Making Boris's Rye Bread Kvass. It's the Most Delicious Fermented Drink! (full process demo)
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- Опубликовано: 7 июн 2022
- I made some nice dark rye bread recently when testing out a recipe for a friend (see below). My loaf turned out quite dense due to my fresh milled Australian rye flour (it needed more water), but oh my, this bread had the most AMAZING flavour. What to do with a dense rye bread with amazing flavour, besides slicing it thinly and gobbling it up with yummy toppings? Make Kvass!
This is the @LifeofBoris video that I modelled my recipe from • How to make Kvass - Co... . Note that I doubled the batch, used less sugar and used a sourdough starter instead of dried yeast. I've also made another batch since then without the raisins. As long as you have some yeast or sourdough starter in there, it will work just fine without raisins.
My ingredients --
3 litres water (about 3 quarts)
6 slices dark rye bread
Handful of raisins
Then after straining out the soaked bread:
150g raw sugar
A teaspoon or two of active sourdough starter
Some more raisins if you want to see them float up with the bubbles.
I bottled my Kvass in these 740ml PET brewing bottles amzn.to/3xc5eyi
(as an Amazon associate I earn from qualifying purchases)
A couple of my simple rye recipes that would also be fun to try with Kvass making:
Simple 100% Whole Grain Rye Sourdough Bread • Simple 100% Whole Grai...
100% Whole Grain Rye Sourdough with Seeds • 100% Whole Grain Rye S...
*I would add some malt syrup or malted grain/flour to these! Malt is important for good tasting kvass.
My recipe for making a sourdough starter from scratch (video and written instructions) www.ellyseveryday.com/how-to-...
Mockmill information and discount links: www.ellyseveryday.com/mockmill
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Хобби
Boris approves 🤙
Thank you Boris! Love your work. Your dark rye bread video with meat in it is my favourite. Plus you inspired me to learn to squat 😆
Wow! It's amazing to see that the Shashlik King, Boris himself has inspired your love for babushkas golden kvass! Remember only western spies squat on toes...
@@totallyhypnotik5499eggbird😂
Cheeki breeki
I love that man.
@@ellyswholegrainsourdough you should make a video together 🤔
I would if he even knew I existed 😄
A great channel indeed, Boris has been inspiring myself to learn making various Russian and Slavic cuisines .
That is amazing! ❤
Thank you for this recipe,good idea with the plastic bottles!👍 Once l fermented mulberry ginger beer in a glass bottle and it exploted,I heard a bang and then saw dark red ginger beer flowing out of my fridge,looked like a crime scene... Not to mention the fun l had cleaning the fridge after!😁
Oh dear. Yes I've heard some pretty scary stories. I don't trust myself with glass! Depends on the ferment though, some are less vigorous than others.
never use plastic. It is dissolved by fermentation byproducts. Airlocks, fermentation jar for cucumbers ( most feature airlock) or towel covered pot ( may not work but can since co2 is denser to air)
Papa boris would be proud
Aww, I'd like to think so :)
Thanks for the recipe. My Ukrainian mother used to make a cold soup called Okroshka which used rye kvass as a base. With this extreme heat this year, I developed a craving for it so I am motivated to try this recipe and make the soup.
Ooh that sounds wonderful!
Life of boris is cool man, in reality old kvass never used yeast since there was none of it back then same with sugar, so the drink was quite sourish, you can make it yourself just by putting toasted bread in hot water better in some jar and cover it with cheese cloth use some rubber to cover jar lid hole, its going ferment for long time compared with yeast and sugar, and have no bubbles.
Other quite old style kvass recipe is to use raisins only for fermentation since they have natural yeast on them (black ones) not yellow, no need to wash them, just put around 25g of raisins together with sugar and let them ferment, raisins should be going up and down to indicate yeast is present in the drink, it could take 3 days to fully ferment this way.
You can also use fermented rye malt for a richer taste, deeper taste.
In the end i would also give small advice for better taste to not throw away bread after it sits in hot water for 1 day, just use cheese cloth and pour liquid together with bread tru chesee cloth and just squish bread tru cheese cloth, this way you will taking out a lot of water from bread witch was absorbed and this water contains a lot of bread aroma from sitting in bread for 1 day.
Thank you, those are great tips!
Thanks a lot for the recipe! My grandson, when he was in Russia, kept asking me to buy kvass. Now with your help I will make him this drink! I'm interested in his reaction! I will keep it a secret until 3 days have passed!!!!
Ooh, good luck! I hope he likes it. We adore this kvass on a regular basis here in Brisbane :)
Let us know how he likes it. So exciting.
Very interesting
Thank you !
You're welcome!
Nice video Elly. Yay to opal, salt and pepper making an appearance. I think opal knew she was been filmed 🤣🤣🤣🙏🙏🙏
Haha she sure did. She's the boss chook. Loves to be front and centre :)
Хорошо 👌🏽
Thank you! :)
I've made Boris' kwass many times, great drink for the summer. Although after a 12 hour day in the sun it gave me a heck of a buzz haha.
Oh yeah, mine has that effect at times too!
Well contain a little bit of alcohol 1 to 3% alc
From the fermentation
Kvass is traditionally made from stale bread, just keep those left overs whenever their around and there's a nice use for them
You’re a true slav Boris fan
Yes I am
Ooh I might just have to try this. Of course I'd have to buy extra bottles because I always have kombucha going in mine but it seems worth it ;)
Definitely give it a try if you make your own rye sourdough. I used to make kombucha too but this is nicer tasting I think. Less vinegary, more like cider.
That is very interesting and looks like fun t ok make. Something different to try.
. I support the plastic bottle idea. I've had glass bottles of ginger beer explode.
Hullo! First time seeing you here :) I reckon you'd love this. Nice watered down with a bit of soda water. I think it's slightly boozy.
Clever chooks 😉
They sure are!
for dark kvass you want rye and make i dark a lot ( like roastin malt)
I’m trying this raised my three sons in Kiev Ukraine and they loved the stuff sold on the streets for a nickel!
Enjoy, it's a wonderful brew. I still make it most weeks!
This was recommended to me after Boris video
Oh really? That's so cool. I love Boris :)
Ooh, this looks fabulous. I loved drinking kvass when I lived in Russia - a long time ago, pre Putin. This weekend will be kvass weekend for me. Have to make some rye bread unexpectedly 😂
And yes, your Boris is super synchronised with RUclips Boris, Elly 😁
Am looking forward to making this 🍺
Haha thanks Tosca. Wow, have fun with your Kvass making!! I was in St Petersburg briefly in 2003 - how did I miss the kvass!!??
@@ellyswholegrainsourdough My weekend got a bit busy with oat bread so my dream of making kvas didn't come to pass 😔 I'm getting the makings for kvas next week with three or four days at my mother's in between. Am really on a whacky schedule these days! I don't like beer too much but I always liked kvas. The street vendors in Moscow would give pieces of stale rye bread to nibble with the kvas if you asked for it. I found another couple of recipes here:
www.themoscowtimes.com/2020/07/04/kvas-russias-national-tipple-a70784
I had beetroot kvas in Moscow and it was delicious - I didn't know the trick of putting it in borscht. There might be a clue about the aversion to plastic bottles there too Elly. It had been commercialised during the perestroika years using plastic bottles without success. Russians can be stubborn ;) so they may well have developed Boris's aversion to plastic at that time. Kvas really is a wonderful summer drink, kind of perfect for your climate Elly, but it's ferment and low alcohol is good for any time I reckon 🌾🍞🍺😋
If the bread you use is a dark rye bread to start with, why do you need to toast it further?
I just kncked up a small batch yesterday, but i didn't toast it. I used the lemon and raisins like boris, but decided to experiment further (which boris won't like) i added a little bit of citra hops. I just really like a hoppy flavour. Sorry boris if you read this.
Cheeky breeky all👋
Oh nice! That sounds so good. The toasting really adds to the flavour. In Boris' video he toasts it till it's really burnt! Brings out more of a beer flavour I think.
@@ellyswholegrainsourdough
I literally just bottled mine & as a bread beer goes I think it tastes great. I fermented it much longer so it could be around 5.5 - 6% approx, but as Boris says who cares.
& Taste great hopped too.
Primed them & then probably stick it in the fridge in a day or 2. If they don't explode before then😂
is this our Slav King's recipe? "Life Of Boris"
It sure is!!!! I love Boris. My sourdough starter is called Boris 🥰
Hi Elly! Hello... all the way from Italy :) been into Slavic food and drinks for years now, but made my own kvas only once in November, now am ready to have another go at it but need to revise all the videos i did learn from, lol!
If I may ask, I see you enjoy the cider notes (which I hold come from the raisins), but.. just asking... but have you ever tried making it with no raisins/fruit at all? I mean to try it... the one i get from the shops apparently only has some rye malt and maybe molasses, but no fruit. Well, anyway.
The only thing I'd suggest (because Boris makes indeed a very small batch, compared to most original Slavic recipes), is, you probably know many draw 3 brewing sessions from the same bread, so as to obtain 3 batches in one go? About 6 hours each, made in a row, from darker to paler (but apparently old babushkas say the further the brew, the better the kvas :) ) i tried it and liked them all, it is an altogether different thing ( = don't get me wrong) but i would still kinda compared it to dark, medium and pale ale respectively. The last was indeed a refreshing, fizzy slightly alcoholic lemonade thing.
Ok sorry for making it so long, just thank you so much and it'll be great (just if you find it good, of course) to have some tips :) cheers!!
That's very interesting! Thanks for sharing your thoughts and experience. Yes, I've made this without the raisins and it tastes very much the same :)
I see. Kind to have told me :) cheers!
I need to make this, if anything because I cannot, for the sake of me, imagine how this can taste nice (or what it tastes like at all!) 😂😂 I’m too curious because a drink that tastes like fizzy bread doesn’t sound appealing at all! 🤪🤪
You will have to try it! It doesn't taste like bread at all. Tastes like the most beautiful, fruity, light fizzy cider :)
@@ellyswholegrainsourdough fruity cider from bread! 🤪🤪🤪 hold my sourdough! 😂 (will make this weekend!) 💛💛💛
I'm on to my fourth batch!!!! It's SO GOOD.
@@ellyswholegrainsourdough it does taste like bread and yeas but a nice way, I compared it to really sour pepsi
Did you like the one with lemon juice? Also, can I use natural sweeteners like honey or syrup instead of sugar?
Hi, yes I love the lemon juice one, but all versions are great! Yes you can use honey instead of cane sugar.
@@ellyswholegrainsourdough thanks for responding. Sorry to keep bothering you, but I was wondering if you think wine yeast might work in this? Also, did you burp the bottles at all once you poured them in the plastic beer bottles? Or do you just leave it alone?
Yes, Boris uses yeast in his. I'd use just a pinch if you want to use yeast. No, I don't burp the bottles, just put them in the fridge once they start to get carbonated. I only burp them if the bottles are getting very hard and the pressure is building!
@@bilbowaggins3036 I just made a batch with lemon and ginger slices and it's great. Your local bakery (even at some supermarkets) might be nice enough to give you a bit of sourdough starter if you need it. I think it works out a lot better with sourdough starter. Haven't tried making it with honey yet, but I bet that would be amazing. EDIT: I almost forgot, check out "best Russian Guy's" recipe here on YT for a traditional way that doesn't use sourdough starter or instant yeast (he makes the levain from the bread and raisins).
Hi, I have a little question, even after filtering the brew I still have this strong yeast flavor. Any idea of how to prevent it ?
Perhaps that's just the flavour of kvass? Maybe try longer or shorter fermentation?
could i use a danish rye bread that is full of seeds?
Yes, I'm sure you can! Apparently it helps if the bread has some malted flour in it, but I've heard you can make this with all kinds of bread, even wheat and spelt. I think as long as the bread has a good flavour (homemade sourdough even better) then it will work just fine, you'll just get different tasting kvass.
I have tried making this receipt twice, first time with instant yeast and the second time with regular baking yeast. Both times the raisins are rising within twelve hours. Am I doing something wrong? Do I still wait two days before straining?
Sounds like you're ambient temperatures are higher than mine. I made a batch a couple of days ago (springtime here now in Brisbane) and it was fermented and ready to bottle in 12 hours! Just follow the raisins, not the clock.
Do you think soda bottles from shops will work?
Yes, they sure would! Just clean them out as best as you can, but don't use hot water, only cold for PET bottles.
@@ellyswholegrainsourdough Thanks!
Dear Ellie! Tell me, please, what to do? The first jar of kvass does not foam at all, today is already the fourth day. The raisins surfaced on the second day, but there is no foam. Maybe it’s not so warm in my house or I didn’t immediately close the jar tightly with a lid. Thanks!
Does it taste sour at all? If you're not seeing any bubbles, give it a taste. If it doesn't taste sour, give it some more time.
@@ellyswholegrainsourdough
Thank you very much for the advice, I will try to continue the process. And the second jar worked great, everything is exactly like in the video! And the bread with seeds also turned out to be delicious!
Oh that's great!
I made this same recipe about 2 years ago and mine turned out tasting like tomatoes, now I do like tomatoes but I'd rather not drink something that tastes like them. Did yours have a similar taste or should I try this again?
Mine does not taste like tomatoes. More like sparkling apple juice/cider :)
maybe it went areobic ?
i have watched boris for years now!
i can tell you the more you burn the bread the bitterness it gets! i also burn toast/burn sultanas to bitter it.....i am a beer drinker.....burning is good....trust me im australian!
add enough burnt fread and eventually your in VB territory
Hey Justin, that's so cool!! I will definitely try to burn my bread a bit more. I'm actually making Boris's Black Bread recipe today, for kvass! It's got to be a good combination.
@@ellyswholegrainsourdough Boris says "toast the blin out of it"
RU/AU Blin=fuck
I'm a regular drinker of kvass(thanks to Boris) you will figure out things that make I nicer
I've never actually tried it with the black bread just good old white f
Ooh, you have to try it with a good, dark rye bread. Game changer.
I read that in Slav voice then blin
@@justinblake420 I've been toasting the blin out of my bread in my air fryer now, it's awesome and definitely more beery!
Hey so when i made it it turned out bitter for some reason? Do you know what i did wrong?
Hmm, perhaps the bread was too burnt? Not sure, mine has never been really bitter.
@@ellyswholegrainsourdough Yeah this could have been the reason. Thanks
Kwas chlebowy translate bread acid
Cool
Is there any risk of botulism with this method?
Not that I know of, kvass has been made like this in slavic culture for centuries! This is how many modern Russians make it. As long as the mixture undergoes proper lacto fermentation, my understanding is that it will be safe.
It's impossible and i will tell you why, botulism hates acidity and alcohol, kvass is a carbonated drink, it contains some amounts of alcohol and it's acidic, That's why it tastes sourish, when you fermenting it at room temperature even at 30c yeast is active in that condition and uses sugar to make alcohol, witch makes acidity, witch does not let botulism to apear, after you ferment it you put in fridge and even fermentation is stoped by than it still contains acidity and alcohol, so chances are none, i been making kvass at home for like 10 years and got none, neither i seen cases someone got botulism from drinks.
I made a kvass that I let sit for 24 hours, the result was a very acidic drink, impossible to drink.
At the moment it's impossible to get something drinkable if it stays out for more than 8 hours before being bottled and put in the fridge!
Yes, that happens in summer!
You should burn the bread to have a really authentic flavour
I like to cook them to the point just before burning ;)
You should really use old/stale bread for this recipe (it's a recipe designed to save wastage)...
Yes, I do that. I save the ends of my loaves for kvass making now.
Liking kvass is a moral crime
V = W
Call it k-wass
Thanks! My pronunciation is terrible.