Rye Bread Kvass
A sparkling, slightly tangy and barely sweet beverage, made by fermenting toasted rye bread. Low in alcohol, refreshing, tasting of crust and honey.
A sparkling, slightly tangy and barely sweet beverage, made by fermenting toasted rye bread. Low in alcohol, refreshing, tasting of crust and honey.
Nothing is wasted in my house, mark that well. Yesterday's hard bread is dried in the oven until it browns, then drowned in boiling water in the great pot. A little honey, a handful of raisins if you can get them at the Novgorod market, and let the brew work for two days in the warmth of my stove. It pricks the tongue, smells of toasted crust—drink it with a ladle, and pour a splash for me on the threshold.
- •Stale rye bread — several crusts (fermentation base)
- •Boiling water — a large potful (infusion)
- •Honey — to taste (sugar for fermentation)
- •Sourdough starter or previous kvass lees — a ladleful (ferment)
- •Raisins — a handful (fizz (optional))
Rye Bread Kvass
A sparkling, slightly tangy and barely sweet beverage, made by fermenting toasted rye bread. Low in alcohol, refreshing, tasting of crust and honey.
Why this dish? A daily drink in the izba, kvass was made from stale rye bread that was never thrown away—exactly the spirit of thrift and care that the Domovoi watches over. The kvass barrel often fermented in the gentle warmth near the stove, the very domain of the spirit.
Nothing is wasted in my house, mark that well. Yesterday's hard bread is dried in the oven until it browns, then drowned in boiling water in the great pot. A little honey, a handful of raisins if you can get them at the Novgorod market, and let the brew work for two days in the warmth of my stove. It pricks the tongue, smells of toasted crust—drink it with a ladle, and pour a splash for me on the threshold.
Ingredients (period version)
- Stale rye bread — several crusts (fermentation base)
- Boiling water — a large potful (infusion)
- Honey — to taste (sugar for fermentation)
- Sourdough starter or previous kvass lees — a ladleful (ferment)
- Raisins — a handful (fizz (optional))
Ingredients
- Rye bread — 300 g, toasted (fermentation base)
- Water — 2.5 liters (infusion)
- Honey — 4 tbsp (sugar)
- Fresh baker's yeast — 5 g (ferment)
- Raisins — about 10 (fizz and natural starter)
Method
- Cut bread into pieces and dry/brown in the oven for 15 minutes (do not burn).
- Place in a large container, pour boiling water over, cover and infuse 6-8 hours.
- Strain the liquid, stir in honey and yeast dissolved in a little warm water.
- Pour into bottles, add a few raisins to each, close loosely.
- Let ferment 1-2 days at room temperature (near a gentle heat source).
- Refrigerate to stop fermentation; serve well chilled.
How it was made : Kvass was so common it was drunk from morning to night, by adults and children alike (its alcohol content was minimal). Each household maintained its lees to start the next batch.
The contemporary twist : Served over ice with a mint leaf and a splash of apple juice, kvass becomes an additive-free artisanal soda.
Domovoi · Charactorium
