Skolerugbr\u00f8d er l\u00e6kre og et godt alternativ til det lyse br\u00f8d<\/p>\n\n\n\n
Minirugbr\u00f8d
1 l. lunken vand
50 g g\u00e6r
6 spsk sirup
1 dl solsikkekerner eller andre kerner eller fr\u00f8 efter eget valg
3 tsk salt
800 g groft rugmel
400 g mel
evt. havregryn til “pynt”<\/p>\n\n\n\n
\nR\u00f8r g\u00e6ren ud i det lune vand.
\nTils\u00e6t sirup og kerner\/fr\u00f8 efter eget valg.
\nR\u00f8r rugmelet i sammen med salt og tils\u00e6t mel og r\u00f8r dejen ensartet.
\nLad dejen hvile i 75 min.<\/p>\n\n\n\n
\u00c6lt dejen igennem med lidt mel og del dejen i to. Tril dejen i to aflange stykker og tril evt. i lidt havregryn.
\nSk\u00e6r hver dejrulle i 16 stykker og s\u00e6t dem p\u00e5 en bekl\u00e6dt bageplade eller i sm\u00e5 forme og lad dem h\u00e6ve i 30 min.
\nBages ved 185 grader varmluft i ca. 22 min
\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Skolerugbr\u00f8d er l\u00e6kre og et godt alternativ til det lyse br\u00f8d Minirugbr\u00f8d 1 l. lunken vand 50 g g\u00e6r 6 spsk sirup 1 dl solsikkekerner eller andre kerner eller fr\u00f8 efter eget valg 3 tsk salt 800 g groft rugmel 400 g mel evt. havregryn til “pynt” R\u00f8r g\u00e6ren ud i det lune vand. Tils\u00e6t
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