Kvas bread on an old recipe
Oat flour (1 kg) mixed with buckwheat (500 g) and wheat (500 g) flour, add the soaked piece of rye bread and water. Knead dough medium density. Place them in a clay pot and put in a Russian stove, where it acquires a brown color. From this test bake small breads (like muffins) and after powder used for cooking kvass.
Kvas white
From bread products knead thick dough into boiling water, carefully pouring a thin stream and its mixing the dough, to avoid lumps. After 3 hours the dough shifted into the vat and dilute it with boiling water (20-22 liters). By deadlock add liquid yeast or the thick of the old kvass and infusion of mint. Wort stand in a warm place until the rabble. Defend kvass carefully decant and bottled, pre-setting in each of a few raisins. The bottles are well sealed and stored in the cold in a horizontal position.
At 20 liters kvass: malted rye and barley, buckwheat flour, wheat - to 3 kg of flour, rye - 1,5 kg, yeast - 3-4 tablespoons, mint - 50 g raisins - 20 g
Kvas white okroshka
First prepare leaven. For this purpose flour diluted in water, put the yeast, leaving the mixture so it will fit. Then the malt is mixed with warm water to obtain slurry. Three types of flour mix, and this mixture is added to liquid malt in small portions, with the top up hot water with continuous stirring. Water taken in 4 times more than the mixture of malt and flour. The resulting dough is passing into another bowl and put in the heat for 5 hours, then topped up with 7 liters of boiling water, mix thoroughly all that there is no lumps, and filled in a previously prepared sourdough and mint. The resulting wort is put for 12 hours in a warm place for fermentation. Vybrodivshy kvass draft and bottled.
At 6 l kvass: malt - 750 g (500 g of rye, 250 g barley), rye flour - 2 kg, buckwheat flour - 250 g, wheat flour - 500 g, liquid yeast for fresh yeast - 2 tablespoons, dry mint, curly (but not on the list) - 1 / 4 cup.
Kvas from rye crusts in Tatar
Bread crusts cut in small pieces, placed in an enamel pot and pour in boiling water. Mixture placed in a warm place for 6-7 days for vystaivaniya. Filtered and used as a fermentation liquor.
Kvas Volga
From bread products kneaded dough into hot water. Evaporated in a hot oven or oven for 6 minutes then shifted to nastoyny backup, add barley malt, dissolved in warm water and stirred. After 20-30 minutes the mixture is poured into warm ingested water (18-20 liter), stir well again and stand under the lid in warm 12-15 hours. Then the wort is transferred along with guschey in the tub, add yeast and fermented 3 days in a cold place, leaving the vessels open.
At 15 liters of kvass: malted barley - 2 kg of flour of barley malt - 300 g flour barley - 4,5 kg rye flour - 2 kg liquid yeast - 1 / 2 cup
Oat flour (1 kg) mixed with buckwheat (500 g) and wheat (500 g) flour, add the soaked piece of rye bread and water. Knead dough medium density. Place them in a clay pot and put in a Russian stove, where it acquires a brown color. From this test bake small breads (like muffins) and after powder used for cooking kvass.
Kvas white
From bread products knead thick dough into boiling water, carefully pouring a thin stream and its mixing the dough, to avoid lumps. After 3 hours the dough shifted into the vat and dilute it with boiling water (20-22 liters). By deadlock add liquid yeast or the thick of the old kvass and infusion of mint. Wort stand in a warm place until the rabble. Defend kvass carefully decant and bottled, pre-setting in each of a few raisins. The bottles are well sealed and stored in the cold in a horizontal position.
At 20 liters kvass: malted rye and barley, buckwheat flour, wheat - to 3 kg of flour, rye - 1,5 kg, yeast - 3-4 tablespoons, mint - 50 g raisins - 20 g
Kvas white okroshka
First prepare leaven. For this purpose flour diluted in water, put the yeast, leaving the mixture so it will fit. Then the malt is mixed with warm water to obtain slurry. Three types of flour mix, and this mixture is added to liquid malt in small portions, with the top up hot water with continuous stirring. Water taken in 4 times more than the mixture of malt and flour. The resulting dough is passing into another bowl and put in the heat for 5 hours, then topped up with 7 liters of boiling water, mix thoroughly all that there is no lumps, and filled in a previously prepared sourdough and mint. The resulting wort is put for 12 hours in a warm place for fermentation. Vybrodivshy kvass draft and bottled.
At 6 l kvass: malt - 750 g (500 g of rye, 250 g barley), rye flour - 2 kg, buckwheat flour - 250 g, wheat flour - 500 g, liquid yeast for fresh yeast - 2 tablespoons, dry mint, curly (but not on the list) - 1 / 4 cup.
Kvas from rye crusts in Tatar
Bread crusts cut in small pieces, placed in an enamel pot and pour in boiling water. Mixture placed in a warm place for 6-7 days for vystaivaniya. Filtered and used as a fermentation liquor.
Kvas Volga
From bread products kneaded dough into hot water. Evaporated in a hot oven or oven for 6 minutes then shifted to nastoyny backup, add barley malt, dissolved in warm water and stirred. After 20-30 minutes the mixture is poured into warm ingested water (18-20 liter), stir well again and stand under the lid in warm 12-15 hours. Then the wort is transferred along with guschey in the tub, add yeast and fermented 3 days in a cold place, leaving the vessels open.
At 15 liters of kvass: malted barley - 2 kg of flour of barley malt - 300 g flour barley - 4,5 kg rye flour - 2 kg liquid yeast - 1 / 2 cup
