Khlebny Kvas (Kvass)

1. Slice bread and toast in the oven. Place in a large pan and cover with 4 1/2 qts boiling water.

2. Cover and leave to soak for 24 hours. Add yeast, sugar and the mint, stir well and leave to ferment in a warm place for 10-12 hours.

3. Strain everything through a fine mesh strainer or cheesecloth. Pour into bottles, add the raisins equally and seal well.

4. Leave to chill and rest for 4 days then use as soon as possible.

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Nutrient	Quantity
Total fats	15.7068 g
Protein	2.143 g
Carbohydrates	553.2598 g
Energy	2495.4526 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0192 g
Water	186.1332 g
Calcium, Ca	407.74 mg
Fiber, total dietary	23.7939 g
Niacin	14.768 mg
Riboflavin	1.536 mg
Sodium, Na	2405.3956 mg
Total lipid (fat)	15.7068 g
Manganese, Mn	0.2026 mg
Fatty acids, total saturated 16:0	0.0798 g
Sucrose	299.4 g
Choline, total	6.8681 mg
Sugars, total	350.0852 g
Fatty acids, total saturated 18:0	0.0111 g
Vitamin B-6	0.1999 mg
Selenium, Se	2.2331 g
Ash	12.3969 g
Fatty acids, total saturated 18:1 undifferentiated	0.0118 g
Pantothenic acid	0.0866 mg
Copper, Cu	0.2456 mg
Thiamin	0.0276 mg
Iron, Fe	39.3594 mg
Carbohydrate, by difference	553.2598 g
Phosphorus, P	71.1562 mg
Folate, total	1.8562 g
Fatty acids, total saturated 18:2 undifferentiated	0.0643 g
Fatty acids, total saturated 14:0	0.0025 g
Zinc, Zn	0.228 mg
Fatty acids, total polyunsaturated	5.5266 g
Folate, DFE	1.8562 g
Vitamin C, total ascorbic acid	1.98 mg
Vitamin K (phylloquinone)	2.1656 g
Fatty acids, total saturated	4.1757 g
Fatty acids, total monounsaturated	2.7334 g
Folate, food	1.8562 g
Vitamin E (alpha-tocopherol)	0.0742 mg
Fatty acids, total trans	1.3608 g
Magnesium, Mg	21.6562 mg
Potassium, K	467.5875 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rye bread	1 lb	1147.5901	204.1168	15.4222
Raisin	6 tablespoons	186.8625	49.203	0.2846
white sugar	1.5 cups	1161	299.94	0
mint leaf	1 teaspoon	0	0	0
brewer yeast	2 tablespoons	0	0	0