Homemade Kvass from Rye Bread
A refreshing, slightly fizzy traditional drink with a distinct taste. Perfect chilled on a hot day or as a meal companion!
Updated : 09 June, 2025
Easy
More than 1 hour.
Ingredients
2.5 liter
Water
250 grams
Dark bread
60 grams
Sugar
1 teaspoon
Dry yeast
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can replace dry yeast with fresh pressed yeast using a 1:3 ratio. That means for every 1 gram of dry yeast, use 3 grams of fresh yeast.
Preparation
Step 1
Use cold, unboiled water—preferably filtered or bottled rather than tap water. Choose rye bread with a high content of rye flour, as it gives kvass its signature taste. Any type of yeast will work; I use instant yeast.
Step 2
Cut the bread into small pieces.
Step 3
Spread the pieces in a single layer on a baking sheet and place in an oven preheated to 350°F (180°C).
Step 4
Bake the bread for about 15 minutes, stirring once. The pieces should become dry, crispy, and slightly browned—avoid burning them, as it will make the kvass bitter.
Step 5
Take a 3-liter (about 3.2-quart) glass jar. Add the warm dried bread and sugar. Boil water in a separate pot.
Step 6
Pour the boiling water over the bread in the jar. Let it cool completely.
Step 7
Dissolve the yeast in a small amount of warm water.
Step 8
Once the bread-water mixture is completely cool, add the yeast water and stir.
Step 9
Cover the jar with a clean piece of cheesecloth, a napkin, or a lid with holes to let gas escape. Let it ferment for about 36 hours at room temperature. Then strain through cheesecloth and refrigerate. You can use the leftover mixture in the jar to start a new batch—just add a piece of rye bread, sugar, and water. Let the second batch ferment for 2–3 days.
Step 10
Store the kvass in the fridge and serve chilled. Enjoy!