Brunchboller, ca 16-20 stk.<\/p>\n\n\n\n
Tid: 40 min + 1 times h\u00e6vetid
\n
\n50 g g\u00e6r
\n2 dl k\u00e6rnem\u00e6lk
\n4 dl lunkent vand
\n1 spsk. honning
\n100 g havregryn
\n1 dl madolie
\n2 \u00e6g
\n700-750 g hvedemel
\n300 g fuldkornshvedemel
\n2 tsk. salt
\nEvt. 1 spsk. bageenzym<\/p>\n\n\n\n
Opl\u00f8s g\u00e6ren i k\u00e6rnem\u00e6lken, tils\u00e6t vand, olie og havregryn og r\u00f8r lidt rundt. Tils\u00e6t \u00e6ggene og fuldkornsmelet og til sidst salt og hvedemel og \u00e6lt dejen i ca 10 min.
\nLad den h\u00e6ve under et kl\u00e6de i 30 min.<\/p>\n\n\n\n
Sl\u00e5 dejen ned og del den i 16-20 stykker (Afh\u00e6ngig af hvor store, du \u00f8nsker de skal v\u00e6re).
\nForm boller af dejen og s\u00e6t dem p\u00e5 en bageplade, hvor de skal efterh\u00e6ve i ca. 25 min.
\n
\nSk\u00e6r evt. et kryds i toppen af bollerne og bag dem ved 200 grader varmluft i ca. 18 minutter, til de er gyldne.
\n
\nTip: Pensl bollerne med k\u00e6rnem\u00e6lk og drys med kerner eller lidt havregryn over.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Brunchboller, ca 16-20 stk. Tid: 40 min + 1 times h\u00e6vetid 50 g g\u00e6r 2 dl k\u00e6rnem\u00e6lk 4 dl lunkent vand 1 spsk. honning 100 g havregryn 1 dl madolie 2 \u00e6g 700-750 g hvedemel 300 g fuldkornshvedemel 2 tsk. salt Evt. 1 spsk. bageenzym Opl\u00f8s g\u00e6ren i k\u00e6rnem\u00e6lken, tils\u00e6t vand, olie og havregryn og
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