En spiselig suppesk\u00e5l til din favoritsuppe. Det er da ikke helt tosset!<\/p>\n\n\n\n
Br\u00f8dsk\u00e5le, 4 stk<\/p>\n\n\n\n
Tid: 35 min + 10 min hviletid<\/p>\n\n\n\n
4-6 suppesk\u00e5le
\n
\n15 g g\u00e6r
\n3 dl lunkent vand
\n1\/2 dl olivenolie
\n400 g mel
\n100 g. fuldkornshvedemel
\n1 tsk. Salt
\nevt. 1 tsk. bageenzym (Ikke n\u00f8dvendigt)
\n
\nOpl\u00f8s g\u00e6ret i vandet og tils\u00e6t olien. Tils\u00e6t halvdelen af melet og herefter saltet. Bland til sidst det sidste mel i (+ evt. bageenzym), til dejen f\u00f8les lidt klistret.
\nFind nogle glassk\u00e5le (jeg har brugt sk\u00e5le fra Rosendahl) og vend dem p\u00e5 hovedet og spray dem med fedtstof eller pensl dem med olie.
\nDel dejen i lige store dele og rul dem ud, s\u00e5 den ca. Passer med sk\u00e5len.
\nBekl\u00e6d sk\u00e5len med dejen og tryk den godt ned omkring sk\u00e5len for at undg\u00e5 luftlommer.
\nLad dejen hvile i 10 min og t\u00e6nd ovnen p\u00e5 225 grader.
\n
\nS\u00e6t sk\u00e5lene p\u00e5 en rist og skru varmen ned til 200 grader og bag sk\u00e5lene i 22-25 minutter.
\nN\u00e5r sk\u00e5lene er gyldne, tages de ud og k\u00f8ler lidt af.
\nVend sk\u00e5lene og lirk forsigtigt glassk\u00e5lene op med en kniv.
\nLad sk\u00e5lene k\u00f8le helt af, f\u00f8r de bruges.<\/p>\n","protected":false},"excerpt":{"rendered":"
En spiselig suppesk\u00e5l til din favoritsuppe. Det er da ikke helt tosset! Br\u00f8dsk\u00e5le, 4 stk Tid: 35 min + 10 min hviletid 4-6 suppesk\u00e5le 15 g g\u00e6r 3 dl lunkent vand 1\/2 dl olivenolie 400 g mel 100 g. fuldkornshvedemel 1 tsk. Salt evt. 1 tsk. bageenzym (Ikke n\u00f8dvendigt) Opl\u00f8s g\u00e6ret i vandet og tils\u00e6t
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