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{"id":3810,"date":"2017-06-12T06:14:50","date_gmt":"2017-06-12T04:14:50","guid":{"rendered":"http:\/\/www.minmatgaleverden.no\/?p=3810"},"modified":"2017-06-12T06:14:50","modified_gmt":"2017-06-12T04:14:50","slug":"brod-med-malte-fro-og-kjerner","status":"publish","type":"post","link":"https:\/\/www.minmatgaleverden.no\/2017\/06\/12\/brod-med-malte-fro-og-kjerner\/","title":{"rendered":"Br\u00f8d med malte fr\u00f8 og kjerner."},"content":{"rendered":"
En smart oppskrift fra min gamle blogg.<\/p>\n
Jeg liker godt kjerner i br\u00f8d,
\nmen ikke alle i min familie er like begeistret.
\nI denne oppskriften er derfor kjernene malt i en blender, sammen med havregryn.
\n
\nNoe som gj\u00f8r at br\u00f8det er fullt av kjerner og fr\u00f8, uten at de dominerer br\u00f8det.<\/p>\n
Og at du f\u00e5r et saftig br\u00f8d med utrolig god smak!
\n
\nPerfekt nystekt med brunost.<\/p>\n
Jeg har brukt \u00f8kologisk maltsirup i br\u00f8det, denne kan du fint bytte ut med vanlig m\u00f8rk sirup. (Eller honning om \u00f8nskelig)<\/p>\n
Br\u00f8d med malte kjerner.<\/strong><\/p>\n 1 dl solsikkefr\u00f8 Mal fr\u00f8, kjerner og havregryn i en foodprocessor. Jo mindre mel, jo saftigere br\u00f8d. Men deigen m\u00e5 henge sammen og v\u00e6re elastisk.<\/p>\n Hev tildekket ca 1 time. Etter den har hevet til dobbel st\u00f8rrelse former du til \u00f8nsket form, Avkj\u00f8l p\u00e5 rist f\u00f8r du skj\u00e6rer i det. #br\u00f8d #oppskrift #kjerner #fr\u00f8 #malt #havregryn #maltsirup<\/p>\n","protected":false},"excerpt":{"rendered":" En smart oppskrift fra min gamle blogg. Jeg liker godt kjerner i br\u00f8d, men ikke alle i min familie er like begeistret. I denne oppskriften er derfor kjernene malt i en blender, sammen med havregryn. Noe som gj\u00f8r at br\u00f8det er fullt av kjerner og fr\u00f8, uten at de dominerer br\u00f8det. Og at du f\u00e5r […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_oct_exclude_from_cache":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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\n1 dl linfr\u00f8
\n1 dl gresskarkjerner
\n3 dl store havregryn
\n25 g fersk gj\u00e6r
\n2 dl melk
\n3 dl vann
\n2 ss maltsirup (event vanlig sirup)
\n2-3 ts salt
\n20 g sm\u00f8r, mykt\/smeltet
\nca 9 dl hvetemel<\/p>\n
\nLunk melk og vann til ca 30 *
\nHa alt i kj\u00f8kkenmaskinen og elt med eltekloen ca 10-15 minutter.
\nLitt fortere mot slutten til du ser deigen s\u00e5vidt slipper bollen. Den skal v\u00e6re myk og elastisk.
\nEr den altfor bl\u00f8t tilsetter du litt mer mel,
\nmen husk at deigen gjerne slipper bollen om den f\u00e5r g\u00e5 LITT lengre p\u00e5 rask fart.<\/p>\n
\nN\u00e5 er v\u00e6sken bare 30*, alts\u00e5 litt under lunken, dette fordi maskinen kj\u00f8rer deigen s\u00e5 lenge at den varmes under elting.<\/p>\n
\njeg flettet til to br\u00f8d og la i br\u00f8dform.
\nEtterhev under plast ca 40 minutter.
\nPensle med litt vann og str\u00f8 p\u00e5 noen havregryn.
\nSprut gjerne litt vann inn i ovnen n\u00e5r du setter inn br\u00f8dene for \u00e5 skape litt damp.
\nStek 10 minutter p\u00e5 230*
\nSenk temp til 200* og stek 20 minutter til.
\nHar du st\u00f8rre br\u00f8d m\u00e5 du gjerne beregne 10 min til.
\nHvelve br\u00f8t ut av formen og dunk lett p\u00e5 undersiden. Br\u00f8det skal h\u00f8res hult = ferdig stekt.<\/p>\n
\nKan gjerne fryses.<\/p>\n
\nSkikkelig godt br\u00f8d!<\/p>\n