{"id":13258,"date":"2020-07-14T08:47:04","date_gmt":"2020-07-14T06:47:04","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=13258"},"modified":"2024-09-09T15:41:34","modified_gmt":"2024-09-09T13:41:34","slug":"antjes-oknadade-dinkelbrod","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2020\/antjes-oknadade-dinkelbrod\/","title":{"rendered":"Antjes okn\u00e5dade dinkelbr\u00f6d"},"content":{"rendered":"\n
\"\"
Ett okn\u00e5dat dinkelbr\u00f6d som precis har kommit ut ur ugnen. Foto: Antje Bernhardt<\/figcaption><\/figure>\n\n\n\n

Antje<\/strong>, som jag spelade med n\u00e4r hon var kyrkomusiker i Lindesberg f\u00f6r ganska m\u00e5nga \u00e5r sedan, skrev om sitt senaste br\u00f6dbak p\u00e5 Facebook i helgen, och jag bad om lov att publicera hennes tankar och hennes recept h\u00e4r. Tack, Antje, och vars\u00e5goda, alla!<\/p>\n\n\n\n

Jag bakar br\u00f6d. Det \u00e4r ett \u201dNo-knead bread\u201d<\/em> (en br\u00f6ddeg som inte beh\u00f6ver kn\u00e5das — Annas anm). Man blandar ihop ingredienserna, l\u00e5ter br\u00f6det vila \u00f6ver natten, viker degen n\u00e5gra g\u00e5nger, l\u00e5ter den vila igen och bakar br\u00f6det. Enkelt — det enda som kr\u00e4vs \u00e4r t\u00e5lamod.<\/em><\/p>\n\n\n\n

Jag kom att t\u00e4nka p\u00e5 den h\u00e4r bibeltexten: <\/em><\/p>\n\n\n\n

\u201dHimmelriket \u00e4r som en surdeg som en kvinna arbetar in i tre m\u00e5tt mj\u00f6l; till slut blir alltsammans syrat.\u201d<\/em><\/p>\n\n\n\n

Ofta t\u00e4nker man p\u00e5 den stora m\u00e4ngden mj\u00f6l och arbetet att kn\u00e5da alltsammans, anstr\u00e4ngningen, prestationen. Men t\u00e4nk om kvinnan gjorde som jag? Bara blandade ingredienserna och l\u00e4t det ha sin g\u00e5ng? T\u00e4nk om himmelriket \u00e4r som en surdeg som bara beh\u00f6ver ha sin g\u00e5ng, inget kn\u00e5dande beh\u00f6vs. Enkelt — det enda som beh\u00f6vs \u00e4r t\u00e5lamod.<\/em><\/p>\n\n\n\n

\"\"
Foto: Antje Bernhardt<\/figcaption><\/figure>\n\n\n\n

H\u00e4r \u00e4r Antjes recept:<\/p>\n\n\n\n

Det \u00e4r en halv liter vatten, en tesked j\u00e4st, lite salt, lite socker, 650 gram mj\u00f6l av \u00f6nskad sort (jag anv\u00e4nde vete och dinkel till lika delar). Blanda, l\u00e5t degen vila \u00f6ver natten eller i minst 12 timmar. Vik den n\u00e5gra g\u00e5nger, forma den till ett br\u00f6d, l\u00e4gg det i en gryta och l\u00e5t det vila i tv\u00e5 timmar. Gr\u00e4dda det i 250 graders ugnsv\u00e4rme med lock i en halvtimme, d\u00e4refter utan lock i 225 grader i 15–20 minuter. L\u00e5t det svalna och sk\u00e4r upp det. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Antje, som jag spelade med n\u00e4r hon var kyrkomusiker i Lindesberg f\u00f6r ganska m\u00e5nga \u00e5r sedan, skrev om sitt senaste br\u00f6dbak p\u00e5 Facebook i helgen, och jag bad om lov att publicera hennes tankar och hennes recept h\u00e4r. Tack, Antje, och vars\u00e5goda, alla! Jag bakar br\u00f6d. Det \u00e4r ett \u201dNo-knead bread\u201d (en br\u00f6ddeg som inte…<\/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":"set","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":[355,348],"tags":[453,1536,1535],"class_list":["post-13258","post","type-post","status-publish","format-standard","hentry","category-brod","category-recept","tag-dinkel","tag-kalljast-brod","tag-oknadat-brod"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/13258"}],"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=13258"}],"version-history":[{"count":3,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/13258\/revisions"}],"predecessor-version":[{"id":18160,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/13258\/revisions\/18160"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=13258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=13258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=13258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}