{"id":11742,"date":"2017-08-08T12:09:04","date_gmt":"2017-08-08T12:09:04","guid":{"rendered":"https:\/\/www.echlorial.fr\/blog\/planktonbrod\/"},"modified":"2025-10-07T16:34:32","modified_gmt":"2025-10-07T16:34:32","slug":"planktonbrod","status":"publish","type":"post","link":"https:\/\/www.echlorial.se\/blog\/planktonbrod\/","title":{"rendered":"Planktonbr\u00f6d"},"content":{"rendered":"\n

500 g limpa – 15 minuter<\/span><\/p>\n\n\n\n

Ingredienser<\/h3>\n\n\n\n

– 450 g vetemj\u00f6l typ 55 (eller 350 g typ 55 + 100 g typ 80-mj\u00f6l, majs, spelt, kastanj…)<\/span>
– 1\/4 till 1\/2 tsk torkad bagerij\u00e4st<\/span>
– 1 rej\u00e4l tsk salt<\/span>
– 1 tsk chlorellapulver<\/a><\/span>
– 350 ml varmt vatten<\/span>
– 50 g fr\u00f6n (linfr\u00f6n, vallmofr\u00f6n, sesamfr\u00f6n, solrosfr\u00f6n)<\/span>
– mj\u00f6l (eller havrekli f\u00f6r formning)<\/span><\/p>\n\n\n\n

Ingredienser<\/h3>\n\n\n\n

– Blanda de torra ingredienserna, inklusive chlorella, i en stor sk\u00e5l och tills\u00e4tt sedan vattnet. R\u00f6r om f\u00f6r hand eller med en tr\u00e4sked. Degen kommer att vara mycket v\u00e5t och klibbig, vilket \u00e4r normalt.<\/span>
– L\u00e4gg en tallrik ovanp\u00e5 och l\u00e5t j\u00e4sa i 12 timmar. Degen kommer att f\u00f6rdubblas i volym och bilda bubblor p\u00e5 ytan.<\/span>
– Stj\u00e4lp upp degen p\u00e5 en mj\u00f6lad arbetsyta (anv\u00e4nd ett bakhorn om du har ett s\u00e5dant) och mj\u00f6la rikligt. Vik \u00f6ver den 2 eller 4 g\u00e5nger f\u00f6r att bilda en boll. Placera den med den sl\u00e4ta sidan upp\u00e5t. T\u00e4ck \u00f6ver och l\u00e5t vila i 15 minuter.<\/span>
– Mj\u00f6la en k\u00f6kshandduk gener\u00f6st, l\u00e4gg degen ovanp\u00e5, mj\u00f6la och l\u00e5t vila i 2 timmar. Degen \u00e4r klar n\u00e4r ett finger som trycks in i den inte l\u00e4mnar n\u00e5gra sp\u00e5r.<\/span>
– F\u00f6rv\u00e4rm ugnen till 230\u00b0C 30 minuter innan degen ska j\u00e4sa, med en gjutj\u00e4rnsgryta (och lock) i ugnen.<\/span>
– Ta f\u00f6rsiktigt ut grytan och stj\u00e4lp upp br\u00f6det i grytan med hj\u00e4lp av k\u00f6kshandduken (nyckelh\u00e5lssidan upp\u00e5t, den sl\u00e4ta sidan ned\u00e5t), st\u00e4ng och tillaga i 30 minuter, sedan 15 minuter utan lock.<\/span>
– Ta ut grytan och v\u00e4nd den upp och ner s\u00e5 att br\u00f6det lossnar. Placera p\u00e5 ett galler och<\/span>och l\u00e5t svalna.<\/span><\/p>\n\n\n\n

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    500 g limpa – 15 minuter Ingredienser – 450 g vetemj\u00f6l typ 55 (eller 350 g typ 55 + 100 g typ 80-mj\u00f6l, majs, spelt, kastanj…)– 1\/4 till 1\/2 tsk torkad bagerij\u00e4st– 1 rej\u00e4l tsk salt– 1 tsk chlorellapulver– 350 ml varmt vatten– 50 g fr\u00f6n (linfr\u00f6n, vallmofr\u00f6n, sesamfr\u00f6n, solrosfr\u00f6n)– mj\u00f6l (eller havrekli f\u00f6r formning) […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[675],"tags":[],"acf":[],"yoast_head":"\nPlanktonbr\u00f6d<\/title>\n<meta name=\"description\" content=\"500 g limpa - 15 minuter. Ingredienser - Chlorella - 450 g vetemj\u00f6l typ 55 (eller 350 g typ 55 + 100 g typ 80-mj\u00f6l, majs, spelt, kastanj...)\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.echlorial.se\/blog\/planktonbrod\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Planktonbr\u00f6d\" \/>\n<meta property=\"og:description\" content=\"500 g limpa - 15 minuter. 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