Ingredients: 7 cups barley malt 1/2 cup flour from barley malt 10 cups barley flour 5 cups rye flour 1/6 cup liquid yeast
Directions:The paste is made out of bread products in warm water. It is steamed in an oven for 6 hours. Place the paste in a capacious saucepan, stir in malt dissolved in warm water. Mix well and leave it covered in a warm spot for 12-15 hours. Then pour the kvass wort with the sediment into a tub. Add yeast and leave it to ferment uncovered in a cold spot for 3 days. |