{"id":523,"date":"2015-10-04T13:30:36","date_gmt":"2015-10-04T13:30:36","guid":{"rendered":"http:\/\/jensand.dk\/wordpress\/?p=523"},"modified":"2015-10-05T08:11:03","modified_gmt":"2015-10-05T08:11:03","slug":"semola-broed","status":"publish","type":"post","link":"https:\/\/jensand.dk\/wordpress\/semola-broed\/","title":{"rendered":"Semola br\u00f8d"},"content":{"rendered":"<p><a href=\"https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2015\/10\/Semola-br\u00f8d.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-531\" src=\"https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2015\/10\/Semola-br\u00f8d-1024x680.jpg\" alt=\"Semola br\u00f8d\" width=\"400\" height=\"266\" srcset=\"https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2015\/10\/Semola-br\u00f8d-1024x680.jpg 1024w, https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2015\/10\/Semola-br\u00f8d-300x199.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a>Jeg kan ikke lade v\u00e6re med at pr\u00f8ve nyt &#8211; s\u00e5 nu pr\u00f8ver jeg et br\u00f8d baseret p\u00e5 ca. 50% Semola mel. Semola er er en Italiensk durum hvede type, med den karakteristiske gule farve &#8211; intens n\u00f8ddeagtig smag og rustik struktur. Semola kan v\u00e6re sv\u00e6rt at f\u00e5 fat i, men jeg har v\u00e6ret heldig at k\u00f8be 10 kg i Netto &#8211; og har hidtil brugt det til Pizzabunde. I dag pr\u00f8ver jeg f\u00f8lgende:<\/p>\n<p>2 dl lunt vand &#8211; 2 dl k\u00e6rnem\u00e6lk &#8211; 25 gr g\u00e6r &#8211; s\u00f8rg for at g\u00e6ren er r\u00f8rt helt ud.<br \/>\n1\u00bd tsk bageenzym og 2 tsk salt &#8211; r\u00f8res godt ud i v\u00e6sken.<\/p>\n<p>Ca. 4 dl Semola mel og ca. 4 dl alm. dansk hvedemel &#8211; \u00e6ltes grundigt p\u00e5 r\u00f8remaskine &#8211; og h\u00e6ver en time i sk\u00e5len (overd\u00e6kket)<\/p>\n<p>Herefter \u00e6ltes dejen grundigt igennem p\u00e5 et bord d\u00e6kket af Semolamel. \u00a0Til sidst rulles dejen i Semola.<\/p>\n<p>Efterh\u00e6ver p\u00e5 bageplade i et par timer &#8211; overfladen pensles j\u00e6vnligt med vand.<\/p>\n<p>Bages ved 200 grader i ca 45 min p\u00e5 undervarme<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jeg kan ikke lade v\u00e6re med at pr\u00f8ve nyt &#8211; s\u00e5 nu pr\u00f8ver jeg et br\u00f8d baseret p\u00e5 ca. 50% Semola mel. Semola er er en Italiensk durum hvede type, med den karakteristiske gule farve &#8211; intens n\u00f8ddeagtig smag og rustik struktur. Semola kan v\u00e6re sv\u00e6rt at f\u00e5 fat i, men jeg har v\u00e6ret heldig [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"link","meta":{"_links_to":"","_links_to_target":""},"categories":[86,12],"tags":[92,91],"acf":[],"_links":{"self":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/523"}],"collection":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/comments?post=523"}],"version-history":[{"count":2,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/523\/revisions"}],"predecessor-version":[{"id":532,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/523\/revisions\/532"}],"wp:attachment":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/media?parent=523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/categories?post=523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/tags?post=523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}