Content
- 1 How to make bread kvass from birch sap
- 2 Classic kvass made from birch sap on breadcrumbs
- 3 A simple recipe for bread kvass with birch sap
- 4 Kvass on birch sap with bread crust
- 5 Bread kvass from birch sap with currant leaves
- 6 Kvass from birch sap with rye bread
- 7 Kvass with birch sap: recipe with bread and coffee beans
- 8 Kvass from birch sap on bread with the addition of malt and honey
- 9 Rules for drinking and storing the drink
- 10 Conclusion
Spring is already on the doorstep and soon many birch sap lovers will go to the forest. The harvest, as a rule, is rich, but, unfortunately, the freshly harvested drink is not stored for a long time, a maximum of 2 days. Therefore, you should learn how to prepare kvass from birch sap with bread. This is an amazingly tasty and healthy drink that will not only saturate the body with the necessary nutrients, but also cleanse it of toxins and harmful substances accumulated over the winter.
How to make bread kvass from birch sap
The sweetest sap is obtained from old birch trees, and to saturate the drink with the desired color, you will need bread, preferably rye. Take yesterday's loaf, cut into slices, fry in a dry frying pan or dry in the oven. Overcooked bread gives an amber hue and enhances the fermentation process. Then prepare the starter. You can do this as follows:
- Fill half a liter container with dried crackers (except aluminum);
- pour boiling water to 2/3 volume;
- add sugar;
- leave to swell, the result should be a bread slurry, if it is a little thick, add more boiling water;
- Pour yeast into the warm mass, stir, cover with gauze, bubbles should appear during the fermentation process;
- After a few days, the starter will be ready; it can be added to the drink to ensure the fermentation process.
This starter can be stored in the refrigerator for no more than a week. In addition, overcooked crackers are added to kvass. The higher the degree of roasting, the more intense the color they give. There is no need to seal the jar, air must pass through. The fermentation process is alive and oxygen must flow freely. After completing the technological process, strain the kvass through a cotton cloth to remove bread crumbs.
Classic kvass made from birch sap on breadcrumbs
It is worth considering an example of a classic recipe for bread kvass made from birch sap with the addition of sourdough. The following ingredients will be needed:
- juice – 15 l;
- sugar – 1.5 cups;
- dried crackers - 2/3 loaves;
- leaven.
You can take any bread, you can use a mixture of different types. Add all ingredients to the bottle, do not cork, cover the neck with a piece of gauze. Leave in a warm but not hot place for several days.
As soon as the kvass acquires the required taste, acidity and spiciness, strain and pour into 1-1.5-liter bottles. Send for storage in the refrigerator, cellar, or any other place where the temperature is kept low.The remaining bread slurry can be used to prepare the next portion. Sourdough made from birch sap with bread can be stored in the refrigerator for up to 2 weeks.
A simple recipe for bread kvass with birch sap
Add 3 handfuls of ordinary gray bread, dried naturally or by light heat treatment, to a 3-liter jar of birch sap. Then add 2-3 tablespoons of sugar. Cover the neck of the jar with gauze and leave for a couple of days. When the kvass is ready, strain it through a multilayer filter. To add rich color, sugar can be toasted until brown.
Kvass on birch sap with bread crust
Take an incomplete three-liter jar of juice that has already stood for a day or two. Add burnt bread crust, yeast (or sourdough) and sugar, you can use crushed cinnamon. Mix everything and keep warm for up to 4 days.
If wheat baked goods are used to make kvass from birch sap with bread crusts, it always turns out lighter than from rye crackers. That’s why they use a burnt crust to make the taste and color of the drink more intense. But this is not always good for children. Therefore, to give a more saturated color, you can use caramelized (toasted) sugar, berry or vegetable juice.
An unusual taste and aroma is obtained if you add honey, jam, berries or fruits during fermentation, partially replacing sugar with them. Jam from cherries, raspberries, and strawberries is suitable, and good fruits include apples, pears, apricots, and grapes.Citrus fruits, citric acid, rhubarb, sorrel, rose hips, whey, and any sour berries or fruits will help give the drink an interesting sourness. There are many opportunities here to experiment for your own pleasure.
Bread kvass from birch sap with currant leaves
Birch kvass has many beneficial properties, which increase significantly if you cook it with herbs. Currant, raspberry, and mint leaves are usually used. Thanks to them, kvass not only enriches its chemical composition, but also acquires an amazing aroma. You will need:
- juice – 3 l;
- bread (rye) – 0.03 kg;
- sugar – ½ cup;
- currant leaves (black) - a handful.
Heat the juice (<+100 C), dry the bread, the leaves should also be dry and clean. Place crackers, sugar and juice in one container, add herbs. Cover with gauze and leave for up to 5 days. At the end of the fermentation process, filter everything and pour into separate containers.
Kvass from birch sap with rye bread
Kvass, prepared from birch sap on rye breadcrumbs, has a pleasant sweet and sour taste and a rich amber color. It tones well, effectively quenches thirst, and gives strength. Our ancestors “refueled” with such kvass during haymaking – the most difficult field work.
Heat the juice, pour crackers and sugar over it. After waiting for it to cool, add yeast. Cover the opening of the bottle with a breathable napkin and leave for several days. Cover the pan with a thin towel. You can try kvass already on the next day of fermentation.After a few days it will acquire a sharper and more pronounced taste.
Kvass with birch sap: recipe with bread and coffee beans
To make bread kvass from birch sap, you can use a recipe with coffee beans. You will need:
- juice – 2.5 l;
- Borodino bread (stale) – 3 crusts;
- sugar – 0.5 cups;
- coffee beans – 0.05 kg.
Roast the grains and dry the bread crusts in the oven. Load everything into a 3-liter jar; instead of a lid, use a rubber glove on which you first make a puncture. Based on its condition (fullness), it will be possible to determine the beginning or end of the fermentation process.
After a few days, when the glove falls off, filter the finished drink and package it in suitable containers. Kvass made from birch sap with Borodino bread turns out to be especially tasty, and the presence of coffee beans gives it a unique flavor.
Kvass from birch sap on bread with the addition of malt and honey
There is a very quick recipe for kvass made from birch sap with black bread. It can be used after 2-3 hours of infusion and fermentation process. You will need the following ingredients:
- juice – 2.8 l;
- honey – 1 spoon;
- yesterday's bread (black) – 0.4 kg;
- malt – 20 g.
Fill the pan with juice from one or two days ago. Add malt and honey, heat to +30 degrees. Pour back into the jar and add crackers there. Do not cover it with anything, leave it warm. After a few hours, strain and bottle.
Rules for drinking and storing the drink
Kvass should be stored in a cool place: cellar, refrigerator.You can also bottle it in plastic bottles, but you need to remember that glass containers are always better for storing food.
Conclusion
Kvass from birch sap with bread in villages is usually prepared in large quantities. This is how people, without even knowing it, cleanse their body, nourish it with useful substances and vitamins after a winter shortage of vegetables and fruits.
