Grydebr\u00f8d f\u00e5r den l\u00e6kreste spr\u00f8de skorpe. Denne udgave giver et l\u00e6kkert groft br\u00f8d med en god krumme. Dejen laves dagen f\u00f8r og er hurtig at bage<\/p>\n\n\n\n
Grydebr\u00f8d<\/p>\n\n\n\n
Tid: 45 min + 12-24 timer h\u00e6vetid<\/p>\n\n\n\n
5 g g\u00e6r
\n450 g koldt vand
\n200 g fuldkorns manitobamel
\n400 g hvedemel
\n2 tsk. Salt
\n2 spsk opsl\u00e6mmet hvedesur (Kan udelades) Se beskrivelse af hvedesur nederst p\u00e5 siden<\/p>\n\n\n\n
Opl\u00f8s g\u00e6r i det kolde vand og r\u00f8rt mel, hvedesur og salt i v\u00e6sken. Dejen skal v\u00e6re klistret. D\u00e6k sk\u00e5len med film og lad den st\u00e5 p\u00e5 k\u00f8kkenbordet i 12-24 timer.<\/p>\n\n\n\n
Kom godt med hvedemel p\u00e5 k\u00f8kkenbordet og h\u00e6ld dejen ud af sk\u00e5len. Fold dejen fra alle fire sider ind mod midten. T\u00e6nd ovnen p\u00e5 240 grader, s\u00e6t den tomme gryde ind i ovnen og lad br\u00f8det hvile imens. <\/p>\n\n\n\n
N\u00e5r ovnen er opvarmet til 240 grader, drysses der godt med mel eller havregryn i bunden af gryden eller l\u00e6g bagepapir i gryden, for at undg\u00e5 at br\u00f8det sidder fast (Det gjorde mit den f\u00f8rste gang). Dejen l\u00e6gges i gryden og l\u00e5get l\u00e6gges p\u00e5 gryden. Bag br\u00f8det i 30 minutter,.
Fjern l\u00e5get og bag i ca. 10 minutter. Br\u00f8det skal have en brun, gylden skorpe.
Tag gryden ud af ovnen og vip br\u00f8det ud p\u00e5 en bagerist og lad det k\u00f8le af.<\/p>\n","protected":false},"excerpt":{"rendered":"
Grydebr\u00f8d f\u00e5r den l\u00e6kreste spr\u00f8de skorpe. Denne udgave giver et l\u00e6kkert groft br\u00f8d med en god krumme. Dejen laves dagen f\u00f8r og er hurtig at bage Grydebr\u00f8d Tid: 45 min + 12-24 timer h\u00e6vetid 5 g g\u00e6r 450 g koldt vand 200 g fuldkorns manitobamel 400 g hvedemel 2 tsk. Salt 2 spsk opsl\u00e6mmet hvedesur
Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":517,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[112,105],"class_list":["post-514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broed-og-boller","tag-broed","tag-koldthaevet"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/514","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=514"}],"version-history":[{"count":2,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/514\/revisions"}],"predecessor-version":[{"id":516,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/514\/revisions\/516"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/517"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}