<\/p>\n\n\n\n
150 g rugkerner (valsede eller sk\u00e5ret rug)<\/p>\n\n\n\n
350 g vand<\/p>\n\n\n\n
Vand tilsat kerner koges op, st\u00e5r 5-10 min ved svag varme indtil vandet er opslugt af kernerne.<\/p>\n\n\n\n
K\u00f8les med til 60-70\u00b0C.<\/p>\n\n\n\n
Varme kogte rugkerner<\/p>\n\n\n\n
25 g Salt<\/p>\n\n\n\n
15 g G\u00e6r<\/p>\n\n\n\n
500 g Vand<\/p>\n\n\n\n
340 g Rugsurdej (gem resten til ny surdej)<\/p>\n\n\n\n
50 g Citronsaft<\/p>\n\n\n\n
300 g Rugmel<\/p>\n\n\n\n
200 g Hvedemel<\/p>\n\n\n\n
100 g Fuldkornsspelt mel (el. hvedemel)<\/p>\n\n\n\n
200 g Bl. kerner (eller 100 g rugmel)<\/p>\n\n\n\n
H\u00e6ld det hele i en r\u00f8remaskine<\/p>\n\n\n\n
Brug evt. spartlen i stedet for dejkrogen K\u00f8r dejen sammen ved langsom hastighed Skru gradvis op for hastigheden, trin for trin Den samlede \u00e6ltetid er ca. 14 minutter. \u00c6ltning stopper n\u00e5r dejens temperatur er n\u00e5et 28\u00b0 -30 \u00b0C.<\/p>\n\n\n\n
Lag dejen hvile i 10 minutter.<\/p>\n\n\n\n
Dyp fingrene i en sk\u00e5l med vand, s\u00e5 slipper dejen nemmere.<\/p>\n\n\n\n
Del dejen i 2 smurte forme<\/p>\n\n\n\n
Evt. drysses med sesam eller bl\u00e5 birkes<\/p>\n\n\n\n
H\u00e6ver til ca. dobbelt st\u00f8rrelse ved stuetemperatur overd\u00e6kket med plastik<\/p>\n\n\n\n
S\u00e6ttes i ovnen ved 240\u00b0C p\u00e5 n\u00e6st nederste rille Der kan tils\u00e6ttes 3 cl. vand i bunden af ovnen, til damp.<\/p>\n\n\n\n
Ovnen skrues ned og der bages ved 210\u00b0C i ca. 50 minutter. St\u00f8rre forme ca. 60 minutter. Tag dampen ud af ovnen 5 minutter f\u00f8r det er f\u00e6rdigbagt. F\u00e6rdigbagt ved en centrumtemperatur p\u00e5 96\u00b0C.<\/p>\n\n\n\n
20-100 g surdej der er tilbage k\u00f8res f\u00e5 minutter i r\u00f8remaskine med 140 g vand og 200 g rugmel<\/p>\n\n\n\n
Kan gemmes i k\u00f8leskabet i op til ca. 20 dage.<\/p>\n\n\n\n
Bruger du ikke din surdej inden de 20 dage, s\u00e5 smid 340 g v\u00e6k og k\u00f8r den op igen og du f\u00e5r 20 dages holdbarhed mere.<\/p>\n\n\n\n
Tag surdejen ud af k\u00f8leskabet, helst dagen f\u00f8r, s\u00e5 den n\u00e5r at blive sur nok.<\/p>\n","protected":false},"excerpt":{"rendered":"
150 g rugkerner (valsede eller sk\u00e5ret rug) 350 g vand Vand tilsat kerner koges op, st\u00e5r 5-10 min ved svag varme indtil vandet er opslugt af kernerne. K\u00f8les med til 60-70\u00b0C. Varme kogte rugkerner 25 g Salt 15 g G\u00e6r 500 g Vand 340 g Rugsurdej (gem resten til ny surdej) 50 g Citronsaft 300 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":27,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"footnotes":""},"class_list":["post-100","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages\/100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/comments?post=100"}],"version-history":[{"count":1,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages\/100\/revisions"}],"predecessor-version":[{"id":101,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages\/100\/revisions\/101"}],"up":[{"embeddable":true,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages\/27"}],"wp:attachment":[{"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/media?parent=100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}