{"id":11465,"date":"2025-05-06T09:11:55","date_gmt":"2025-05-06T07:11:55","guid":{"rendered":"https:\/\/bycortsen.com\/da\/?p=11465"},"modified":"2026-03-27T14:55:54","modified_gmt":"2026-03-27T13:55:54","slug":"manitobabrod","status":"publish","type":"post","link":"https:\/\/bycortsen.com\/da\/manitobabrod\/","title":{"rendered":"Manitobabr\u00f8d"},"content":{"rendered":"
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MANITOBABR\u00d8D<\/h2>\n\t\n<\/div>\n
<\/div>\n<\/path><\/g><\/g><\/g><\/svg><\/span> Udskriv<\/a> \n
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Du skal bruge (ca. 70 br\u00f8d - til en middag ville vi estimere med 4-6 br\u00f8d pr. person):<\/span><\/div>\n
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Antal <\/span>4<\/span> personer<\/span><\/span><\/div><\/div>\n
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Ingredienser<\/h3>
  • 900<\/span> ml<\/span> tempereret vand <\/span><\/li>
  • 30<\/span> g<\/span> g\u00e6r<\/span><\/li>
  • 1<\/span> tsk<\/span> lynghonning<\/span><\/li>
  • 150<\/span> g<\/span> surdej<\/span><\/li>
  • 750<\/span> g<\/span> manitobamel<\/span> (Der er k\u00e6mpe forskel p\u00e5 mel, s\u00e5 g\u00f8r dig selv den tjeneste at k\u00f8be en god kvalitet) <\/span><\/li>
  • 300<\/span> g<\/span> \u00f8landshvedemel<\/span><\/li>
  • 32<\/span> g<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n
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    S\u00e5dan g\u00f8r du<\/h3>
    • Tils\u00e6t de 2 slags mel og mix ved lav hastighed. N\u00e5r massen har samlet sig skal den have alt hvad den kan tr\u00e6kke i cirka 8 minutter eller indtil at dejen har samlet sig om krogen. P\u00e5 den m\u00e5de udvikles glutenstrukturen og br\u00f8det f\u00e5r en dejlig elastisk konsistens og "dej" krumme<\/span><\/div><\/li>
    • S\u00e6t dejen p\u00e5 k\u00f8l i cirka 1 time<\/span><\/div><\/li>
    • Nu sprayes sm\u00e5 silikoneforme med sprayfedt (det er endnu bedre at pensle dem med brunet sm\u00f8r hvis du er en \u00e6gte sherif)<\/span><\/div><\/li>
    • Den afk\u00f8lede dej portioneres nu i sm\u00e5 portioner af 28-32 gram i hver form. Laddejen efterh\u00e6ve i cirka 30 minutter i tempereret omgivelser<\/span><\/div><\/li>
    • Nu skal br\u00f8det tilberedes. Damp br\u00f8det i 3-4 minutter ved 100 grader<\/span><\/div><\/li>
    • Nu sprayes br\u00f8des igen med fedt eller pensles med det brunede sm\u00f8r. Herefter bages de p\u00e5 250 grader i 4-5 minutter p\u00e5 varmluft<\/span><\/div><\/li>
    • Lad br\u00f8det k\u00f8le en smule og nyd det herefter med vulg\u00e6re m\u00e6ngder tandsm\u00f8r<\/span><\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n<\/div>\n
      <\/div>\n

      Noter<\/h3>
      Manitoba-mel stammer fra en s\u00e6rlig type hvede. Den er kendt for sin robusthed og evne til at trives i det kolde klima i Manitoba-regionen i Vestcanada \u2013 hvilket ogs\u00e5 har givet melet dets navn.<\/span>
      <\/div>\nHvedesorten har et h\u00f8jt proteinindhold, hvilket er med til at give br\u00f8det til en tynd og spr\u00f8d skorpe i det f\u00e6rdigbagte br\u00f8d.\u00a0<\/span><\/div><\/div>\n<\/div><\/div>\n<\/div>
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      \n -\n <\/div>\n \t <\/div>\n<\/div>\n\n<\/div>\n<\/div><\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"

      Opskrift MANITOBABR\u00d8D Udskriv Du skal bruge (ca. 70 br\u00f8d – til en middag ville vi estimere med 4-6 br\u00f8d pr. person): Antal 4 personer Ingredienser900 ml tempereret vand 30 g g\u00e6r1 tsk lynghonning150 g surdej750 g manitobamel (Der er k\u00e6mpe forskel p\u00e5 mel, s\u00e5 g\u00f8r dig selv den tjeneste at k\u00f8be en god kvalitet) 300 g \u00f8landshvedemel32 g salt S\u00e5dan g\u00f8r duTils\u00e6t de 2 slags mel og mix ved lav […]<\/p>\n","protected":false},"author":23,"featured_media":17533,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_breakdance_hide_in_design_set":false,"_breakdance_tags":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[75],"tags":[],"class_list":["post-11465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opskrifter"],"acf":[],"jetpack_featured_media_url":"https:\/\/bycortsen.com\/da\/wp-content\/uploads\/sites\/3\/2025\/05\/Manitobaboller.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/posts\/11465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/comments?post=11465"}],"version-history":[{"count":7,"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/posts\/11465\/revisions"}],"predecessor-version":[{"id":17535,"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/posts\/11465\/revisions\/17535"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/media\/17533"}],"wp:attachment":[{"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/media?parent=11465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/categories?post=11465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bycortsen.com\/da\/wp-json\/wp\/v2\/tags?post=11465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}