{"id":9081,"date":"2010-12-06T07:24:23","date_gmt":"2010-12-06T06:24:23","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=657"},"modified":"2010-12-06T07:24:23","modified_gmt":"2010-12-06T06:24:23","slug":"julgransbrod","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2010\/julgransbrod\/","title":{"rendered":"Julgransbr\u00f6d"},"content":{"rendered":"
\"\"<\/a>
Julgransbr\u00f6d (foto: Magnus Aronson)<\/figcaption><\/figure>\n

Om man bakar vanliga runda frallor och l\u00e4gger dem n\u00e4ra varandra p\u00e5 pl\u00e5ten kan man g\u00f6ra ett enkelt men mycket dekorativt brytbr\u00f6d till julbordet. Receptet kommer fr\u00e5n Per Fredriksson <\/a>och hans kollegor i spannm\u00e5lsproducenterna W\u00e4stg\u00f6tarna<\/a>, som g\u00e4rna delar ut br\u00f6dtips till sina kunder.\u00a0<\/p>\n

tv\u00e5 brytbr\u00f6d med totalt 32 bitar
\nJ\u00e4sning: 30 + 30 minuter
\nUgn: 225\u00b0, ca 15 minuter\u00a0<\/p>\n

50 g sm\u00f6r
\n5 dl mj\u00f6lk
\n50 g j\u00e4st
\n1\u00bd tsk salt
\n1 msk socker
\nca 12 dl speltmj\u00f6l
\n100 g hasseln\u00f6tter\u00a0<\/p>\n

Sm\u00e4lt sm\u00f6ret i en kastrull, h\u00e4ll i mj\u00f6lken och v\u00e4rm blandningen till fingerv\u00e4rme.\u00a0<\/p>\n

Smula j\u00e4sten i en degbunke och r\u00f6r ut den med lite av degspadet. Tills\u00e4tt resten av spadet, salt, socker och n\u00e4stan allt mj\u00f6l (spara lite till utbakningen). Arbeta ihop till en smidig deg, t\u00e4ck \u00f6ver den och l\u00e5t den j\u00e4sa i en halvtimme.\u00a0<\/p>\n

Ta upp degen p\u00e5 mj\u00f6lat bakbord och arbeta in n\u00f6tterna. Dela degen p\u00e5 mitten och rulla ut tv\u00e5 l\u00e4ngder. Dela dem i 16 bitar var. Rulla bitarna till runda bullar. L\u00e4gg en bulle mitt p\u00e5 ena kortsidan p\u00e5 en pl\u00e5t. Forts\u00e4tt med tv\u00e5 t\u00e4tt intill p\u00e5 \u201dn\u00e4sta rad\u201d och tre, fyra och fem p\u00e5 de f\u00f6ljande. L\u00e4gg till sist en bulle i nederkant som fot. G\u00f6r en likadan gran till. T\u00e4ck \u00f6ver dem och l\u00e5t dem j\u00e4sa i en halvtimme.\u00a0<\/p>\n

V\u00e4rm under tiden ugnen till 225 grader. Gr\u00e4dda varje br\u00f6d mitt i ugnen i ungef\u00e4r en kvart. L\u00e5t dem svalna under bakduk.<\/p>\n","protected":false},"excerpt":{"rendered":"

Om man bakar vanliga runda frallor och l\u00e4gger dem n\u00e4ra varandra p\u00e5 pl\u00e5ten kan man g\u00f6ra ett enkelt men mycket dekorativt brytbr\u00f6d till julbordet. Receptet kommer fr\u00e5n Per Fredriksson och hans kollegor i spannm\u00e5lsproducenterna W\u00e4stg\u00f6tarna, som g\u00e4rna delar ut br\u00f6dtips till sina kunder.\u00a0 tv\u00e5 brytbr\u00f6d med totalt 32 bitar J\u00e4sning: 30 + 30 minuter Ugn:…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","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":[348,1],"tags":[],"class_list":["post-9081","post","type-post","status-publish","format-standard","hentry","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9081"}],"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=9081"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9081\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}