Cut the bread into small pieces and dry in the oven so that the edges become a little black.
Bring the water to a boil, add bread to it and cook for a minute. Then turn off the heat and leave to insist night.
When the bread is infused, you need to cook the dough. Mix yeast, flour, 1 tbsp. l sugar and 1 tbsp. water in which crackers have already been infused. Leave in a warm place for 30 minutes.
Strain all the water from the bread and add the dough and sugar into it, mix well and leave to ferment at room temperature for 8 hours.
Kvass constantly stirring, bottle, tightly close the lids and leave for another 4-6 hours at room temperature.
Cool and serve the finished kvass, store in the refrigerator.
Have a nice drink !!!
Homemade kvass on dough and brown bread turns out to be very tasty, rich and aromatic, and also creates a beautiful foam when poured. If it’s quite hot in your house then I recommend reducing the brewing time a little, as yeast can ferment and give a too bright taste that even looks like a mash. To be sure that the drink will turn out to be a good time for fermentation, leave it unchanged, but when you pour it into bottles, then keep the minimum specified time, then try and if you like, cool and serve, and if necessary, leave it for another hour or two.