Dansk Rugbrød
Et godt, saftig og holdbart brød. Enkelt å lage 5 dl kefir 25 g fersk gjær 1 ss mørk sirup 100 g solsikkekjerner 200 g valset rug/knust rug 150 g siktet rugmel 200 g hvetemel 1 ts fiberhusk 2 ts salt Ha alt i bakebollen, bland fiberhusk i melet, jeg lar kefiren være kald og kjører alt på rolig fart i maskin minst 10-15 minutter. Skal du røre sammen for hånd ville jeg lunket kefiren først. Deigen blir klisset men ikke løs. Smør en 2 liters brødform og legg deigen i, bruk slikkepott og litt vann og smør deigen glatt på toppen. Dekk til og la heve ca 1 time. Min sto i ovnen på 30 grader, den skal heve til litt over formen. Stek på 180 grader i 50-60 minutter. Ta ut og fjern fra formen, avkjøl på rist minst 1 time før du skjærer i det.
Myke sandwich-brød
Dive into the world of spicy street tacos, exploring their rich cultural significance, popular varieties, and the vibrant atmosphere surrounding this culinary adventure.
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