Mad

Mormors Rugbrød

1½ liter lunkent vand

surdej
150 g rugmel
600 g knækkede rugkerner
750 g hvedemel (nu bruger jeg spelt)
– alle madrester der går til inden næste brødbagning
.
stå 12-24 timer lidt køligt
.
½ liter vand lunkent vand
500 g  rugmel
tage surdej fra
3-4 spsk salt
500 g rugmel
.
.
i formene, står ca. 4-12 timer
.
bages indtil det er 99 grader indeni
i vores gamle el-ovn tog det 2 timer ved 200 grader, i vores nye tager det 1,5 time ved 175, og i masseovnen 2 timer ved 180 grader
jo længere det står inden det bages, jo surere bliver det
jo varmere det står, jo hurtigere hæver det
.
Husk at give noget surdej væk, så du har nogen at låne fra, når du glemmer at tage fra…
God bagning :-)
Lars’s Grandmother’s Sourdough Rye

Take the sourdough out of the fridge a half day, or at least a few hours before you want to start the bread – so it can reach room temperature.

On the first day mix together:

1½ liters warm water

1 jar sourdough culture

150 g rye flour
600 g kibbled rye (cracked rye kernels)
750 g wheat or spelt or other kind of flour
– leftovers – like cooked rice, pasta, porridge etc.
.
Mix well, and let it sit, covered with a cloth for 12-24 hours. It needs to double size and should contain lots of bubbles.
The next day, add:
½ liter warm water
500 g  rye flour
Take out one jar of sourdough culture from the mixture, and put it in the fridge.
– then to the dough, add:
3 Tablespoons salt
500 g rye flour
You’ll need to mix it well with both hands, try to get lots of air in it.
Put it into 3 bread tins, cover, and let it stand for 4-12 hours, until it is well risen.
The bread rises faster at high temperatures. The longer it takes to rise, the more sour it will be.
Bake at 180 degrees for about 2 hours – baking time depends on your oven. The bread is cooked when it reaches 99 degrees in its centre. This takes between one and a half to two hours. Do not bake with a fan-forced oven.
Always keep an extra sourdough in the fridge. In our experience, it can wait in the fridge for 2 weeks without feeding, so always use the oldest one.
Remember to give away sourdough culture to your friends, to make sure that you have an emergency supply.

Vand Kefir – basis opskrift

Opløs 2 store spsk sukker (muskavado, agave sirup, andet godt sukker) i en halv liter vand.

Tilføj 2 spsk vandkefir-korn og noget til at give smag – ingefær/saft, tørret frugt, frisk frugt osv.

Efter 2 døgn, si kefir-kornene fra, og opbevar saften i køleskabet – hvor den vil fortsætte med at gære lidt. Man kan også putte frugt i nu.

Nu er vandkefiren drikkeklar.

Herefter startes forfra med kefir-kornene.

Links

vandkefir.dk

Dom’s kefir : http://users.sa.chariot.net.au/~dna/kefirpage.html

Water kefir – basic recipe

Dissolve 2 large spoonfuls of sugar (muscavado, or unrefined are best) in a half litre of water.

Add 2 tablespoons of water kefir grains, plus some ginger and dried fruit if you like

After 2 days, strain out the kefir grains, and put the liquid in clean bottles in the fridge. Here it will continue to ferment, and you can also add some ginger or fresh fruit now for some flavour – I’ve found that raspberries give the best taste.

The water kefir is now ready to drink, and you can start to make a new batch with the grains. The kefir grains will multiply over time, so you can make more to drink (100ml of grains makes 1 Litre) or to give away.

The grains can be stored in the fridge in some sugar water for a week or so.

More information here: Dom’s kefir : http://users.sa.chariot.net.au/~dna/kefirpage.html or Sandor Katz. Don’t confuse water kefir with milk kefir, they are two different things!