{"id":3808,"date":"2017-12-22T16:59:56","date_gmt":"2017-12-22T15:59:56","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3808"},"modified":"2016-07-22T17:03:12","modified_gmt":"2016-07-22T16:03:12","slug":"kamutbroed","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2017\/12\/22\/kamutbroed\/","title":{"rendered":"Kamutbr\u00f8d"},"content":{"rendered":"<p><a title=\"Kamutbr\u00f8d\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/27852120314\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c3.staticflickr.com\/9\/8594\/27852120314_0eab9313c9_m.jpg\" alt=\"Kamutbr\u00f8d\" width=\"240\" height=\"180\" align=\"right\" border=\"0\" hspace=\"2\" vspace=\"2\" \/><\/a><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script>Kamutbr\u00f8d har en helt speciel og fantastisk smag, der ikke helt kan efterlignes af andre korntyper. Det er klart en af vores favoritter derhjemme, n\u00e5r det skal v\u00e6re noget lidt specielt.<\/p>\n<p>Tager ikke l\u00e6ngere tid end et normalt surdejsbr\u00f8d, og smager helt fantastisk.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>1 spsk surdej<\/li>\n<li>75 gram vand<\/li>\n<li>45 gram fuldkornshvedemel<\/li>\n<li>30 gram hvedemel<\/li>\n<li>0,5 gram t\u00f8rg\u00e6r<\/li>\n<li>300 gram kamut mel<\/li>\n<li>200 gram hvedemel<\/li>\n<li>425 ml vand<\/li>\n<li>12,5 gram salt<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Bland 1 spsk surdej med 75 gram vand, 30 gram hvedemel og 45 gram fuldkornshvedemel i en sk\u00e5l<\/li>\n<li>D\u00e6k sk\u00e5len til og lad den st\u00e5 i ca. 12 timer p\u00e5 k\u00f8kkenbordet til \u201dsurdejen\u201d er klar<\/li>\n<li>Bland nu g\u00e6ren i sk\u00e5len<\/li>\n<li>Bland 425 ml vand i sk\u00e5len<\/li>\n<li>Bland begge typer mel i sk\u00e5len og vend det hele rundt<\/li>\n<li>H\u00e6ld salt ud p\u00e5 toppen<\/li>\n<li>Kom et l\u00e5g p\u00e5 sk\u00e5len og lad det st\u00e5 i 45 minutter<\/li>\n<li>Hvert 30 minut i 2-3 timer \u201dvendes\u201d dejen i sk\u00e5len, s\u00e5 den bliver lidt \u00e6ltet<\/li>\n<li>Kom dejen ud p\u00e5 et bord og form det til en kugle. Lad den hvile og gentag igen efter 30 minutter. N\u00e5r den holder formen, s\u00e5 forts\u00e6ttes til n\u00e6ste trin<\/li>\n<li>Kom dejen i en h\u00e6vekurv forret med et viskestykke der er blevet drysset med mel<\/li>\n<li>Kom h\u00e6vekurven i k\u00f8leskabet i 12 timer<\/li>\n<li>Lad br\u00f8det h\u00e6ve i 3-6 timer p\u00e5 k\u00f8kkenbordet<\/li>\n<li>Kom et bagepapir oven p\u00e5 en pizzaspade<\/li>\n<li>H\u00e6ld br\u00f8det ud p\u00e5 bagepapiret<\/li>\n<li>Sk\u00e6r riller i br\u00f8det med et barberblad<\/li>\n<li>Bag gr\u00f8det p\u00e5 en pizzasten i 40 minutter i en forvarmet ovn p\u00e5 250 grader. Spr\u00f8jt med en vandforst\u00f8ver ca. 20 gange ind i ovnen, n\u00e5r br\u00f8det kommes ind.<\/li>\n<li>Br\u00f8det skal k\u00f8le helt af inden det er klar til servering<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kamutbr\u00f8d har en helt speciel og fantastisk smag, der ikke helt kan efterlignes af andre korntyper. Det er klart en af vores favoritter derhjemme, n\u00e5r det skal v\u00e6re noget lidt specielt. Tager ikke l\u00e6ngere tid end et normalt surdejsbr\u00f8d, og smager helt fantastisk. \/Dann Ingredienser 1 spsk surdej 75 gram vand 45 gram fuldkornshvedemel 30 &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2017\/12\/22\/kamutbroed\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Kamutbr\u00f8d<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3808","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-Zq","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3808"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3808\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}