{"id":6401,"date":"2013-11-30T07:27:45","date_gmt":"2013-11-30T05:27:45","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=6401"},"modified":"2022-12-10T10:44:58","modified_gmt":"2022-12-10T09:44:58","slug":"valnoeddebroed","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/valnoeddebroed\/","title":{"rendered":"Valn\u00f8ddebr\u00f8d"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h5>Valn\u00f8ddebr\u00f8d<\/h5>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ul>\n<li>550 g mel der vil dig det godt<\/li>\n<li>3\u00bd dl. lunt vand<\/li>\n<li>2 store spiseskefulde honning<\/li>\n<li>200 g valn\u00f8ddekerner<\/li>\n<li>1\u00bd tsk. groft salt<\/li>\n<li>2 spsk. mild olivenolie<\/li>\n<li>1 pakke t\u00f8rg\u00e6r \u2013 11 g.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Fremgangsm\u00e5de:<\/strong>.<\/p>\n<ul>\n<li>H\u00e6ld honning og t\u00f8rg\u00e6r i det lune vand.Lad blandingen st\u00e5 10 minutter, s\u00e5 g\u00e6rcellerne v\u00e6kkes.<\/li>\n<li>Imens kan du hakke dine valn\u00f8ddekerner.<\/li>\n<li>H\u00e6ld olivenolie, mel, salt og hakkede valn\u00f8ddekerner op i g\u00e6rblandingen.<br \/>\n\u00c6lt dejen 10 minutter \u2013 i maskine eller ved h\u00e5ndkraft.<\/li>\n<li>Sm\u00f8r en sk\u00e5l med olivenolie og l\u00e6g dejen i sk\u00e5len. Vend dejen rundt, s\u00e5 den d\u00e6kkes af olie.<\/li>\n<li>S\u00e6t film over sk\u00e5len og lad dejen h\u00e6ve 1 time et lunt sted.<\/li>\n<li>N\u00e5r dejen er h\u00e6vet, kan du h\u00e6lde den forsigtigt ud p\u00e5 et meldrysset bagepapir.<\/li>\n<li>Du kan ogs\u00e5 dele dejen til to br\u00f8d eller dele den til valn\u00f8ddeboller. Du bestemmer. Uanset hvad m\u00e5 du bare behandle dejen sk\u00e5nsomt, s\u00e5 luften ikke klemmes ud.<\/li>\n<li>Sm\u00f8r lidt olivenolie p\u00e5 filmen og l\u00e6g den over dejen. Lad dejen h\u00e6ve en time mere.<\/li>\n<li>T\u00e6nd din ovn og s\u00e6t temperaturen p\u00e5 200 gr. C. Alm.Ovn<br \/>\nS\u00e6t en lille varmefast sk\u00e5l med vand i bunden af din ovn, s\u00e5 du f\u00e5r et fint fugtigt rum at bage i.<\/li>\n<li>S\u00e6t pladen i ovnen og bag br\u00f8det 10 minutter.<\/li>\n<li>Skru varmen ned til 180 gr. C. og bag yderligere 25 \u2013 30 minutter afh\u00e6ngigt af din ovn.<\/li>\n<li>Br\u00f8det skal lyde hult, n\u00e5r du banker p\u00e5 det.<\/li>\n<li>L\u00e6g dit l\u00e6kre valn\u00f8ddebr\u00f8d til afk\u00f8ling p\u00e5 en rist, n\u00e5r det kommer ud af ovnen.<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_gallery posts_number=&#8221;1&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.19.2&#8243; hover_enabled=&#8221;0&#8243; pagination_font_size_tablet=&#8221;51&#8243; pagination_line_height_tablet=&#8221;2&#8243; global_colors_info=&#8221;{}&#8221; gallery_ids=&#8221;14260&#8243; sticky_enabled=&#8221;0&#8243;][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Valn\u00f8ddebr\u00f8d Ingredienser: 550 g mel der vil dig det godt 3\u00bd dl. lunt vand 2 store spiseskefulde honning 200 g valn\u00f8ddekerner 1\u00bd tsk. groft salt 2 spsk. mild olivenolie 1 pakke t\u00f8rg\u00e6r \u2013 11 g. &nbsp; Fremgangsm\u00e5de:. H\u00e6ld honning og t\u00f8rg\u00e6r i det lune vand.Lad blandingen st\u00e5 10 minutter, s\u00e5 g\u00e6rcellerne v\u00e6kkes. Imens kan du [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14260,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[425],"tags":[83,138,130,139],"class_list":["post-6401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-franskbroed-rugbroed","tag-bagvaerk","tag-broed","tag-hjemmelavet","tag-valnoeddebroed"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/comments?post=6401"}],"version-history":[{"count":4,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6401\/revisions"}],"predecessor-version":[{"id":14261,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6401\/revisions\/14261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/14260"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=6401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=6401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=6401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}