No. 3522 — Excellent Kvass
English historical translation of Molokhovets recipe No. 3522 from the 1901 Russian cookbook, retaining original methods and measures.
Combine 15 pounds rye flour, 1 pound fine wheat flour and 1 garnetz malt flour. Work into dough with hot water and leave in a bread oven until evening so it steams thoroughly.
Remove the dough, put in a tub and add 5 vedros cold water. Stir until no lumps remain, let settle and decant the liquid into a barrel.
Prepare a starter from ½ pound wheat flour, 1 glass yeast and 3 bottles lukewarm water. Beat, keep warm until risen, thin it with some of the kvass and pour into the barrel.
Add ¼ pound mint, previously boiled or infused. Cork the barrel, keep in a warm room overnight, then move to the cold and fill bottles.