Bread Kvass Bread

Yeah, tautology. Bread, made with Russian bread kvass.

First I tried it in natural way: I just mixed kvass, flour and some sugar and let it ferment, like sponge, for about 12 hours. I added salt and more flour to make bread dough and let it rise for about 12 hours more. But it failed – dough did not rise well. I baked it anyway, it had a great smell and sour taste, but not great crumb. Maybe it needed more time.

Second time I added some yeast to the bread dough and it worked great with “heavy” flour – rye and whole wheat.

Bread Kvass Bread

Yield: 12 slices

1 1/4 cup Russian bread kvass, room temperature
1 cup white bread flour
1 cup whole wheat flour
1 cup dark rye flour
1/2 tsp. dry yeast
1 tsp. salt
1 tsp. sugar

Mix together kvass, white flour, sugar and yeast. Let rise about 30 minutes. Add flour and salt and knead 10-12 minutes until smooth and elastic.

Let rise double, covered, about 1 hour. Punch dough down, and turn out onto a lightly floured surface; let stand 5 minutes. Shape into a loaf, and place into a greased loaf pan.

Cover and let rise in a warm place, 45 minutes or until doubled.

Preheat oven to 375F. Bake bread about 45 minutes. Let cool and slice in 12 pieces.

1 slice is about 110 calories

And my first bread:

Bread Kvass Bread

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