{"id":111,"date":"2020-02-11T21:44:30","date_gmt":"2020-02-11T21:44:30","guid":{"rendered":"http:\/\/dorthevalsted.dk\/?p=111"},"modified":"2025-01-26T16:17:21","modified_gmt":"2025-01-26T16:17:21","slug":"havrekranse","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=111","title":{"rendered":"Havrekranse \/ Oat rings"},"content":{"rendered":"\n<p><em>English version below<\/em> (US ounces)<\/p>\n\n\n\n<p>Havrekransene indeholder bl.a. hvedeklid og m\u00e6tter godt. De skal h\u00e6ve over flere gange, s\u00e5 lav dem en dag, du har god tid<\/p>\n\n\n\n<p>Havrekranse, ca 15-18 stk.<br><br>Tid: 1 time + 2,5 timers h\u00e6vetid<\/p>\n\n\n\n<p><br>2,5 dl k\u00e6rnem\u00e6lk<br>1,5 dl lunkent vand<br>50 g g\u00e6r<br>1 spsk. m\u00f8rk sirup<br>2 tsk salt<br>100 g. havregryn<br>50 g hvedeklid<br>325-350 g hvedemel<br>\u00e6g til pensling<br><br>K\u00e6rnem\u00e6lk og vand blandes og g\u00e6ren opl\u00f8ses heri. Tils\u00e6t sirup, havregryn og hvedeklid og r\u00f8r godt sammen. R\u00f8r melet i dejen sammen med saltet. Dejen skal v\u00e6re glat og smidig.&nbsp;<br>Dejen h\u00e6ver tild\u00e6kket 1\u00bd times tid et lunt sted.<br><br>Dejen sl\u00e5s ned p\u00e5 et meldrysset bord og sm\u00e5 aflange p\u00f8lser rulles og vrides let og formes til kranse og \u00e6gges p\u00e5 en bageplade.<br>H\u00e6ver tild\u00e6kket 1 time.<br><br>Kransene pensles nu med \u00e6g og drysses med havregryn og bages ved 200 grader i 15-18 minutter, til de har en flot brun farve.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>English<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Oat Rings<\/h3>\n\n\n\n<p>Oat rings contain, among other things, wheat bran, and are very filling. They need to rise several times, so make them on a day when you have plenty of time.<\/p>\n\n\n\n<p>15-18 rolls<\/p>\n\n\n\n<p>Preparation time: 1 hour + 2.5 hours rising<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cup buttermilk<\/li><li>3\/4 cup lukewarm water<\/li><li>3,5 tsp. yeast<\/li><li>1 tbsp. dark syrup<\/li><li>2 tsp. salt<\/li><li>3 1\/2 oz oats<\/li><li>1 3\/4 oz wheat bran<\/li><li>12 oz wheat flour (A bit more if the dough is to sticky)<\/li><li>1 egg for brushing<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions:<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Mix the buttermilk and water, then dissolve the yeast in the mixture. <br>Add the syrup, oats, and wheat bran, and mix well. Incorporate the flour and salt into the dough. The dough should be smooth and elastic.<\/li><li>Cover the dough and let it rise for about 1\u00bd hours in a warm place.<\/li><li>Punch down the dough on a floured surface, roll out small elongated pieces, twist them lightly and form into rings. Place them on a baking sheet.<\/li><li>Cover and let them rise for another hour.<\/li><li>Brush the rings with beaten egg, sprinkle with oats, and bake at 392 F (220 C) for 15-18 minutes until they are a nice golden brown.<\/li><\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>English version below (US ounces) Havrekransene indeholder bl.a. hvedeklid og m\u00e6tter godt. De skal h\u00e6ve over flere gange, s\u00e5 lav dem en dag, du har god tid Havrekranse, ca 15-18 stk. Tid: 1 time + 2,5 timers h\u00e6vetid 2,5 dl k\u00e6rnem\u00e6lk1,5 dl lunkent vand50 g g\u00e6r1 spsk. m\u00f8rk sirup2 tsk salt100 g. havregryn50 g hvedeklid325-350 <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=111\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":113,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[45,190],"class_list":["post-111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broed-og-boller","tag-boller","tag-havre"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=111"}],"version-history":[{"count":9,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/111\/revisions"}],"predecessor-version":[{"id":1341,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/111\/revisions\/1341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/113"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}