Rye-bread kvass from Latgale

Desiccate rye bread in the oven at 120-130 ° C degrees, so the bread stays hard and a little brown.

Then take the bread and break into pieces. Pour 4 liters of water and allow to infuse for 3-4 hours in a bowl, covered with a towel. Stir occasionally.

Then the first time, strain through a fine sieve and to the remaining thickness pour 2 liters of boiling water and allow to infuse for 2 hours more. Strain again.

Pour into a large bowl and add 30 grams of yeast and 350 grams of sugar. Allows to stand overnight and it will get just delicious.

600 g of fresh rye bread
30 g yeast
350 g sugar

The recipe is from:
Society Latgolys golds
Verēmu parish
Rēzekne County,
[email protected]

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