{"id":1620,"date":"2010-04-04T13:07:14","date_gmt":"2010-04-04T12:07:14","guid":{"rendered":"http:\/\/lotta.hellstrom.st\/blog\/?p=1620"},"modified":"2010-04-04T13:07:14","modified_gmt":"2010-04-04T12:07:14","slug":"pask-bakandet-fortsatter","status":"publish","type":"post","link":"https:\/\/lotta.agholme.se\/blog\/?p=1620","title":{"rendered":"P\u00e5sk-bakandet forts\u00e4tter&#8230;"},"content":{"rendered":"<p>&#8230;med bagels. Bagels \u00e4r ett annat br\u00f6d som ibland skapar cravings hos mig. De g\u00e5r ju ofta att f\u00e5 tag p\u00e5 p\u00e5 caf\u00e9er, men s\u00e4llan annars. Degen \u00e4r i princip den samma som f\u00f6r pretzels, men skillnaden \u00e4r att man kokar bagels i honungsvatten innan gr\u00e4ddningen. H\u00e4r gjorde jag en fullkornsvariant med dinkelmj\u00f6l.<\/p>\n<p><a href=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2010\/04\/bagels.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2010\/04\/bagels.jpg\" alt=\"Bagels\" title=\"Bagels\" width=\"450\" height=\"300\" class=\"aligncenter size-full wp-image-1622\" \/><\/a><\/p>\n<p>Detta \u00e4r mitt andra f\u00f6rs\u00f6k att baka bagels, och \u00e4nnu har jag inte f\u00e5tt till den d\u00e4r riktiga kompakta segheten. Jag f\u00e5r helt enkelt jobba vidare. Receptet kommer \u00e5terigen fr\u00e5n boken Br\u00f6d av Jan Hedh och \u00e4r \u00e5terigen halverat.<\/p>\n<h2>Fullkornsbagels med dinkel<\/h2>\n<p><em>10-15 st<\/em><br \/>\n<Strong>F\u00f6rdeg:<\/strong><br \/>\n10 g j\u00e4st<br \/>\n125 g vatten<br \/>\n180 g vetemj\u00f6l special<\/p>\n<p>L\u00f6s upp j\u00e4sten i vattnet, tills\u00e4tt mj\u00f6let och kn\u00e5da 10 minuter. L\u00e5t j\u00e4sa i inoljad bunke ca 3 timmar, eller \u00f6ver natt i kylsk\u00e5p.<\/p>\n<p><Strong>Stora degen:<\/strong><br \/>\n10 g j\u00e4st<br \/>\n150 g rumsvarm mj\u00f6lk (Jan s\u00e4ger 125 gram, men jag tyckte det blev v\u00e4l torrt)<br \/>\n200 g dinkel fullkornsmj\u00f6l<br \/>\n175 g vetemj\u00f6l special<br \/>\n5 g honung (liten tesked)<br \/>\n25 g rapsolja<br \/>\n12 g salt<\/p>\n<p>50 g honung till kokningen, \u00e4gg att pensla med samt sesamfr\u00f6n och linfr\u00f6n att str\u00f6 p\u00e5.<\/p>\n<p>L\u00f6s upp j\u00e4sten i mj\u00f6lken. H\u00e4ll degspaden \u00f6ver f\u00f6rdegen och tills\u00e4tt mj\u00f6l och honung. K\u00f6r i assistent, ca 3 minuter p\u00e5 l\u00e5g hastighet. Tills\u00e4tt sedan sm\u00f6ret och k\u00f6r 5 min till. Tills\u00e4tt sedan saltet, \u00f6ka hastigheten och k\u00f6r 10 minuter. L\u00e5t vila 30 minuter i en inoljad, \u00f6vert\u00e4ckt bunke. <\/p>\n<p>Dela sedan degen i 10-15 bitar. Forma dem lite avl\u00e5nga och l\u00e5t vila 5 minuter. Rulla varje bit till en ca 30 cm l\u00e5ng str\u00e4ng, som \u00e4r ganska tjock, och forma till en ring. Tryck ihop skarven ordentligt! L\u00e5t j\u00e4sa p\u00e5 och under duk i 45 minuter. <\/p>\n<p>S\u00e4tt ugnen p\u00e5 230 grader. Koka upp 5 liter vatten med 50 g honung (g\u00e5r att skala ner lite).  L\u00e4gg i n\u00e5gra bagels i taget och l\u00e5t koka 1 minut. V\u00e4nd n\u00e5gra g\u00e5nger under tiden. L\u00e5t rinna av med hj\u00e4lp av h\u00e5lslev och l\u00e4gg p\u00e5 en pl\u00e5t. Pensla br\u00f6den med \u00e4gg och str\u00f6 \u00f6ver linfr\u00f6n, sesamfr\u00f6n eller varf\u00f6r inte vallmofr\u00f6n. Gr\u00e4dda 12-15 minuter, tills de \u00e4r gyllenbruna. \u00c4t g\u00e4rna med philadelphiaost!<\/p>\n<p><a href=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2010\/04\/bagels2.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2010\/04\/bagels2.jpg\" alt=\"Bagel med philadelphia o tomat\" title=\"Bagel med philadelphia o tomat\" width=\"450\" height=\"300\" class=\"aligncenter size-full wp-image-1623\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8230;med bagels. Bagels \u00e4r ett annat br\u00f6d som ibland skapar cravings hos mig. De g\u00e5r ju ofta att f\u00e5 tag p\u00e5 p\u00e5 caf\u00e9er, men s\u00e4llan annars. Degen \u00e4r i princip den samma som f\u00f6r pretzels, men skillnaden \u00e4r att man kokar bagels i honungsvatten innan gr\u00e4ddningen. H\u00e4r gjorde jag en fullkornsvariant med dinkelmj\u00f6l. Detta \u00e4r [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,16],"tags":[129,345,349,60],"class_list":["post-1620","post","type-post","status-publish","format-standard","hentry","category-baka","category-brod","tag-bagels","tag-baka","tag-brod","tag-helgfrukost"],"_links":{"self":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1620","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1620"}],"version-history":[{"count":5,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1620\/revisions"}],"predecessor-version":[{"id":1627,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1620\/revisions\/1627"}],"wp:attachment":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}