{"id":9084,"date":"2010-11-25T09:33:45","date_gmt":"2010-11-25T08:33:45","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=688"},"modified":"2010-11-25T09:33:45","modified_gmt":"2010-11-25T08:33:45","slug":"ungerskt-bondbrod","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2010\/ungerskt-bondbrod\/","title":{"rendered":"Ungerskt bondbr\u00f6d"},"content":{"rendered":"
\"\"<\/a>
Ungerskt bondbr\u00f6d (foto: Fredrik J Karlsson)<\/figcaption><\/figure>\n

Idag, har jag h\u00f6rt, firas det ny\u00e5rsfest i Liding\u00f6 f\u00f6rsamling. Inte en m\u00e5nad f\u00f6r tidigt, utan tv\u00e5 dagar f\u00f6r tidigt — f\u00f6r det ny\u00e5r som firas \u00e4r det nya kyrko\u00e5ret, som b\u00f6rjar p\u00e5 s\u00f6ndag. Bra id\u00e9, eller hur?<\/p>\n

P\u00e5 en stor fest \u00e4r det h\u00e4rligt att servera gener\u00f6st. Lajos stora ungerska bondbr\u00f6d lyser upp vilket bord som helst. H\u00e4r kommer receptet, som ocks\u00e5 finns i Br\u00f6dgl\u00e4dje<\/em> <\/a>och Nybakat, hembakat<\/em> <\/a>— samt i en fin jubileumsbok som missionsf\u00f6rsamlingen i Sk\u00e5re <\/a>har sl\u00e4ppt nu i h\u00f6st!<\/p>\n

***<\/p>\n

”Jag \u00e4r f\u00f6dd och uppvuxen i Ungern”, skriver Lajos Zsigo som bor i Sk\u00e5re. ”N\u00e4r jag var barn ber\u00e4ttade min mor f\u00f6r mig om en bonde i byn d\u00e4r hon bodde. Hon fick som liten flicka f\u00f6lja med sina f\u00f6r\u00e4ldrar och de andra i byn n\u00e4r vetef\u00e4lten stod gyllene bruna och v\u00e4ntade p\u00e5 sk\u00f6rdearbetarna. N\u00e4r de stannade upp och blickade ut \u00f6ver de mogna f\u00e4lten, f\u00f6ll en av b\u00f6nderna p\u00e5 sina kn\u00e4n och tackade och prisade Gud f\u00f6r LIVET. F\u00f6r honom var vetet liktydigt med livet.
\nVetef\u00e4ltens sk\u00f6nhet och riklighet \u00e4r en h\u00e4rlig bild, tycker jag. Den rika sk\u00f6rden betydde att byn skulle slippa hungra n\u00e4stkommande vinter, men bonden som f\u00f6ll p\u00e5 kn\u00e4 visade ocks\u00e5 en klar och riktad tacksamhet till skapelsens Herre som gett dem LIVET.
\nEn annan bild fr\u00e5n min barndom \u00e4r ocks\u00e5 f\u00f6rknippad med br\u00f6d. Vi var en stor familj med m\u00e5nga munnar att m\u00e4tta, och mor k\u00f6pte alltid de st\u00f6rsta br\u00f6den. De v\u00e4gde ungef\u00e4r tv\u00e5 kilo. Varenda g\u00e5ng hon tog hem ett br\u00f6d och skulle b\u00f6rja sk\u00e4ra i det f\u00f6r att ge oss var sin bit, tog hon br\u00f6det i sin v\u00e4nstra hand, och med kniven i den h\u00f6gra handen rispade hon ett kors p\u00e5 br\u00f6det och tackade Gud f\u00f6r br\u00f6det.
\nMed en s\u00e5dan uppv\u00e4xt kanske \u00e4r inte s\u00e5 underligt att jag finner stor gl\u00e4dje i att baka br\u00f6d i dag. I mitt dagliga f\u00f6rv\u00e4rvsarbete anv\u00e4nder jag mitt huvud mer \u00e4n mina h\u00e4nder, men n\u00e4r jag bakar och arbetar med degen och ser mina h\u00e4nders arbete v\u00e4xa fram, v\u00e4ldigt fysiskt, ja, d\u00e5 upplever jag en s\u00e5dan trygghet och en stor gl\u00e4dje \u00f6ver att \u00e4ven jag kan baka LIVET. Men ocks\u00e5 \u00f6ver att jag vet vem jag kan tacka f\u00f6r livet.”<\/p>\n

tv\u00e5 stora br\u00f6d
\nUgn: 250\u00b0 i 10\u201315 minuter, 220\u00b0 i 40\u201345 minuter<\/p>\n

300 g kokt potatis
\n1 l vatten
\n50 g j\u00e4st
\n1 msk socker
\n2 \u00bd msk salt
\nknappt 2 kg Vetemj\u00f6l special<\/p>\n

Pressa potatisen. V\u00e4rm vattnet till fingerv\u00e4rme.
\nL\u00f6s upp j\u00e4sten och sockret i lite av vattnet.
\nBlanda detta med resten av vattnet, den pressade potatisen, salt och lite av mj\u00f6let i en hush\u00e5llsassistent. Tills\u00e4tt mer mj\u00f6l i omg\u00e5ngar. L\u00e5t maskinen arbeta igenom degen ordentligt i minst tio minuter \u2013 n\u00e4r den sl\u00e4pper fr\u00e5n bunkens v\u00e4ggar har den en bra konsistens.
\nL\u00e5t degen j\u00e4sa \u00f6vert\u00e4ckt i bunken till dubbel storlek.
\nDela den sedan i tv\u00e5 delar, forma varje del till ett ovalt br\u00f6d och l\u00e4gg dem p\u00e5 en pl\u00e5t. Jag brukar ta undan lite deg att g\u00f6ra dekorationer av! N\u00e4r detta \u00e4r f\u00e4rdigt, l\u00e4gg en bakduk \u00f6ver br\u00f6den och l\u00e5t dem j\u00e4sa i ungef\u00e4r 50 minuter.
\nS\u00e4tt in br\u00f6den l\u00e4ngst ner i ugnen i 250 graders ugnsv\u00e4rme och l\u00e5t dem st\u00e5 i 10\u201315 minuter. Ta ut dem, pensla dem med vatten, s\u00e4nk ugnsv\u00e4rmen till 220 grader och s\u00e4tt in pl\u00e5ten igen.
\nOm br\u00f6den b\u00f6rjar bli f\u00f6r m\u00f6rka, t\u00e4ck dem med ugnsfolie.
\nL\u00e5t dem gr\u00e4ddas i ytterligare ungef\u00e4r 45 minuter.
\nTa sedan ut dem och l\u00e5t dem svalna under bakduk.
\nServera dem g\u00e4rna varma med ungersk salami och paprika!<\/p>\n","protected":false},"excerpt":{"rendered":"

Idag, har jag h\u00f6rt, firas det ny\u00e5rsfest i Liding\u00f6 f\u00f6rsamling. Inte en m\u00e5nad f\u00f6r tidigt, utan tv\u00e5 dagar f\u00f6r tidigt — f\u00f6r det ny\u00e5r som firas \u00e4r det nya kyrko\u00e5ret, som b\u00f6rjar p\u00e5 s\u00f6ndag. Bra id\u00e9, eller hur? P\u00e5 en stor fest \u00e4r det h\u00e4rligt att servera gener\u00f6st. Lajos stora ungerska bondbr\u00f6d lyser upp vilket…<\/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":[418,423,493,617,690,692,770,771,299],"class_list":["post-9084","post","type-post","status-publish","format-standard","hentry","category-recept","category-uncategorized","tag-bondbrod","tag-brodgladje","tag-forsta-advent","tag-lajos-zsigo","tag-nyar","tag-nytt-kyrkoar","tag-skare","tag-skarekyrkan","tag-ungern"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9084"}],"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=9084"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9084\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}