Swelling of tissues from bread kvass
Bread kvass is a popular refreshinglow-alcoholic beverage containing not more than 1.2% alcohol. Kvass is one of the most ancient and popular drinks. It can be drunk before meals, during meals, for dessert.
This ancient national drink is used by usgreat popularity. It has a pleasant taste and aroma, it quenches thirst well, has toning properties due to the extractive substances contained in it, carbon dioxide and fermentation products.
Bread kvass has a beneficial effect on the digestive process, which is explained by the presence of lactic acid bacteria, which produce lactic acid and normalize the work of the intestines.
The nutritional value of kvass is due to theits composition is easily digestible proteins, sugars, organic acids, vitamins, mineral compounds. The chemical composition of kvass determines its dietary and even medicinal properties. It is also valuable that kvass, like bread, does not get bored.
Remarkable properties of kvass appear mostfull, when it is drunk chilled. Ready kvass should be used within 2 - 3 days, as with longer storage it loses its taste, becomes acidic.
Kvass is also used as a dessert drink and for preparing a traditional Russian dish - okroshki.
Since ancient times secrets have been known in Russiaproduction of the most diverse bread kvass: sour, sweet, mint, okroshechnogo, fragrant, daily. They were able to prepare their own bread kvass in Poland and Lithuania. Many of these secrets, unfortunately, are forgotten, but some of them have been preserved and brought to our days.
Recipes for cooking kvass
Kvass okroshechny simple. Rye bread cut into small slices, dryso that the rusks are browned, then put them in a saucepan, pour boiling water, cover with a lid, let it brew for 3 to 4 hours. Infuse the filter, add the sugar and yeast. Yeast is to be carried in warm water with flour and allowed to stand for 1 hour. Kvass put in a warm place, endure 4 - 5 hours, and the loan to cool. Ready to pour kvass in a convenient dish, cork and put in a cold place.
For 1 kg of rye bread - 7 liters of water, ½ cup of granulated sugar, ½ stick of pressed yeast, 2 tablespoons of flour.
Kvass (from Ukrainian cuisine). Sliced rye bread to dry in the oven. Part of the rye flour intended for kvass (⅔) is brewed with boiling water along with the bread, covered with a cloth and left for a day. The remaining rye flour is diluted with warm water, add the yeast and left for fermentation for a day. The resulting leaven pour into a prepared mixture of bread, flour and water, mix well and dilute with warm water. A few days later kvass is ready for consumption. Store kvass in a cool place, topping it up as you use water.
For 1 kg of rye bread - ½ cup rye flour, 20 g yeast, 7 liters of water.
Kvass fragrant with mint. Rye bread cut into small slices andto dry in the oven. Received rusks pour boiling water and leave for 10 to 12 hours. Place the flour with a small amount of dried brew, add the yeast and place in a warm place for fermentation.
In suharnoe infusion to brew mint, boil andpour in the sugar. As soon as the yeast approaches, pour them into a brewer's infusion, add mint with sugar, mix. Cover with a napkin, put in a warm place and keep it until the appearance of a thick foam on top. Carefully remove the foam, drain the liquid and pour into bottles, not filling them up to the top.
Close tightly the bottles with stoppers and put them in the cold. After 12 hours, kvass is ready.
For 1 kg of rye bread - 6 liters of water, 1 cup of granulated sugar, ¼ stick of pressed yeast, 2 tablespoons of flour, ½ tablespoon of mint essence, or 1 teaspoon of mint.
Kvass caraway. Rye bread cut into small pieces anddry, pour boiling water and leave for 3 - 4 hours, after which drain. Then add the yeast, sugar, cumin and put in a warm place for fermentation. After 2 - 3 days, when the fermentation of kvass is finished. Ready kvass store in a cool place.
For 1 kg of rye bread - 25 g of yeast, 2 cups of sugar, 30 - 50 g of cumin, 10 liters of water.