{"id":13216,"date":"2020-07-07T06:01:25","date_gmt":"2020-07-07T04:01:25","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=13216"},"modified":"2020-07-07T06:01:26","modified_gmt":"2020-07-07T04:01:26","slug":"allemansbrod","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2020\/allemansbrod\/","title":{"rendered":"Allemansbr\u00f6d"},"content":{"rendered":"\n

I sommarnumret av Uppdrag Mission finns ett recept som jag \u00e4r lite extra n\u00f6jd med. Lika bra att publicera det h\u00e4r ocks\u00e5!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Att l\u00e4ra\nsig ett nytt spr\u00e5k inneb\u00e4r i stort sett alltid att l\u00e4ra sig ett nytt\nsammanhang, en ny kultur.<\/p>\n\n\n\n

Och en av de mest positiva saker vi kan ber\u00e4tta om Sverige, s\u00e4rskilt i \u00e5r n\u00e4r fysisk distansering har blivit s\u00e5 avg\u00f6rande, \u00e4r v\u00e4l att vi har n\u00e5got som heter Allemansr\u00e4tten? <\/p>\n\n\n\n

P\u00e5 Naturv\u00e5rdsverkets webbplats finns informationen p\u00e5 svenska uppdelad i en rad \u201d\u00e4mnen\u201d<\/a>, och d\u00e4r finns ocks\u00e5 en broschyr att skriva ut p\u00e5 en rad spr\u00e5k: albanska, arabiska, bosniska, kelderash\/romani, kroatiska, kurmanji, persiska (fungerar f\u00f6r m\u00e5nga fr\u00e5n Afghanistan eftersom det \u00e4r mycket likt dari), ryska, serbiska, somaliska, sorani, spanska, tigrinja och turkiska<\/a>. P\u00e5 det s\u00e4ttet blir det enkelt att ha broschyren redo p\u00e5 alla spr\u00e5k som beh\u00f6vs och att ta med den p\u00e5 utflykter ocks\u00e5 s\u00e5 att kopplingen mellan texten och olika situationer blir tydlig!<\/p>\n\n\n\n

N\u00e5got som mycket f\u00e5 mark\u00e4gare torde protestera mot \u00e4r n\u00e4sselplockning. N\u00e5got som de flesta mark\u00e4gare borde tacka f\u00f6r \u00e4r kirsk\u00e5lsplockning! <\/p>\n\n\n\n

Till en br\u00f6ddeg g\u00e5r det att plocka en st\u00f6rre eller mindre m\u00e4ngd, och det g\u00e5r ocks\u00e5 att anv\u00e4nda lite mer \u00e4n de minsta toppbladen \u00e4ven om det nog blir b\u00e4st med dem. Egentligen g\u00e5r det att blanda de hackade bladen i n\u00e4stan vilken br\u00f6ddeg som helst, men h\u00e4r har de hamnat i en med havregrynssk\u00e5llning och vetemj\u00f6l eller r\u00e5gsikt.<\/p>\n\n\n\n

De h\u00e4r br\u00f6den bakas ut runda och platta. Hoppar an \u00f6ver fr\u00f6na ovanp\u00e5 g\u00e5r det fint att stoppa halvorna i en br\u00f6drost efter ett par dagar, och den som vill kan ocks\u00e5 anv\u00e4nda br\u00f6den som hamburgerbr\u00f6d.<\/p>\n\n\n\n

Receptet \u00e4r h\u00e4mtat ur V\u00e4rldens fika \u2013 alla \u00e4r v\u00e4lkomna<\/em>, en bok som kom ut p\u00e5 Verbum 2016. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

ca 30 br\u00f6dbullar
J\u00e4sning: ca 45 + 30 minuter
Ugn: 225\u00b0, ca 15 minuter <\/p>\n\n\n\n

upp till ca 2\u00bd l nyplockade n\u00e4sslor eller nyplockad kirsk\u00e5l (eller en blandning)
5 dl havregryn
1 dl rapsolja
\u00bd dl honung
1 msk salt
1 l vatten
50 g j\u00e4st
ca 2\u00bd l vetemj\u00f6l eller r\u00e5gsikt<\/p>\n\n\n\n

till pensling:
1 \u00e4gg
solrosfr\u00f6n<\/p>\n\n\n\n

Rensa\nbladen (tunnare stj\u00e4lkar kan vara kvar) och sk\u00f6lj dem noga. Hacka dem \u2013 enklast\ngenom att klippa med en sax ner i sk\u00e5len och r\u00f6ra om ibland s\u00e5 att allt blir\nklippt.<\/p>\n\n\n\n

M\u00e4t\nupp havregryn, rapsolja, honung och salt i en degbunke, koka upp vattnet, h\u00e4ll\ndet i bunken och r\u00f6r om. R\u00f6r ner de hackade bladen.<\/p>\n\n\n\n

N\u00e4r\nblandningen har svalnat till fingertemperatur, smula ner j\u00e4sten och r\u00f6r ner\nmj\u00f6let. Arbeta degen ordentligt i hush\u00e5llsassistent eller f\u00f6r hand, t\u00e4ck \u00f6ver\nden och l\u00e5t den j\u00e4sa i ungef\u00e4r trekvart eller till dubbel storlek.<\/p>\n\n\n\n

Ta\nupp degen p\u00e5 mj\u00f6lat bakbord, arbeta in mer mj\u00f6l om det beh\u00f6vs och forma den\ntill ungef\u00e4r 30 platta br\u00f6dbullar. L\u00e4gg dem p\u00e5 pl\u00e5tar t\u00e4ckta med bakpl\u00e5tspapper\noch l\u00e5t dem j\u00e4sa under bakdukar i ungef\u00e4r en halvtimme.<\/p>\n\n\n\n

Pensla\ndem med uppvispat \u00e4gg och str\u00f6 \u00f6ver solrosfr\u00f6n.<\/p>\n\n\n\n

Gr\u00e4dda dem i 225 graders ugnsv\u00e4rme i ungef\u00e4r en kvart eller tills de har f\u00e5tt fin f\u00e4rg och l\u00e5ter ih\u00e5liga n\u00e4r man knackar p\u00e5 undersidan.<\/p>\n\n\n\n

***<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

N\u00e4r jag var hos mina f\u00f6r\u00e4ldrar i helgen hade min mamma provat att baka det med ett litet till\u00e4gg: hackad gr\u00e4sl\u00f6k. Prova det om du har! Hon hade ocks\u00e5 bakat ut degen till l\u00e5ngpannerutor ist\u00e4llet f\u00f6r till runda br\u00f6d.<\/p>\n","protected":false},"excerpt":{"rendered":"

I sommarnumret av Uppdrag Mission finns ett recept som jag \u00e4r lite extra n\u00f6jd med. Lika bra att publicera det h\u00e4r ocks\u00e5! Att l\u00e4ra sig ett nytt spr\u00e5k inneb\u00e4r i stort sett alltid att l\u00e4ra sig ett nytt sammanhang, en ny kultur. Och en av de mest positiva saker vi kan ber\u00e4tta om Sverige, s\u00e4rskilt…<\/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":[355,1430,1195,1262,1243,348],"tags":[1529,587,1528],"class_list":["post-13216","post","type-post","status-publish","format-standard","hentry","category-brod","category-hallbar-utveckling","category-integration","category-matsvinn","category-miljo","category-recept","tag-allemansratten","tag-kirskal","tag-nasslor"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/13216"}],"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=13216"}],"version-history":[{"count":1,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/13216\/revisions"}],"predecessor-version":[{"id":13220,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/13216\/revisions\/13220"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=13216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=13216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=13216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}