Characteristics and methods of making kvass from rye flour. Caloric content, vitamin and mineral complex in the composition. Benefits and Limitations for Use, Use as a Cooking Ingredient. History and non-food uses.
Kvass made from rye flour is a fermented sour drink made by fermenting wort from malt and grinding rye. The smell is sour, pleasant, the texture is homogeneous, but there may be individual grains of sediment; consistency - denser than water, but no viscosity. Color - from dull white, light yellow to light brown. In the composition, in addition to the already indicated ingredient, - malt, aromatic or medicinal herbs, honey or molasses are used as flavoring additives.
How is kvass made from rye flour?
Each family has secrets that help to give a classic drink a new, sometimes exquisite taste. Homemade kvass recipes from rye flour are passed down from generation to generation:
- Simple recipe … Yeast, standard small pack, 15 g, is dissolved in warm water. Half a glass is enough. At this time, a "chatterbox" is prepared from 2 glasses of boiled water, 0.5 kg of finely ground rye and 1 tbsp. l. Sahara. Pour 7 liters of warm boiled water, insist in a dark place, under gauze folded in several layers, for 1 day. Strain through cheesecloth, pour into bottles or jars, preferably glass, cool.
- Kvass without yeast … To make the drink denser, pour in rye croutons. In a glass jar, shake water with 0.5 kg of grinding rye, add a handful of raisins and granulated sugar - 1-2 tbsp. l. Close the lid and put the jar in a dark place. Withstand 24-48 hours, readiness is determined by taste. As soon as a pronounced acid appears when taking a sample, you can proceed to further preparation of the drink. A few tablespoons of the starter culture (the more it is, the more sour the taste of the final product will be) is transferred to a 3 liter jar. Pour 200 g of chopped crackers, 3-4 tbsp. l. sugar, pour water so that 4-6 cm remains to the neck. Leave the jars open until the separation of carbon dioxide ends (bubbles will not stop coming out). Fermentation usually lasts 48-72 hours. Then it is filtered and poured into bottles - plastic or glass.
- White kvass … One of the most delicious and popular drinks, it has a white color and a sweetish taste. The preparation of kvass from rye flour also begins with sourdough. Yeast is not used. In 1/5 or 1/4 cup of warm water, pour 50 g of whole grain rye grinding - this condition should be observed. Better to grind the grain yourself, using a pestle and mortar. Allow to stand for 12 hours in a warm place, closing the neck with gauze folded in several layers. Then half of the future sourdough is poured off and the same amount of fresh ingredients is added. The process is repeated several times within 4-5 days. The leaven should triple in volume. We need a bottom layer - bubbly, light. And the top, oxidized, must be removed. 100 g of sourdough is poured into a 3 liter jar, 100 g of whole grain rye is poured, sugar - 3 tbsp. l., add boiled water under the neck. For "vigor" add 1 tbsp. l. mint or grated horseradish root. It is kept on a windowsill under gauze for a day. Strain, put in the refrigerator. If you immediately plan to make the next portion of kvass from rye flour at home, the sourdough sediment is again "fed" with flour - 3-4 tbsp. l., only then pour in water.
- Quick recipe … 4-5 cups of ground or dried black bread are poured into an enamel pan, add 2/3 cups of honey or 1/2 dark sugar from sugar beets, 30 g of "quick yeast" and 2 tbsp. l. fresh mint leaves. Pour 2 liters of boiling water, leave in the dark for 4 hours. They are filtering. The sourdough is again laid out in a saucepan, rye croutons are poured - at least 1/3 of a standard loaf of black bread, preferably with caraway seeds, and sugar - to taste. Insist in the same conditions, but adding already 5 liters of boiling water. Re-filter. You can drink. Those who do not like acids can sweeten additionally.
- Fruit kvass … Do as already described in the recipes given, but add additional ingredients. It is they who give the "rustic" drink the taste of an expensive cocktail. Knead the batter as for pancakes - 2 cups whole grain rye flour and the same amount of boiled warm water. Separately pour 1 tsp. cumin with a little warm water. Wait for the components to swell. Prepare malt: pour boiling water over 2 cups of germinated seeds. Drain off after 2 hours. Leaves are not removed. The zest from half of a large lemon is passed through a meat grinder, the apple is not removed - the bones are not removed, 20 g of light large raisins. The pulp is squeezed into juice. All the ingredients are laid out on the bottom of a large saucepan, in layers - the last chopped raisins and zest from the second half of the lemon. Leave for 3 days for fermentation, and then pour in water and leave for another day. Readiness is determined by taste. The main thing is to wait until carbon dioxide stops emitting. Strain, pour the liquid into bottles, cool.
Whatever recipe for kvass from rye flour is used, you always need to monitor the quality of the ingredients. Especially when yeast is added. If the expiration date is over, they will not "play" and fermentation will not occur. Crackers are thoroughly dried. They will then become soaked, but the desired density of the drink, when black bread is added, cannot be obtained.
It is not necessary to thoroughly follow the above recommendations. You can experiment with the composition of beet kvass, add herbal decoctions or fruit juices. The main condition is to wait until the sourdough or drink ferments.
Composition and calorie content of kvass from rye flour
In the photo, kvass from rye flour
The energy value of the drink, despite the nutritional components, is low. This is one of the reasons it is allowed to be included in weight loss diets.
Data are based on a sourdough beverage without flavor enhancers.
The calorie content of kvass from rye flour is 30-44 kcal per 100 g, of which:
- Proteins - 0.5-1 g;
- Fat - 0.1 g;
- Carbohydrates - 6-9 g;
- Dietary fiber - up to 0, 39 g.
Vitamins per 100 g:
- Cobalamin - 25 mg;
- Thiamine - 0.02 mg;
- Folic acid - 5.0 mcg;
- Riboflavin - 0.2 mcg;
- Niacin - 0.22 mg
Minerals per 100 g:
- Selenium - 1.83 mcg;
- Manganese - 4, 94 mcg;
- Iron - 0.17 mg;
- Copper - 0.17 mg;
- Phosphorus - 8, 12 mg;
- Magnesium - 3.1 mg;
- Sodium - 5.1 mg
Kvass from rye flour contains lactic acid, nonessential acids and essential amino acids, melanoidin, which gives a dark color, ethyl alcohol - up to 2% (for comparison, 2.5% alcohol is allowed in kefir). Natural product does not contain preservatives or stabilizers.
Useful properties of kvass from rye flour
No matter how the drink is prepared, it contains probiotics - substances that normalize the balance of the intestinal flora, which is responsible for the immunity of the human body. Yeast fungi suppress the vital activity of pathogenic flora that has already invaded the intestine, and entering it along with food synthesize enzymes that accelerate food digestion and increase the biological activity of nutrients.
Benefits of kvass from rye flour:
- Antioxidant effect, suppression of atypical cell synthesis.
- Acceleration of metabolic processes, fat burning properties.
- Reduces the risk of tooth decay. After consumption, the acid-base balance of the oral cavity shifts to the acidic side, thereby inhibiting the activity of fungi and bacteria located on the surface of the tonsils and in the gum pockets.
- Suppresses the development of depression.
- It accelerates cerebral circulation, increases blood pressure and general tone of the body. Cleans blood vessels.
- Reduces the likelihood of developing complications in diseases of the lower respiratory tract, thinning phlegm.
- Increases potency.
The antibacterial properties of the drink allow it to be used as an external remedy. Local application suppresses purulent-inflammatory processes, accelerates epithelialization, and helps to get rid of acne.
Traditional healers recommend people with fermentation disorders to drink a few sips of kvass from rye flour on an empty stomach. In this case, there will be no problems with digestion and assimilation of food.
