{"id":9134,"date":"2011-01-27T08:39:54","date_gmt":"2011-01-27T07:39:54","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=1153"},"modified":"2011-01-27T08:39:54","modified_gmt":"2011-01-27T07:39:54","slug":"busiga-brytbrodet","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2011\/busiga-brytbrodet\/","title":{"rendered":"Busiga brytbr\u00f6det"},"content":{"rendered":"
\"\"<\/a>
Foto: Magnus Aronson<\/figcaption><\/figure>\n

\u00a0Det h\u00e4r spektakul\u00e4ra brytbr\u00f6det \u00e4r en vidareutveckling av en id\u00e9 som Kaeth Gardestedt lanserade n\u00e4r hon arbetade p\u00e5 Hembakningsr\u00e5det. Min mamma Karin och jag hade n\u00e5gra roliga timmar med det n\u00e4r vi bakade till Br\u00f6dgl\u00e4dje<\/a><\/em>-fotograferingen, och sedan har jag gjort det m\u00e5nga g\u00e5nger. S\u00e5h\u00e4r beskrev min mamma det d\u00e5:\u00a0<\/p>\n

\"\"<\/a>
Foto: Magnus Aronson<\/figcaption><\/figure>\n

\u00a0\u201dJag tycker att r\u00e5gsiktsdegar \u00e4r v\u00e4ldigt behagliga att arbeta med, s\u00e5 jag har en vanlig br\u00f6ddeg med r\u00e5gsikt som utg\u00e5ngspunkt.\u00a0<\/p>\n

N\u00e4r den j\u00e4st tar jag upp den p\u00e5 bakbordet, arbetar in lite mer mj\u00f6l i den och rullar ut den till fyra l\u00e4ngder.\u00a0<\/p>\n

En av dem kavlar jag ut till en avl\u00e5ng platta. P\u00e5 den brer jag lite sm\u00f6r eller margarin \u2013 man kan l\u00e4gga p\u00e5 n\u00e5gon \u00f6rtkrydda om man vill \u2013 och s\u00e5 rullar jag ihop den som till kanelsn\u00e4ckor.\u00a0<\/p>\n

\"\"<\/a>
Foto: Magnus Aronson<\/figcaption><\/figure>\n

\u00a0Sedan sk\u00e4r jag alla l\u00e4ngderna i ungef\u00e4r lika stora bitar.\u00a0<\/p>\n

Snurrorna fr\u00e5n rullen f\u00e5r vara som de \u00e4r, och resten av bitarna formar jag p\u00e5 olika s\u00e4tt: en del rullar jag ut till sm\u00e5 ormar som jag sl\u00e5r knut p\u00e5, n\u00e5gra f\u00e5r bli runda bullar, n\u00e5gra blir som lussekatter, n\u00e5gra g\u00f6r jag kringlor av och s\u00e5 vidare.\u00a0<\/p>\n

\"\"<\/a>
Foto: Magnus Aronson<\/figcaption><\/figure>\n

\u00a0I f\u00f6rdjupningarna i en muffinspl\u00e5t har jag h\u00e4llt upp olika fr\u00f6er och annat som \u00e4r dekorativt: linfr\u00f6n, solrosfr\u00f6n, ljusa vallmofr\u00f6n, svarta vallmofr\u00f6n, ljusa och svarta vallmofr\u00f6n blandade, grovt r\u00e5gmj\u00f6l, kruskakli, sesamfr\u00f6n \u2026 Jag penslar varje f\u00e4rdig \u2019bulle\u2019 med \u00e4gg och doppar den i n\u00e5gon av dekorationerna. Sedan s\u00e4tter jag dem tillsammans i en l\u00e5ngpanna \u2013 det \u00e4r roligast om tv\u00e5 likadana bullar inte hamnar sida vid sida, f\u00f6rst\u00e5s. De f\u00e5r j\u00e4sa ihop, och s\u00e5 gr\u00e4ddar jag dem som vanligt. Br\u00f6det \u00e4r fint att st\u00e4lla fram i mitten p\u00e5 bordet och l\u00e4tt att bryta bitar av. Det \u00e4r roligt att f\u00e5 vara s\u00e5 h\u00e4r kreativ n\u00e4r man bakar!\u201d\u00a0<\/p>\n

Magnus Aronson och jag hade en brytbr\u00f6dseftermiddag i ett av k\u00f6ken i Olaus Petri f\u00f6rsamlingshem n\u00e4r det beh\u00f6vdes bilder till en tidning. Och nej, vi st\u00e4llde inte in hans kamera i en uppv\u00e4rmd ugn — ”fish-eye-bilden” var ett planerat trick som han hade sett fram emot och som fungerade \u00f6ver f\u00f6rv\u00e4ntan …\u00a0<\/p>\n

Ugn: 175\u2013200\u00b0, 20\u201330 minuter
\nJ\u00e4sning: tv\u00e5 g\u00e5nger\u00a0<\/p>\n

ett stort brytbr\u00f6d (storlek som en l\u00e5ngpanna)\u00a0<\/p>\n

50 g sm\u00f6r
\n5 dl mj\u00f6lk
\n50 j\u00e4st
\n1 tsk salt
\n\u00bd dl sirap
\n13\u201314 dl r\u00e5gsikt\u00a0<\/p>\n

pensling:
\nett par msk sm\u00f6r + ev \u00f6rtkrydda
\n1 \u00e4gg
\ns\u00e5 m\u00e5nga olika sorters fr\u00f6er som m\u00f6jligt: solrosfr\u00f6n, sesamfr\u00f6n, ljusa vallmofr\u00f6n, svarta vallmofr\u00f6n, linfr\u00f6n
\noch n\u00e5gra andra dekorationer att doppa i: grovt r\u00e5gmj\u00f6l, r\u00e5gflingor, havgregryn, kruskakli, havrekli\u00a0<\/p>\n

Sm\u00e4lt sm\u00f6ret och v\u00e4rm det med mj\u00f6lken till fingertemperatur. Smula j\u00e4sten och r\u00f6r ut den i v\u00e4tskan. Tills\u00e4tt \u00f6vriga ingredienser, mj\u00f6let lite i taget, och arbeta degen tills den blir sl\u00e4t. T\u00e4ck \u00f6ver den och l\u00e5t den j\u00e4sa i en halvtimme.\u00a0<\/p>\n

H\u00e4ll upp ett par matskedar vardera av dekorationerna p\u00e5 fat eller i en muffinspl\u00e5t.\u00a0<\/p>\n

Ta upp den p\u00e5 mj\u00f6lat bakbord, arbeta den lite och baka ut den enligt Karins beskrivning. Vispa upp \u00e4gget och pensla varje \u201dbulle\u201d med det. Doppa i valfri dekoration och st\u00e4ll i l\u00e5ngpanna.\u00a0<\/p>\n

\n

L\u00e5t br\u00f6det j\u00e4sa \u00f6vert\u00e4ckt i en halvtimme och gr\u00e4dda det sedan i 175\u2013200 graders ugnsv\u00e4rme i 20\u201330 minuter.\u00a0<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0Det h\u00e4r spektakul\u00e4ra brytbr\u00f6det \u00e4r en vidareutveckling av en id\u00e9 som Kaeth Gardestedt lanserade n\u00e4r hon arbetade p\u00e5 Hembakningsr\u00e5det. Min mamma Karin och jag hade n\u00e5gra roliga timmar med det n\u00e4r vi bakade till Br\u00f6dgl\u00e4dje-fotograferingen, och sedan har jag gjort det m\u00e5nga g\u00e5nger. S\u00e5h\u00e4r beskrev min mamma det d\u00e5:\u00a0<\/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":[355,361,348,1],"tags":[423,426,487,620,641,726],"class_list":["post-9134","post","type-post","status-publish","format-standard","hentry","category-brod","category-langpannerecept","category-recept","category-uncategorized","tag-brodgladje","tag-brytbrod","tag-fish-eye","tag-langpanna","tag-magnus-aronson","tag-ragsikt"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9134"}],"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=9134"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9134\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}