Gulerodsboller er altid l\u00e6kkert fx som madpakkeindslag<\/p>\n\n\n\n
Tid: 30 min + 1,5 times h\u00e6vetid<\/p>\n\n\n\n
50 gram g\u00e6r
2 dl yoghurt naturel
4 dl vand
3 tsk groft
50 g olie
300 gram fuldkornsmel
700 gram hvedemel
Evt. 10 gram bageenzym
2 \u00e6g
1,5 dl solsikkekerner
4 revne gulerod<\/p>\n\n\n\n
R\u00f8r g\u00e6ren ud i yoghurt og vand, tils\u00e6t olie og salt og r\u00f8r godt. Bland evt. bageenzym i melet og tils\u00e6t det lidt ad gangen og \u00e6lt dejen godt sammen. Lad dejen h\u00e6ve i 1 time.<\/p>\n\n\n\n
H\u00e6ld dejen ud p\u00e5 bordet og lav en fordybning i det og sl\u00e5 de to \u00e6g ud i dejen og tils\u00e6t solsikkekerner og gulerod og \u00e6lt det sammen. <\/p>\n\n\n\n
Sk\u00e6r boller med en dejsk\u00e6rer og l\u00e6g dem p\u00e5 en bageplade Og lad dem efterh\u00e6ve i 30 min. mens ovnen varmes op p\u00e5 200 grader.<\/p>\n\n\n\n
bag bollerne i ca. 18-20 minutter, gerne med damp. <\/p>\n","protected":false},"excerpt":{"rendered":"
Gulerodsboller er altid l\u00e6kkert fx som madpakkeindslag Tid: 30 min + 1,5 times h\u00e6vetid 50 gram g\u00e6r2 dl yoghurt naturel 4 dl vand 3 tsk groft 50 g olie 300 gram fuldkornsmel 700 gram hvedemelEvt. 10 gram bageenzym 2 \u00e6g 1,5 dl solsikkekerner 4 revne gulerod R\u00f8r g\u00e6ren ud i yoghurt og vand, tils\u00e6t olie
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