This recipe is for 5 batches of kvass bread, 5.5 liters/1.45 gallons each.

This recipe is translated article about kvass making by registrr’s (Сергей), part 1.

Tastes Are Made

Dry and crumbled kvass bread is considered a dry kvass starter. The next step is to extract its flavor with hot water. If this water extract is cooked down to a syrupy consistency, it becomes kvass suslo or liquid kvass starter. Both dry and liquid kvass starters provide more complex flavor foundation for the kvass in comparison with regular bread recipe.

Keeping Constant Temperature

In my opinion, kvass bread is the most difficult part of kvass making because of the need to keep specific constant temperature when slowly cook mash. Sous vide might be perfect for the task, though I am not sure whether the mash benefits being isolated from the air. Does it need any evaporation or oxidation during the cooking? Water bath + croc pot is a low maintenance combination. After stabilizing the initial temperature, I needed to correct it only a couple of times. Covered and cooked on low temperatures in the oven might be another way for large batches. For sure, making kvass bread without special equipment at home is not easy. The process is also time consuming, because it needs attention avery 1 or 2 hours. That’s why commercially produced kvass starters are so popular.

It Is Absolutely True

Sergey was not joking about the intensity of malted bread aroma when cooking kvass bread! It is insanely good and crazy intense! It feels like you are inside freshly baked bread and there is no way out. Wow!

Kvass Bread

This recipe is for 5 batches of kvass bread, 5.5 liters/1.45 gallons each.
Prep Time15 mins
Total Time15 mins
Course: Drink
Cuisine: Eastern European
Keyword: bread, drink, kvass, lycooking, lyukum cooking lab, recipe

Ingredients

  • 477 g rye malt ground
  • 77 g barley malt ground
  • 185 g dark rye flour
  • 510 ml water hot, 70C/158F

Instructions

  • Rye and barley malt are available in Austin Homebrew Supply, 9129 Metric Blvd, Austin, TX 78758. They have to be milled to flour. At home, Blendtec blender can do it perfectly well.
    Making Kvass Bread: Rye (left) and Barley (right) Malts
  • Mash 1. Mix barley malt and 230ml of hot (70C/158F) water. Cook the mixture keeping its temperature 158F for 1 hour.
    Making Kvass Bread: Cooking Barley Mash
  • Mash 2. Meanwhile, mix rye flour and 280ml of hot (158F) water. Cook the mixture keeping its temperature 158F for 1 hour.
    Making Kvass Bread: Cooking Rye Mash
  • Mash 3. Combine mash 1 and mash 2. Cook keeping its temperature 65C/149F for another 2 hours. The mash will become more liquid, sweet; its aroma will intensify.
    Making Kvass Bread: Cooked Mash 3
  • Mash 4. Add rye malt, mix well, and cook covered keeping its temperature 65C/149F for another 1 hour.
    Making Kvass Bread: Mash 4
  • Mashing out and dehydrating. Preheat oven 160C/320F. Line baking sheet with silicone mat. Spread cooked mash 1" thick and portion it before baking. Bake for 1.5 hours.
    Mashing Out and Dehydration
  • Reduce the heat down to 140C/284F and bake for another 1.5 hours.
  • Reduce the heat down to 90C/194F and dehydrate for another 4-9 hours (depends how you plan to store kvass bread). Cool to room temperature. Store kvass bread in room temperature in air tight container if completely dry OR pack and freeze if slightly moist inside.

Notes

When making double recipe, I reduced the amount of water almost twice (~600ml).
Experimenting with Kvass in Texas
Kvass Bread