Diabetic Bread Kvass
⏳ Time
40 minutes + 8 hours
🥕 Ingredients
5
🍽️ Servings
12
Description
Diabetic Bread Kvass
Ingredients
- Rye Bread - 52.9 oz
- Boiling water - 6 qt
- Fructose - 2 tablespoons
- Raisins - 3.5 oz
- Dry yeast - 0.4 oz
Step by Step guide
Step 1
For good kvass, take darker rye bread (sourish, like Borodinsky). Cut it into pieces, place on a baking sheet, and put it in the oven at medium heat: it should dry out to croutons and get a little burnt (this is essential!).
Step 2
Remove it, place in a large pot (about 6 l), and pour boiling water over it. At the same time, add the fructose.
Step 3
Let it cool a bit (so the yeast doesn’t get cooked) and add the packet of yeast. Leave it in a warm place to ferment for about 6-8 hours.
Step 4
When the kvass has fermented, strain out the bread (you can also squeeze it out by hand to get more flavor) and pour it into containers (like a pitcher, etc.). Add raisins (a few pieces) to carbonate it, and let it sit for another couple of hours (the raisins will start to move up and down). Taste for sweetness: if needed, add more fructose to taste, a couple of tablespoons per container.
Step 5
OPTION: You can also add black currants, currant juice or pulp (then strain), raspberries, honey, etc. — as optional flavors.
Step 6
Finally, place it in the refrigerator. It can be used for okroshka or just enjoyed as a drink!
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