Kvass Bread

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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rye and barley malt are available in local Homebrew Supply stores. They have to be milled to flour. At home, Blendtec blender can do it perfectly well.

Step 2

Mash 1. Mix barley malt and 230ml of hot (70C/158F) water. Cook the mixture, keeping its temperature at 158F for 1 hour.

Step 3

Mash 2. Meanwhile, mix rye flour and 280ml of hot (158F) water and cook the mixture, keeping its temperature at 158F for 1 hour.

Step 4

Mash 3. Combine mash #1 and mash #2. Cook, keeping its temperature at 65C/149F for another 2 hours. The mash will become more liquid and sweet; its aroma will intensify.

Step 5

Mash 4. Add rye malt, mix well, and cook covered, keeping its temperature at 65C/149F for another 1 hour.

Step 6

Mashing out and dehydrating. Preheat oven 160C/320F. Line baking sheet with a silicone mat. Spread cooked mash 1" thick, score the portions, and bake for 1.5 hours.

Step 7

Reduce the heat down to 140C/284F and bake for another 1.5 hours.

Step 8

Reduce the heat down to 90C/194F and dehydrate for another 4-9 hours (depends on how you plan to store kvass bread). Cool to room temperature. Store kvass bread at room temperature in an airtight container if completely dry OR pack and freeze if slightly moist inside.

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