Diabetic bread kvass
12 servings
40 minutes
Diabetic bread kvass is a traditional Russian drink adapted for people monitoring their blood sugar levels. Its history dates back to ancient methods of making kvass by drying and slightly charring rye bread to give the drink its characteristic tartness and depth of flavor. Fructose is used instead of sugar, making it more suitable for a diabetic diet. The taste of kvass is rich, slightly sour, with subtle notes of rye bread, while added raisins provide a light sweetness and natural carbonation. This kvass is perfect for cooling on a summer day and pairs wonderfully with Russian dishes, especially okroshka. Variations with berries or honey add new flavor nuances, making it even more versatile and interesting.
1
For good kvass, you need to take darker rye bread (like Darnitsky). Cut it into pieces, place it on a baking sheet, and put it in the oven on medium heat: it should dry out to croutons and get a little burnt (this is essential!).
- Black bread: 1500 g
2
Take out, place in a large pot (for example, 6 l) and pour boiling water over it. At the same time, add fructose.
- Boiling water: 6 l
- Fructose: 2 tablespoons
3
Let it cool a bit (so the yeast doesn't cook), then add a packet of yeast. Leave it in a warm place to ferment for about 6-8 hours.
- Dry yeast: 10 g
4
Once the kvass has fermented, we strain the bread (it can be squeezed by hand for a stronger flavor) and pour it into containers (like a decanter). We add a few raisins to carbonate it and let it sit for a couple more hours (the raisins will start to move up and down). We also check for sweetness: if needed, we can add a couple of tablespoons of fructose to taste.
- Raisin: 100 g
- Fructose: 2 tablespoons
5
OPTION: you can also add black currants, currant juice or extract (then strain), raspberries, honey, etc. - as variable flavors.
6
Finally, we put it in the fridge. It can be used for okroshka or just to drink!