{"id":1477,"date":"2020-05-14T16:42:07","date_gmt":"2020-05-14T14:42:07","guid":{"rendered":"http:\/\/aslaugsbakery.dk\/?p=1477"},"modified":"2023-02-11T15:11:23","modified_gmt":"2023-02-11T14:11:23","slug":"soft-kerne-rugbroed-med-surdej","status":"publish","type":"post","link":"https:\/\/aslaugsbakery.com\/index.php\/2020\/05\/14\/soft-kerne-rugbroed-med-surdej\/","title":{"rendered":"Soft-Kerne Rugbr\u00f8d med Surdej"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">M\u00e5 desv\u00e6rre indr\u00f8mme at jeg aldrig har v\u00e6ret helt glad for rugbr\u00f8d (dumme svenske gener!). Rugbr\u00f8d er jo dansk, s\u00e5 har f\u00e5et mange m\u00e6rkelige blikke n\u00e5r jeg har sagt det.<br>Faktisk det eneste (k\u00f8be-) rugbr\u00f8d jeg bryder mig om er solsikke rugbr\u00f8d, og det skal aller helst ristes f\u00f8rst. Et andet br\u00f8d jeg ogs\u00e5 kan lide, som minder lidt om rugbr\u00f8d, er Stenalderbr\u00f8d. <br>Men siden jeg begyndte at bage med surdej, har jeg bagt mit eget rugbr\u00f8d, og ELSKER dette br\u00f8d. Det er ogs\u00e5 virkelig fyldt med kerner og fr\u00f8, hvilket g\u00f8r det super l\u00e6kkert, saftigt og s\u00e5 er der noget konsistens n\u00e5r man spiser det.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"754\" src=\"http:\/\/aslaugsbakery.dk\/wp-content\/uploads\/2020\/05\/DSC5561-scaled-e1589474324655-1024x754.jpg\" alt=\"\" class=\"wp-image-1487\" srcset=\"https:\/\/mlyx3lvuaprd.i.optimole.com\/w:1024\/h:754\/q:mauto\/f:best\/https:\/\/aslaugsbakery.com\/wp-content\/uploads\/2020\/05\/DSC5561-scaled-e1589474324655.jpg 1024w, https:\/\/mlyx3lvuaprd.i.optimole.com\/w:300\/h:221\/q:mauto\/f:best\/https:\/\/aslaugsbakery.com\/wp-content\/uploads\/2020\/05\/DSC5561-scaled-e1589474324655.jpg 300w, https:\/\/mlyx3lvuaprd.i.optimole.com\/w:768\/h:566\/q:mauto\/f:best\/https:\/\/aslaugsbakery.com\/wp-content\/uploads\/2020\/05\/DSC5561-scaled-e1589474324655.jpg 768w, https:\/\/mlyx3lvuaprd.i.optimole.com\/w:1466\/h:1080\/q:mauto\/f:best\/https:\/\/aslaugsbakery.com\/wp-content\/uploads\/2020\/05\/DSC5561-scaled-e1589474324655.jpg 1536w, https:\/\/mlyx3lvuaprd.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/aslaugsbakery.com\/wp-content\/uploads\/2020\/05\/DSC5561-scaled-e1589474324655.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Du kan ogs\u00e5 bage det uden surdej, men det bliver nu bedst med. bliver mere luftigt, og f\u00e5r en god syrlighed som h\u00f8rer sig til i rugbr\u00f8d.<br>Du kan l\u00e6se mere om hvorfor det er godt at <a href=\"https:\/\/aslaugsbakery.com\/index.php\/2020\/04\/05\/surdej-vejledning-pleje-og-historik\/\" target=\"_blank\" rel=\"noreferrer noopener\">bage med surdej her.<\/a><br><\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-wide\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Ingredienser<\/strong>:<\/em><br>Bliver til 1 br\u00f8d. <br>Du skal bruge en br\u00f8dform p\u00e5 2 liter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Rug Surdej:<\/em> (Kan erstattes med 15 g g\u00e6r)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 g moden surdej<br>80 g groft rugmel<br>100 g lunkent vand<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Dej:<\/em><br>75 g sk\u00e5rne rugkerner<br>75 g solsikke kerner<br>75 g gr\u00e6skar kerner<br>75 g h\u00f8rfr\u00f8<br>15 g chiafr\u00f8<br>15 g hampfr\u00f8<br>280 g vand (til at ligge kernerne og fr\u00f8 i bl\u00f8d)<br>220 g lunkent vand<br>200 g rugsurdej (kan erstattes med 15 g g\u00e6r)<br>250 g groft rugmel<br>50 g groft hvedemel eller speltmel<br>2 spsk maltsirup, m\u00f8rk sirup eller honning<br>20 g salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sm\u00f8r eller margarine til at sm\u00f8re fromen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Fremgangsm\u00e5de:<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bland ingredienserne til rugsurdej, og lad det st\u00e5 i 6-8 timer. <br>Tiden afh\u00e6nger af temperaturen i rummet. (Mit hus er ret k\u00f8ligt, s\u00e5r fodre den aftenen f\u00f8r, og lader den st\u00e5 natten over). <\/li>\n\n\n\n<li>n\u00e5r du har fodret rugsurdejen, blander du rugkerner, solsikkekerner, gr\u00e6skarkerner, h\u00f8rfr\u00f8, chiafr\u00f8, hampfr\u00f8 og de 280 g vand i en anden sk\u00e5l. D\u00e6k sk\u00e5len til og lad den st\u00e5 og tr\u00e6kke mens du venter p\u00e5 rugsurdejen.<\/li>\n\n\n\n<li>Efter rugsurdejen har n\u00e5et sit peak, skal den falde lidt sammen igen (ca 1 cm.) inden du bruger den. Ellers risikere du at dit rugbr\u00f8d bliver kl\u00e6gt.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bland rugsurdej (eller 15 g g\u00e6r), de 220 g lunkent vand, kerneblandingen, rugmel, salt og sirup sammen. R\u00f8r det i nogle minutter, evt. p\u00e5 en r\u00f8remaskine.<\/li>\n\n\n\n<li>Sm\u00f8r br\u00f8dformen med sm\u00f8r eller margarine.<\/li>\n\n\n\n<li>H\u00e6ld dejen i formen, d\u00e6k den til med l\u00e5g eller plastikfilm, og lad den st\u00e5 og h\u00e6ve 6-7 timer (afh\u00e6nger af temperaturen i rummet). Br\u00f8det skal have h\u00e6vet, og fylde ca 90% af formen.<\/li>\n\n\n\n<li>Varm ovnen op til 180\u00b0C almindelig ovn.<\/li>\n\n\n\n<li>Bag br\u00f8det i 1 time og 30 minutter.<\/li>\n\n\n\n<li>Lad br\u00f8det k\u00f8le 10 minutters tid, og tag det derefter ud af formen.<\/li>\n\n\n\n<li>Lad br\u00f8det k\u00f8le helt af, gerne til n\u00e6ste dag. S\u00e5 bliver det ikke lige s\u00e5 t\u00f8rt, og er ikke kl\u00e6g n\u00e5r du sk\u00e6rer i det.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Velbekomme.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lyst til at vise mig dine kreationer? S\u00e5 tag mig p\u00e5 instagram\u00a0<a href=\"https:\/\/www.instagram.com\/aslaugsbakery\/\" target=\"_blank\" rel=\"noreferrer noopener\">@aslaugsbakery<\/a>, facebook\u00a0<a href=\"https:\/\/www.facebook.com\/AslaugsBakery\/\" target=\"_blank\" rel=\"noreferrer noopener\">Aslaug\u2019s Bakery<\/a>, eller p\u00e5 TikTok\u00a0<a href=\"https:\/\/www.tiktok.com\/@aslaugsbakery?is_from_webapp=1&amp;sender_device=pc\" target=\"_blank\" rel=\"noreferrer noopener\">@aslaugsbakery<\/a>. Ville elske at se dem!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\/Aslaug<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/aslaugsbakery.dk\/wp-content\/uploads\/2020\/05\/DSC5551-1024x683.jpg\" alt=\"\" class=\"wp-image-1486\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Dejligt surdejs-rugbr\u00f8d med masser af fr\u00f8 og kerner.  Min favorit!<\/p>\n","protected":false},"author":1,"featured_media":1485,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_themeisle_gutenberg_block_has_review":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[449,72,164],"tags":[411,421,455,637,638,451,458],"class_list":["post-1477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-surdej","category-broed","category-opskrifter","tag-broed","tag-kerner","tag-laktosefri","tag-opskrifter","tag-rugbroed","tag-surdej","tag-vegansk"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Soft-Kerne Rugbr\u00f8d med Surdej - Aslaugs Bakery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aslaugsbakery.com\/index.php\/2020\/05\/14\/soft-kerne-rugbroed-med-surdej\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soft-Kerne Rugbr\u00f8d med Surdej - Aslaugs Bakery\" \/>\n<meta property=\"og:description\" content=\"Dejligt surdejs-rugbr\u00f8d med masser af fr\u00f8 og kerner. 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