How to cook kvass from rye flour at home

Hello! In the article I will tell you how to cook kvass from rye flour at home. Rye kvass refers to summer drinks that perfectly refresh and treat the body due to the beneficial properties in the composition. But remember and contraindications, because this wonderful drink can not be consumed by everyone.

Reception of kvass is one of the simplest options for the prevention and treatment of diseases, improving well-being. It contains amino acids that the human body needs, but it does not produce them - threonine and lysine. I will consider 4 step-by-step recipes for making kvass from rye flour.

Classic recipe

IngredientsServings: - + 20

water 8 l
rye flour 500 g
fresh yeast 20 g
sugar 100 g

Calories and BJU per 100 gCalories: 31 kcalProteins: 0.5 gFats: 0.1 gCarbohydrates: 7 gSteps55 min Video//www.youtube.com/watch?v=UBQcMNn-zww

Pour the yeast with warm water, wait until it “swells”.
Make batter from flour. When adding water, observe a proportion of 1: 1 (0.5 kg of flour needs 0.5 l of water per 0.5 kg).
Add sugar, warm water, and last but not least, yeast.
Mix all components well, leave for a day. During this time, the dough will ferment.
Fill the dough with water, leave at room temperature.
Strain the liquid through cheesecloth, put in a cold place for two days.
Classic rye kvass is ready. The recipe is similar to kvass from bread.

Yeast-Free Kvass Recipe

Kvass without yeast is prepared on the basis of rye sourdough. For the grounds, which promotes fermentation, use flour or crackers. The drink is made in two stages, the first is the preparation of the sourdough.

Stage number 1. Preparing the leaven

From this amount of ingredients, 10 liters of kvass are obtained:

0.5 kg and 0.5 l of rye flour, water;
sugar - 20 g;
raisins - 15 pcs.

Cooking:

Mix flour, sugar and water.
Sprinkle raisins to speed fermentation.
Leave a jar filled with grounds in a warm place. Use the leaven in a few days, when the thickens become cloudy, it acquires a sour taste.

Stage number 2. Making kvass

Ingredients:

leaven;
rye crackers or flour - 200 g;
boiled water;
sugar - 4 tsp.

Cooking:

Take a three-liter jar, first add flour (crackers) and half the prepared sugar.
Pour the components neck with warm water.
Cover the container with a cloth, leave to insist for one or two days, like kvass from chicory.
Strain the drink, add the rest of the sugar.
To release carbon dioxide, keep kvass at room temperature in open plastic bottles.
When the bottles are hard, put them in the refrigerator.

A third of the thick, which remained as a result of cooking, can be used next time. In this case, for the preparation of sourdough, in addition to thickening, only flour and water are used. The shelf life of the starter culture in the refrigerator is several months.

How to make homemade white rye flour kvass

The basis of homemade white kvass is malt and rye flour. If desired, berries, spices, herbs and honey are added. In appearance, the drink is similar to kvass from oats, the recipes of which I considered in this article.

Sourdough composition:

800 ml of water;
four glasses of flour;
sugar - 4 tbsp. l (can be replaced with honey).

Ingredients:

flour and sugar (honey can be used) - 4 tbsp. l .;
rye malt - 2 tbsp. l (in the absence of a component, cook without it);
cold water;
light raisins - about 15-20 pcs.

Cooking:

First make the leaven. Pour water into a large bowl, gradually pour the flour, then sugar. Stir thoroughly to completely dissolve the sugar. Fill a large container with leaven, as in a container of a small size, if it grows in volume, it can "escape".
Put the leaven in a warm place, soak for two days. To enhance fermentation, mix in the process once or twice. Sourdough is ready if a sour taste has appeared.
Add flour, sugar, malt, water and raisins to the cooked base. Insist on cheesecloth in a warm place.
After 48 hours, drain the liquid, which is a young white kvass from rye flour, add a little honey or sugar into it, re-insist under gauze, but already in the refrigerator.
One or two days is enough.

Reuse the remaining thicken, adding malt, flour and sugar each time.

How to cook rustic kvass

To get a kvass prepared according to a rustic recipe, pre-dry the bread sliced.

Ingredients:

loaf of rye bread;
4-5 liters of boiling water;
100 g of sugar;
yeast in an amount of 25-30 g;
50 g of raisins, a small amount of mint.

Cooking:

Put crackers in a pan, pour water.
Insist for about three hours. Then strain the liquid, add yeast and sugar. Use raisins and mint as desired.
After 6-7 hours of fermentation, when the drink foams, strain it again. Add sugar as desired.

The benefits and harms of rye flour kvass

What is useful rye kvass

Rye kvass is used not only to quench thirst, but also for the prevention of diseases, as well as as a diabetic product. The drink helps to get rid of vitamin deficiency, has a beneficial effect on the body, normalizes metabolism, improves well-being.

It is useful for people who have gastritis with low acidity. It is recommended to take with weak immunity, impaired heart function. The components have a positive effect on tooth enamel, help get rid of dysbiosis, improve the condition with hypertension, rid the body of diseased cells. The drink does not violate the results obtained with the diet.

With the introduction of the product into the diet, mental and physical stress, fatigue, weakness, heartburn are eliminated. After use, digestion is normalized, the work of the kidneys, liver, and vision improves. Positive changes in the blood structure are observed, toxins are removed.

The positive properties of kvass allow its use in diseases of the skin, cardiovascular system. With its help, it is possible to remove blackheads, cleanse the skin from freckles.

Contraindications and harm

Do not drink the drink to drivers, because it contains a small percentage of alcohol. The product is contraindicated during the period of bearing, feeding the child, children under seven years of age. You should refuse to take with an ulcer, gastritis.