Kvass bread

Name: Kvass bread
Cook time: 260 min
Total time: 260 min
Yield: 12 servings
Cuisine: Eastern European
Ingredients: 400g Dark Rye Bread, Preferably stale; sliced and well-toasted; 4 l Water; 200g Granulated Sugar; 2g Active Dry Yeast, about 1/2 tsp; 50g Raisins; 0 small bunch of Mint, fresh

Kvass bread is a lightly sweet, mildly tangy fermented drink made from toasted dark rye bread; it's aromatic, refreshing, and traditionally enjoyed chilled. Toasting the bread and fermenting briefly with yeast and raisins gives a deep, malty flavor, while a sprig of fresh mint adds a bright finish—perfect as a rustic summer beverage or a companion to cold soups and salads.

Kvass bread is a lightly sweet, mildly tangy fermented drink made from toasted dark rye bread; it's aromatic, refreshing, and trad... Show more

Traditional Eastern European Recipe

Health Grade

E · Indulgent

Time

4 hrs

Price

0,10 €

Calories

79 kcal

vegan

budget

low calorie

low fat

no cooking

eastern european

Method

Toast the bread

Heat the oven to 350° F. Cut the Dark Rye Bread into thick slices or rough chunks if it is not already sliced, spread it on a baking sheet, and toast it for 10-15 minutes, flipping once, until it is dry, fragrant, and deep brown all over. Let it cool for a minute, then break the pieces up a bit so they soak evenly.

Boil the base

Pour the Water into a large pot and stir in the Granulated Sugar. Bring it just to a boil over medium-high heat, stirring until the sugar dissolves and the liquid looks clear.

Soak the bread

Take the pot off the heat and add the toasted bread. If you want the traditional aroma, briefly rinse the Mint under cool water and tuck it in too. Push everything under the surface, cover loosely, and let it steep until fully cool, about 1 1/2 hours.

Strain and add yeast

Set a fine sieve over a clean jar or pitcher and strain out the bread and mint, pressing them lightly with a spoon to get the last of the liquid without forcing too much sediment through. Once the base is just lukewarm, stir in the Active Dry Yeast and the Raisins until the raisins are evenly distributed.

Ferment the kvass

Cover loosely and let the kvass ferment at room temperature until it tastes pleasantly tart and looks lightly fizzy, usually 12-24 hours. The raisins will plump up and some will float as the drink develops.

Strain again

Set a clean sieve over another bowl or pitcher and strain the kvass one more time to catch the yeast sediment and swollen raisins. Return the clear liquid to the container you will chill.

Chill and serve

Refrigerate until very cold, about 2 hours. Pour into glasses and serve well chilled, with a few raisins in each glass if you like.

Ingredients

Method

For 12 servings

Adjust servings

For the kvass (bread kvass)

400g Dark Rye Bread, Preferably stale; sliced and well-toasted
4 l Water
200g Granulated Sugar
2g Active Dry Yeast, about 1/2 tsp
50g Raisins

Optional, traditional aroma

0 small bunch of Mint, fresh

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

79 kcal

4% of Daily kcal

Protein

0.5 g

1% RDI

Fat

0.2 g

0g sat fat

Carbs

19 g

7% RDI

Sugar

17 g

34% RDI

Fiber

0.4 g

1% RDI

Salt

0.9 g

18% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E · 2.4 / 10

Comments

Click to rate

Ingredients

For 12 servings

Adjust servings

For the kvass (bread kvass)

400g Dark Rye Bread, Preferably stale; sliced and well-toasted
4 l Water
200g Granulated Sugar
2g Active Dry Yeast, about 1/2 tsp
50g Raisins

Optional, traditional aroma

0 small bunch of Mint, fresh

🧂 Plus ~1g of salt

Kvass bread

Method

Toast the bread

Boil the base

Soak the bread

Strain and add yeast

Ferment the kvass

Strain again

Chill and serve

Ingredients

Method

For the kvass (bread kvass)

Optional, traditional aroma

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the kvass (bread kvass)

Optional, traditional aroma

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