The use of rye malt crackers makes it easy to prepare the brew, as close to the traditional Russian kvass.
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Mix all dry ingredients - flour, malt, baking powder and cumin.
Add the warm (40 ° C) water and knead the dough of medium thickness.
Generated from the test a few balls (I got 3 pieces), put on baking tray on baking paper.
Send the bread in the oven and held it there for 2 hours at a temperature of 65 deg C.
During this time there will be saccharification of rye flour - the starch of the flour is converted into simple sugar.
Saccharification occurs primarily through the enzymatic activity of white malt.
The dough will open up slightly due to baking powder.
Cut the cooled bread into not very large pieces and dry them in the air.
Fully dry the crackers put into the oven where you roast them at a high enough temperature (> 200 ° C) until visible Browning and (or) the emergence of burnt smell.
Take out the crackers, let cool.
Cook them a brew in the usual way ("kvass from bread crumbs").
From the specified number of products will be not less than 30 liters of kvass.