{"id":10980,"date":"2018-03-04T11:59:32","date_gmt":"2018-03-04T09:59:32","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=10980"},"modified":"2018-03-04T13:24:59","modified_gmt":"2018-03-04T11:24:59","slug":"skosulor","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2018\/skosulor\/","title":{"rendered":"Skosulor"},"content":{"rendered":"

\"\"<\/p>\n

Mina f\u00f6r\u00e4ldrar bor i ett vitt hus med m\u00f6rkbl\u00e5 knutar i Kosta<\/strong>. Det \u00e4r drygt hundra \u00e5r gammalt, och den h\u00e4r vintern har de f\u00e5tt arbeta h\u00e5rt f\u00f6r att h\u00e5lla sig varma d\u00e4r.<\/p>\n

Den h\u00e4r helgen har jag varit d\u00e4r — och som vanligt t\u00e4nkt mycket p\u00e5 min farfars f\u00f6r\u00e4ldrar som bodde d\u00e4r f\u00f6r l\u00e4nge sedan.<\/p>\n

Min farfars pappa var skomakare och hade sin verkstad och sin butik p\u00e5 \u00f6verv\u00e5ningen. Kunderna kom p\u00e5 tr\u00e4dg\u00e5rdsg\u00e5ngen, gick in genom verandad\u00f6rren och tog den branta trappan upp till honom.<\/p>\n

Nu finns det mesta av hans utrustning p\u00e5 hembygdsmuseet vid glasbruket, men hans butikshyllor \u00e4r bokhyllor, och min pappa sitter i hans verkstad och arbetar (med helt andra saker).<\/p>\n

Min mamma har sitt arbetsrum i ett rum p\u00e5 nederv\u00e5ningen — det var kombinerat finrum och ges\u00e4llsovrum f\u00f6rr. Tv\u00e5 ges\u00e4ller sov i utdragssoffan d\u00e5. Nu har min mamma sin n\u00e4rradiostudio p\u00e5 ett bord bredvid den.<\/p>\n

N\u00e4r jag kom p\u00e5 bes\u00f6k den h\u00e4r g\u00e5ngen hade min mamma bakat ett slags kn\u00e4ckebr\u00f6d som skulle passa i vilken lyxig ost- eller tebutik som helst. S\u00e5 goda! Och visst ser de ut som skosulor?<\/p>\n

I recept p\u00e5 kn\u00e4ckebr\u00f6d som man bakar i vanlig ugn brukar det st\u00e5 att man ska kavla ut rundlar. De h\u00e4r l\u00e5ngsmala br\u00f6den tar vara p\u00e5 pl\u00e5tens yta p\u00e5 ett mer effektivt s\u00e4tt. Min mamma gjorde hela satsen, 24 br\u00f6d, p\u00e5 ungef\u00e4r en timme!<\/p>\n

\"\"<\/p>\n

Skosulor<\/strong><\/p>\n

24 l\u00e5ngsmala br\u00f6d<\/p>\n

ingen j\u00e4sning<\/p>\n

Ugn: 250 grader, 4–5 minuter per pl\u00e5t<\/p>\n

25 g j\u00e4st<\/p>\n

2 dl vatten (37 grader varmt)<\/p>\n

\u00bd dl matolja<\/p>\n

3 dl kornmj\u00f6l<\/p>\n

3 dl r\u00e5gsikt<\/p>\n

\u00bd tsk salt<\/p>\n

1 tsk spiskummin<\/p>\n

\"\"<\/p>\n

Smula j\u00e4sten i en bunke, r\u00f6r ut den i det fingervarma vattnet, r\u00f6r ner resten av ingredienserna och arbeta ihop det hela till en smidig deg.<\/p>\n

Dela den i 24 bitar.<\/p>\n

Forma varje bit till en avl\u00e5ng bulle, platta ut den, v\u00e4nd den i mj\u00f6l och kavla den tunn med kruskavel.<\/p>\n

L\u00e4gg ”remsorna” bredvid varandra p\u00e5 en pl\u00e5t t\u00e4ckt med bakpl\u00e5tspapper (s\u00e5 m\u00e5nga remsor som f\u00e5r plats — de j\u00e4ser inte n\u00e4mnv\u00e4rt under gr\u00e4ddningen) och gr\u00e4dda dem i 250 graders ugnsv\u00e4rme i fyra–fem minuter. Lyft bort dem fr\u00e5n pl\u00e5ten och r\u00e4dda genast n\u00e4sta sats. L\u00e5t dem svalna p\u00e5 galler, utan bakduk.<\/p>\n

Skosulorna \u00e4r goda med bara sm\u00f6r, som br\u00f6d till lagad mat, men de passar ocks\u00e5 fint tillsammans med ostar och marmelader.<\/p>\n

Och s\u00e5 kan de vara en underbar och omt\u00e4nksam present!<\/p>\n","protected":false},"excerpt":{"rendered":"

Mina f\u00f6r\u00e4ldrar bor i ett vitt hus med m\u00f6rkbl\u00e5 knutar i Kosta. Det \u00e4r drygt hundra \u00e5r gammalt, och den h\u00e4r vintern har de f\u00e5tt arbeta h\u00e5rt f\u00f6r att h\u00e5lla sig varma d\u00e4r. Den h\u00e4r helgen har jag varit d\u00e4r — och som vanligt t\u00e4nkt mycket p\u00e5 min farfars f\u00f6r\u00e4ldrar som bodde d\u00e4r f\u00f6r l\u00e4nge…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[354,355,348],"tags":[594,1185,1186],"class_list":["post-10980","post","type-post","status-publish","format-standard","hentry","category-aggfritt","category-brod","category-recept","tag-knackebrod","tag-kornmjol","tag-spiskummin"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/10980"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=10980"}],"version-history":[{"count":2,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/10980\/revisions"}],"predecessor-version":[{"id":10985,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/10980\/revisions\/10985"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=10980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=10980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=10980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}