Rustikke rundstykker
Ingredienser
- 500 g Dala landhvete, sikta
- 375 g Vann lunkent
- 10 g Salt
- 100 g surdeig
Slik gjør du
- Begynn med å sette surdeigen – Rør sammen følgende ingredienser og la det stå et par timer på benken, til den er porøs og full av luft.
– 40 g surdeigstarter av Svedjerug
– 30 g lunkent vann
– 15 g Dala landhvete, sikta
– 15 g Dala landhvete, sammalt fin - Tilsett vann og løs forsiktig opp surdeigen når den er luftig. Ha i melet og bland godt for hånd. La bollen stå på benken en times tid.
- Strø over saltet og knip det inn i deigen med fuktige fingre til den strammer seg opp. La deigen hvile på benken en halv time.
- Strekk og fold deigen noen runder i bakebollen. Sett i kjøleskap over natta i 12 til 24 timer.
4. Hvelv kald deig ut på et bakepapir, del i to og deretter i 4 igjen og dra bakepapiret over på en forvarmet bakestein el. Pass på at det er rom imellom for heving.
5. Dryss over mel og snitt stykkene med en skarp kniv eller barberblad.
6. Stek i forvarmet ovn på nest nederste rille på 260 grader i ca. 20 minutter. Bruk gjerne damp funksjon på ovnen eller hell litt kokende vann i en forvarmet langpanne på nederste rille. La stykkene avkjøles før du skjærer i dem.
Tips
Ønsker du en grovere variant kan du bytte ut halvparten av melet med Dala Landhvete sammalt fin (fullkornsmel).
Lag verdens vakreste individuelle hvitløksbrød ved å skjære dype kutt på kryss og tvers av rundstykket (ikke helt igjennom), fylle med hvitløkssmør og friske urter og steke i ovnen til de er gylne
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Grunnoppskrift for brød og rundstykker
Ingredienser
- 4 dl vann
- 200 g Speltmel
- 100 g Svedjerugmel
- 170 g Sammalt Dala Landhvete
- 10 g gjær
- 15 g salt
Slik gjør du
- Ha mel, salt og gjær i en bolle. Tilsett vann og rundt til det blir en klissete deig.
- Dekk til og la den heve i 6-15 timer.
- Hell deigen i en smurt brødform, støpejerngryte eller lignende og la den hvile i 15 min.
- Stek brødet i ca. 55 minutter på 200°C.
- La brødet avkjøles under kjøkkenhåndklede til det har kroppstemperatur før du skjærer skiver.
Tips
Lage pizzadeig? Bytt det grove melet med fint og tilsett 0,5 dl olivenolje.
Lage focaccia? Tilsett 0,5 dl olivenolje og litt soltørkede tomater.
Bake boller? Bytt ut rug og grovmel med tilsvarende mengde finmalt spelt og tilsett 4 ss sukker.
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Ett brød, takk!
Ingredienser
- 5 dl vann fra springen
- 6 dl Siktet Speltmel
- 4 dl Grovmalt Svedjerug
- 0,5 ts tørrgjær
- 1 ts salt
Slik gjør du
- Ha mel, salt og gjær i en bolle. Tilsett vann og rør rundt til det blir en klissete deig.
- Dekk til og la den heve i 6-15 timer.
- Stek brødet i ca. 55 minutter på 200ºC.
- Avkjøl under kjøkkenhåndklede til brødet er kroppstemperert før du skjærer skiver.
Tips
Bruk det melet du har, og bruk opp rester.
Skal du lage pizzadeig? Bytt ut det grove melet med siktet og tilsett 0,5 dl olivenolje.
For å lage focaccia, tilsett 0,5 dl olivenolje og litt soltørkede tomater.
Bake boller? Bytt ut sammalt mel med tilsvarende mengde siktet og tilsett 4 ss sukker.
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Sigdalsveien 1300, 3350 Prestfoss
Telefontid:
Man-fre: 08:00-14:00
Møllebutikken:
Man-tor: 08:00-15:00
Fredag: 08:00-17:00
1
- Produkt lagt til i handlekurven
1
Handlekurv
27+ kunder som kjøpte denne kjøpte også
Grautmjøl 2,5 kg
-
+
kr 130.00
Frakt
kr 169.00
MVA
kr 50.76
Total
kr 299.00
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