To begin to tell about dry brew (if anyone knows). We have sold in stores such a thing as a dry brew (that is, as if dried kvass wort). Fill it with water, add sugar, and it "comes alive" and starts to wander, and makes a great home brew. The composition of dry kvass consists of crushed crackers and malt. In the photo just the same sludge - thick leavened

So, measure out 200 ml of kvass grounds

In a bowl sift 600 g flour, mix it with salt and dry yeast, add the oatmeal, stir

I used oat cereals of TM "Mistral"

Now pour kvass grounds

And add a little warm water

Knead a rather sticky dough

Put the dough in a container exceeding the volume of the test 4-5 times (so he had room to grow), cover with a lid and leave alone for 8-10 hours. During this time, the dough not touch, not abenaim not saivam it. It must be at room temperature

The remaining 200 g flour pour on the table, spread the dough and well abenaim it. Flour, all will be included in the dough

The dough will be soft, but the hands stick to stop

Of this amount, the test comes in two loaves. Or a loaf and loaf. Put the dough in a greased form or carve it into the shape of a loaf. Give the delay of 40-50 minutes and put in heated to 180 degrees oven. I baked for about 30 minutes. Down the oven put a container of water so that the water evaporates did not give the bread to dry out. There are very good reception - at the bottom of the oven place the baking tray during the baking process 2-3 times to throw in the oven ice cubes (5-8 dice for 1 time). Ice gives the best vapor due to temperature contrast.

Here is a wonderful bread turns out. The finished bread should be wrapped in a towel and allow to cool. It is very delicious, aromatic, with a pleasant acidity