{"id":270,"date":"2009-02-10T19:24:30","date_gmt":"2009-02-10T18:24:30","guid":{"rendered":"http:\/\/lotta.hellstrom.st\/blog\/?p=270"},"modified":"2009-02-10T19:24:30","modified_gmt":"2009-02-10T18:24:30","slug":"dinkelbrod-med-valnotter","status":"publish","type":"post","link":"https:\/\/lotta.agholme.se\/blog\/?p=270","title":{"rendered":"Dinkelbr\u00f6d med Valn\u00f6tter"},"content":{"rendered":"<p>Det \u00e4r s\u00e4llan jag bakar samma br\u00f6d tv\u00e5 g\u00e5nger. \u00c4ven om jag b\u00f6rjar med samma recept kan jag inte l\u00e5ta bli att \u00e4ndra lite h\u00e4r och var. Det h\u00e4r br\u00f6det \u00e4r ett undantag. Det blev s\u00e5 fantastiskt gott f\u00f6rsta g\u00e5ngen, s\u00e5 jag v\u00e5gade inte \u00e4ndra n\u00e5got denna g\u00e5ng. Det kommer dessutom bakas flera g\u00e5nger i framtiden. Precis s\u00e5h\u00e4r:<\/p>\n<p><font size=3, strong>Dinkelbr\u00f6d med valn\u00f6tter<\/font><br \/>\n2 br\u00f6d<\/p>\n<p><em>F\u00f6rdeg:<\/em><br \/>\n2 g j\u00e4st<br \/>\n0,5 dl vatten<br \/>\n75 g vetemj\u00f6l special<\/p>\n<p>L\u00f6s j\u00e4sten i vattnet, tills\u00e4tt mj\u00f6let och kn\u00e5da till en smidig deg, n\u00e5gra minuter f\u00f6r hand. L\u00e5t j\u00e4sa ca 3 timmar (eller \u00f6ver dagen\/natten i kylsk\u00e5p)<\/p>\n<p><em>Stora degen:<\/em><br \/>\n10 g j\u00e4st<br \/>\n4 dl vatten<br \/>\n65 g r\u00e5gmj\u00f6l<br \/>\n65 g grahamsmj\u00f6l<br \/>\n175 g dinkelmj\u00f6l fullkorn<br \/>\n200 g vetemj\u00f6l special<br \/>\n25 g olivolja<br \/>\n10 g salt<br \/>\n150-200 g valn\u00f6tter<\/p>\n<p>L\u00f6s j\u00e4sten i vattnet, v\u00e4g upp mj\u00f6lsorterna och tills\u00e4tt till degspadet tillsammans med f\u00f6rdegen. Kn\u00e5da n\u00e5gra minuter och tills\u00e4tt sedan oljan. Forts\u00e4tt kn\u00e5da p\u00e5 l\u00e5g hastighet, totalt 10-15 minuter. Tills\u00e4tt sedan saltet, \u00f6ka hastigheten och kn\u00e5da ytterligare 5 minuter, eller tills degen sl\u00e4pper fr\u00e5n kanten. <em>Degen \u00e4r ganska l\u00f6s (vek heter det nog p\u00e5 finare bagarspr\u00e5k) s\u00e5 om du inte har korgar\/formar att j\u00e4sa br\u00f6den i \u00e4r det bra att minska lite p\u00e5 vattnet eller \u00f6ka p\u00e5 mj\u00f6let!<\/em> Hacka valn\u00f6tterna grovt och blanda i degen. L\u00e5t j\u00e4sa en timme i oljad plastbunke\/l\u00e5da. H\u00e4ll ut degen p\u00e5 mj\u00f6lad b\u00e4nk, dela i tv\u00e5 delar, baka ut till tv\u00e5 br\u00f6d i valfri form och l\u00e5t j\u00e4sa ca en timme i korgar (en v\u00e4l mj\u00f6lad handduk i durkslag funkar ocks\u00e5 toppen) eller formar. V\u00e4rm ugnen till 275 grader (det \u00e4r max p\u00e5 min!) med en pl\u00e5t inne. F\u00f6r \u00f6ver br\u00f6den till pl\u00e5ten, s\u00e4tt in br\u00f6den tillsammans med lite vatten\/is och gr\u00e4dda 5 min innan du s\u00e4nker v\u00e4rmen till ca 200 grader. Efter 15 minuter \u00f6ppnade jag luckan f\u00f6r att lufta lite och passade p\u00e5 att s\u00e4tta in en termometer. Br\u00f6det \u00e4r klart n\u00e4r det \u00e4r 98 grader, det tog totalt ca 30 minuter tror jag. Sedan \u00e4r det bara att njuta i fulla drag!<\/p>\n<p><a href=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2009\/02\/valnotsbrod.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2009\/02\/valnotsbrod-199x300.jpg\" alt=\"Valnotsbr\u00f6d\" title=\"Valnotsbr\u00f6d\" width=\"275\" height=\"400\" class=\"aligncenter size-medium wp-image-275\" \/><\/a><\/p>\n<p><em><center>Finns det n\u00e5got godare \u00e4n varmt, nybakat br\u00f6d? Det vore bra med en lukt-blogg!<\/center><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Det \u00e4r s\u00e4llan jag bakar samma br\u00f6d tv\u00e5 g\u00e5nger. \u00c4ven om jag b\u00f6rjar med samma recept kan jag inte l\u00e5ta bli att \u00e4ndra lite h\u00e4r och var. Det h\u00e4r br\u00f6det \u00e4r ett undantag. Det blev s\u00e5 fantastiskt gott f\u00f6rsta g\u00e5ngen, s\u00e5 jag v\u00e5gade inte \u00e4ndra n\u00e5got denna g\u00e5ng. Det kommer dessutom bakas flera g\u00e5nger i [&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":[],"class_list":["post-270","post","type-post","status-publish","format-standard","hentry","category-baka","category-brod"],"_links":{"self":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/270","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=270"}],"version-history":[{"count":19,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/270\/revisions"}],"predecessor-version":[{"id":290,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/270\/revisions\/290"}],"wp:attachment":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}