my simple rye recipes that would also be fun to try with Kvass making:
Simple 100% Whole Grain Rye Sourdough Bread [ Ссылка ]
100% Whole Grain Rye Sourdough with Seeds [ Ссылка ]
*I would add some malt syrup or malted grain/flour to these! Malt is important for good tasting kvass.
My recipe for making a sourdough starter from scratch (video and written instructions) [ Ссылка ]
Mockmill information and discount links: [ Ссылка ]
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My website: [ Ссылка ]
My entire list of whole grain sourdough videos and related topics: [ Ссылка ]
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