{"id":8525,"date":"2020-05-16T11:30:57","date_gmt":"2020-05-16T09:30:57","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=8525"},"modified":"2023-10-29T11:10:48","modified_gmt":"2023-10-29T10:10:48","slug":"majsbroed","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/majsbroed\/","title":{"rendered":"Majsbr\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;4.22.2&#8243; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #000000;\">Majsbr\u00f8d Med Fuldkorn.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #000000;\">Der bliver 4 stk br\u00f8d p\u00e5 ca 525 gram eller 2 stk p\u00e5 ca 700 gram samt 6 rundstykker a ca 90 gram<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #000000;\">Dette grovbr\u00f8d indeholder 2 slags fuldkornsmel og bl\u00f8de havrekerner. <br \/>De er rullet i majsdrys s\u00e5 de bliver knasende spr\u00f8de.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Ingredienser:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">150 g<\/span> <a href=\"https:\/\/www.bagekurset.dk\/kurser\/14-bageprodukter\/\" target=\"_blank\" rel=\"noopener noreferrer\">havreflager<\/a><\/li>\n<li><span style=\"color: #000000;\">800 g vand ca 10 grader<\/span><\/li>\n<li><span style=\"color: #000000;\">100 g rugmel<\/span><\/li>\n<li><span style=\"color: #000000;\">200 g grahamsmel<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/li>\n<li><span style=\"color: #000000;\">650 g hvedemel 12 % proteinindhold<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/li>\n<li><span style=\"color: #000000;\">25 g salt<\/span><\/li>\n<li><span style=\"color: #000000;\">30 g <a href=\"https:\/\/www.bagekurset.dk\/kurser\/12-webshop\/\" target=\"_blank\" rel=\"noopener\">Frost<\/a><\/span><\/li>\n<li><span style=\"color: #000000;\">30 g <a href=\"https:\/\/www.bagekurset.dk\/kurser\/12-webshop\/\" target=\"_blank\" rel=\"noopener\">Gluten<\/a><\/span><\/li>\n<li><span style=\"color: #000000;\">50 g <a href=\"https:\/\/www.bagekurset.dk\/kurser\/12-webshop\/\" target=\"_blank\" rel=\"noopener\">hvedesur<\/a><\/span><\/li>\n<li><span style=\"color: #000000;\">50 g g\u00e6r<\/span><\/li>\n<li><a href=\"https:\/\/www.bagekurset.dk\/kurser\/14-bageprodukter\/\" target=\"_blank\" rel=\"noopener noreferrer\">Majsdrys<\/a><\/li>\n<li><a href=\"https:\/\/www.bagekurset.dk\/kurser\/14-bageprodukter\/\" target=\"_blank\" rel=\"noopener noreferrer\">Oliespray<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Fremgangsm\u00e5de:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Start med at blande vand og haverflager sammen og lad dem tr\u00e6kke i 10 min\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Tilf\u00f8j nu g\u00e6ren og lad den blive opl\u00f8st\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Resten samles nu i r\u00f8remaskinen<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00c6lt nu dejen til dejtemperatur er 27 grader<\/span><\/li>\n<li><span style=\"color: #000000;\">Dejen virkes op og hviler under overd\u00e6kningsplastik ca. 15 minutter <\/span><\/li>\n<li><span style=\"color: #000000;\">Deles i 4 lige store stykker (ca. 520 g pr. stk.) <\/span><\/li>\n<li><span style=\"color: #000000;\">Virkes op runde og hviler igen ca. 15 minutter under plastik<\/span><\/li>\n<li><span style=\"color: #000000;\">Dejen Sla\u030as op til br\u00f8d<\/span><\/li>\n<li><span style=\"color: #000000;\">Pensles med vand og rulles i Majsdrys.<\/span><\/li>\n<li><span style=\"color: #000000;\">I oliesprayet 1,5 l franskbr\u00f8dsforme eller fritsta\u030aende.<\/span><\/li>\n<li><span style=\"text-decoration: underline; color: #000000;\">Det er nu de kan pakkes i en frysepose og fryses til brug en anden dag<\/span><\/li>\n<li><span style=\"color: #000000;\">Br\u00f8dene skal h\u00e6ve i ca. 45 &#8211; 60 minutter under plastik<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Afbagning Franskbr\u00f8d:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Ovnen t\u00e6ndes pa\u030a 240 grader varmluft, mindst 45 minutter inden afbagning s\u00e5 granitsk\u00e6rverne kan blive varme hvis man bruger det til damp <\/span><\/li>\n<li><span style=\"color: #000000;\">Afbages p\u00e5 2.nederste rille og damp i bunden<\/span><\/li>\n<li><span style=\"color: #000000;\">Br\u00f8det s\u00e6ttes ind p\u00e5 240 grader varmeluft efter 2 min skrues ovnen ned p\u00e5 210 grader varmeluft<\/span><\/li>\n<li><span style=\"color: #000000;\">Efter 10 minutter stilles ovnen p\u00e5 over under varme 210 grader.<\/span><\/li>\n<li><span style=\"color: #000000;\">Efter 20 min fjernes\u00a0granitsk\u00e6rverne, og dampen lukkes ud, ovnen\u00a0stiles p\u00e5 210 grader varmeluft i 10 min ( hvis br\u00f8nde er i form tages br\u00f8dene ud af formene og i ovnen igen)<\/span><\/li>\n<li><span style=\"color: #000000;\">Samlet bagetid 30 minutter<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Afbagning Rundstykker:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Ovnen t\u00e6ndes pa\u030a 240 grader varmluft, mindst 45 minutter inden afbagning s\u00e5 granitsk\u00e6rverne kan blive varme hvis man bruger det til damp <\/span><\/li>\n<li><span style=\"color: #000000;\">Afbages p\u00e5 2.nederste rille og damp i bunden<\/span><\/li>\n<li><span style=\"color: #000000;\">Br\u00f8det s\u00e6ttes ind efter 2 min skrues ovnen ned p\u00e5 210 grader varmeluft<\/span><\/li>\n<li><span style=\"color: #000000;\">Efter 10 minutter luk damp og fjern\u00a0granitsk\u00e6rverne, og ovnen stilles p\u00e5 over under varme 210 grader.<\/span><\/li>\n<li><span style=\"color: #000000;\">Efter 10-12 min mere er de f\u00e6rdige\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Samlet bagetid 20-22 minutter<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Udstyr der skal bruges:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">K\u00f8kkenmaskine<\/span><\/li>\n<li><span style=\"color: #000000;\">Plast til overd\u00e6kning<\/span><\/li>\n<li><span style=\"color: #000000;\">Damp<\/span><\/li>\n<li><span style=\"color: #000000;\">Franskbr\u00f8dsforme 1,5 l<\/span><\/li>\n<li><span style=\"color: #000000;\">Snittekniv<\/span><\/li>\n<li><span style=\"color: #000000;\">8 L Fryseposer hvis br\u00f8nde skal fryses<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"color: #000000;\">Tips:<\/span><\/strong><\/p>\n<ul>\n<li><span style=\"color: #000000;\">De 4 stk br\u00f8d kan enten afbages med det samme eller fryses.<\/span><\/li>\n<li><span style=\"color: #000000;\">Fra fryser: <\/span><\/li>\n<li><span style=\"color: #000000;\">Opt\u00f8 br\u00f8det ved stuetemperatur ca. 8-10 timer i fryseposen og bages som overst\u00e5dende.\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Eller opt\u00f8s p\u00e5 k\u00f8l, h\u00e6ves et par timer og derefter afbages som overst\u00e5dende.<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;14040,14041,14042,14043,14044,14045,14046&#8243; posts_number=&#8221;14&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.19.2&#8243; pagination_font_size_tablet=&#8221;51&#8243; pagination_line_height_tablet=&#8221;2&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][et_pb_divider _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><a href=\"https:\/\/www.bagekurset.dk\/majsbrod\/\" target=\"_blank\" rel=\"noopener\">Original er fra bagekurset.dk<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Majsbr\u00f8d Med Fuldkorn. Der bliver 4 stk br\u00f8d p\u00e5 ca 525 gram eller 2 stk p\u00e5 ca 700 gram samt 6 rundstykker a ca 90 gram Dette grovbr\u00f8d indeholder 2 slags fuldkornsmel og bl\u00f8de havrekerner. De er rullet i majsdrys s\u00e5 de bliver knasende spr\u00f8de. Ingredienser: 150 g havreflager 800 g vand ca 10 grader [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14046,"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":[427,425],"tags":[83,87,130],"class_list":["post-8525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boller-rundstykker","category-franskbroed-rugbroed","tag-bagvaerk","tag-franskbroed","tag-hjemmelavet"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/8525","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=8525"}],"version-history":[{"count":34,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/8525\/revisions"}],"predecessor-version":[{"id":16666,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/8525\/revisions\/16666"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/14046"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=8525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=8525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=8525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}