{"id":2180,"date":"2009-11-30T19:23:04","date_gmt":"2009-11-30T19:23:04","guid":{"rendered":"http:\/\/www.parnes.com\/wordpress\/index.php\/2009\/11\/30\/recept_dagens_ragsurdegsbrod\/"},"modified":"2009-11-30T19:23:04","modified_gmt":"2009-11-30T19:23:04","slug":"recept_dagens_ragsurdegsbrod","status":"publish","type":"post","link":"https:\/\/www.parnes.com\/blog\/index.php\/2009\/11\/30\/recept_dagens_ragsurdegsbrod\/","title":{"rendered":"Recept: Dagens r\u00e5gsurdegsbr\u00f6d"},"content":{"rendered":"<p>Inspirerad av <a href=\"http:\/\/paindemartin.blogspot.com\/2008\/01\/den-godaste-sndagsfrukosten.html\">Pain de Martin<\/a> snickrade jag ihop f\u00f6ljande br\u00f6d p\u00e5 r\u00e5gsurdeg.<\/p>\n<p style=\"text-align: center;\">\n<a href=\"https:\/\/www.parnes.com\/blog\/2009-11-30 17.28.59.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.parnes.com\/blog\/2009-11-30 17.28.59-tm.jpg\" width=\"480\" height=\"360\" alt=\"2009-11-30 17.28.59.jpg\" \/><\/a><\/p>\n<p><b>kv\u00e4ll dag 1:<\/b><\/p>\n<p>Blanda f\u00f6ljande och st\u00e4ll p\u00e5 varmt st\u00e4lle \u00f6ver natten (hos mig p\u00e5 fj\u00e4rrv\u00e4rmev\u00e4xlaren):<\/p>\n<ul>\n<li>115g r\u00e5gsurdegsgrund<\/li>\n<li>100g grovt r\u00e5gmj\u00f6l<\/li>\n<li>200g ljummet vatten<\/li>\n<\/ul>\n<p><b>morgon dag 2:<\/b><\/p>\n<p>Blanda ihop f\u00f6ljande i assistent och kn\u00e5da 10 minuter:<\/p>\n<ul>\n<li>blandningen fr\u00e5n dag 1<\/li>\n<li>0.5l ljummet vatten<\/li>\n<li>400g r\u00e5gsikt<\/li>\n<li>460g vetemj\u00f6l<\/li>\n<li>20g salt<\/li>\n<li>150g vetekross<\/li>\n<li>150g solrosfr\u00f6n<\/li>\n<\/ul>\n<p>L\u00e4gg i en plastl\u00e5da med st\u00e4ngt lock och l\u00e5t j\u00e4sa i 4-8h.<\/p>\n<p><b>kv\u00e4ll dag 2:<\/b><\/p>\n<ol>\n<li>H\u00e4ll ut degen <i>f\u00f6rsiktigt<\/i> p\u00e5 mj\u00f6lat bakbord och dela i tv\u00e5 bitar.<\/li>\n<li>Vik ihop varje degklump en g\u00e5ng och l\u00e4gg p\u00e5 en pl\u00e5t med bakpl\u00e5tspapper.<\/li>\n<li>H\u00e4ll p\u00e5 lite vetemj\u00f6l och l\u00e5t j\u00e4sa ytterligare 2h.<\/li>\n<li>Under tiden v\u00e4rm ugn till 275 grader med en tom ugnspl\u00e5t l\u00e4ngst ned och s\u00e4nk till 220g med varmluft n\u00e4r du s\u00e4tter in br\u00f6det i mitten av ugnen.<\/li>\n<li>L\u00e4gg ett g\u00e4ng isbitar p\u00e5 pl\u00e5ten under br\u00f6det.<\/li>\n<li>\u00d6ppna luckan och v\u00e4dra vid 15 minuter.<\/li>\n<li>Gr\u00e4dda ytterligare 10-15 minuter (totalt 25-30 minuter) och prova med en ugnstermometer s\u00e5 att det visar 98 grader.<\/li>\n<\/ol>\n<p>Voil\u00e1. Njut!<\/p>\n<p><b>alternativ att prova n\u00e4sta g\u00e5ng:<\/b><\/p>\n<ul>\n<li><b><span style=\"font-weight: normal;\">anv\u00e4nd mer vetekross och solrosfr\u00f6n och prova med annat &#8220;nyttigt&#8221;<\/span><\/b><\/li>\n<li><b><span style=\"font-weight: normal;\">tills\u00e4tt 10g vanlig j\u00e4st f\u00f6r att f\u00e5 b\u00e4ttre j\u00e4sning i steg tv\u00e5.<\/span><\/b><\/li>\n<li><b><span style=\"font-weight: normal;\">tills\u00e4tt mer r\u00e5gsurdegsgrund f\u00f6r mer av den &#8220;sura&#8221; smaken.<\/span><\/b><\/li>\n<\/ul>\n<p><b><br \/><\/b><\/p>\n<p><b><br \/><\/b><\/p>\n<p><b><br \/><\/b><\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inspirerad av Pain de Martin snickrade jag ihop f\u00f6ljande br\u00f6d p\u00e5 r\u00e5gsurdeg. kv\u00e4ll dag 1: Blanda f\u00f6ljande och st\u00e4ll p\u00e5 varmt st\u00e4lle \u00f6ver natten (hos mig p\u00e5 fj\u00e4rrv\u00e4rmev\u00e4xlaren): 115g r\u00e5gsurdegsgrund 100g grovt r\u00e5gmj\u00f6l 200g ljummet vatten morgon dag 2: Blanda ihop f\u00f6ljande i assistent och kn\u00e5da 10 minuter: blandningen fr\u00e5n dag 1 0.5l ljummet vatten &hellip; <a href=\"https:\/\/www.parnes.com\/blog\/index.php\/2009\/11\/30\/recept_dagens_ragsurdegsbrod\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recept: Dagens r\u00e5gsurdegsbr\u00f6d<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2180","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=2180"}],"version-history":[{"count":0,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2180\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=2180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=2180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=2180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}