http:\/\/www.maskrtnica.cz<\/a>, kde n\u00e1jdete ve\u013ea tipov na zalo\u017eenie kv\u00e1sku a pe\u010denie chleba a pe\u010diva.<\/p>\nBudete potrebova\u0165:<\/strong><\/em>
\nNa rozkvas:<\/strong><\/em><\/p>\n\n- 1 polievkov\u00fa ly\u017eicu kv\u00e1sku ( z chladni\u010dky)<\/li>\n
- 125 g ra\u017enej celozrnnej m\u00faky<\/li>\n
- 125 g vla\u017enej vody<\/li>\n<\/ul>\n
Postup:<\/strong><\/em>
\nZ t\u00fdchto surov\u00edn zamie\u0161ajte cest\u00ed\u010dko a nechajte ho 8 – 12 hod\u00edn kvasi\u0165. V t\u00fdchto hor\u00fa\u010dav\u00e1ch mi kvasenie trvalo 5 hod\u00edn. Cest\u00ed\u010dko prekryte f\u00f3liou vo vy\u0161\u0161ej n\u00e1dobe a nechajte ho na kuchynskej linke. Ke\u010f zdvojn\u00e1sobilo svoj objem, m\u00f4\u017eete urobi\u0165 sk\u00fa\u0161ku kv\u00e1sku a to tak, \u017ee do studenej vody v poh\u00e1ri d\u00e1te pol \u010dajovej ly\u017ei\u010dky rozkvasu. Ak v\u00e1m ostane pl\u00e1va\u0165 tak je u\u017e rozkvas hotov\u00fd a m\u00f4\u017eete urobi\u0165 cesto.<\/p>\nSuroviny na cesto:<\/strong><\/em><\/p>\n\n- 500 ml \u010dierneho piva (alebo vody)<\/li>\n
- 375 g ra\u017enej celozrnnej m\u00faky<\/li>\n
- 250 g ovsen\u00fdch (ra\u017en\u00fdch) vlo\u010diek<\/li>\n
- 1 polievkov\u00e1 ly\u017eica medu<\/li>\n
- 15 g soli<\/li>\n
- 50 g semienok (slne\u010dnicov\u00fdch, tekvicov\u00fdch, sezamu – pod\u013ea chuti)<\/li>\n
- formu cca 26 cm a maslo na vymazanie<\/li>\n
- semienka na posypanie (ja ned\u00e1vam)<\/li>\n<\/ul>\n
Postup:<\/strong><\/em>
\nDo 250 g rozkvasu pridajte pivo, med a vlo\u010dky a premie\u0161ajte. Potom prisypte m\u00faku,so\u013e a semienka a spracujte cesto. Cesto je lepiv\u00e9, ak je ve\u013emi tuh\u00e9 pridajte 50 ml vody. Cesto len premie\u0161ajte, aby boli suroviny spojen\u00e9, nesna\u017ete sa vypracov\u00e1va\u0165 ako pri kysnutom ceste. Ra\u017en\u00e1 m\u00faka to nem\u00e1 rada \ud83d\ude42 Formu vyma\u017ete maslom a vysypte m\u00fakou. Do formy prelo\u017ete cesto, ly\u017eicou zarovnajte povrch a posypte semienkami.
\nCesto je asi 1,5 – 2 cm od okraju formy. Takto pripraven\u00fa formu dajte do nezapnutej r\u00fary a nechajte kysn\u00fa\u0165 cca 4 hodiny. Cesto zv\u00e4\u010d\u0161\u00ed svoj obje a bude asi 1 cm nad okrajom a mierne poprask\u00e1 povrch. Formu vylo\u017ete z r\u00fary, predhrejte ju na 250\u00b0C, povrch cesta oroste studenou vodou a dajte na 10 min\u00fat do rozohriatej r\u00fary. Potom zn\u00ed\u017ete teplotu na 200\u00b0C a pe\u010dte cca 45 min\u00fat. Vyberte chleb\u00edk z formy a vlo\u017ete ho e\u0161te na 10 min\u00fat do r\u00fary dopiec\u0165. Potom ho vyberte a nechajte na mrie\u017eke chladi\u0165 20 min\u00fat, potom ho prikryte \u010distou utierkou a nechajte vychladi\u0165, najlep\u0161ie cez noc. Nekr\u00e1jajte ra\u017en\u00fd chlieb tepl\u00fd, mus\u00ed by\u0165 riadne vychladnut\u00fd.
\nAk potrebujete poradi\u0165 ako z kv\u00e1skom a pe\u010den\u00edm bez v\u00e1hania mi nap\u00ed\u0161te, rada pom\u00f4\u017eem \ud83d\ude42<\/p>\n![\"\"](\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/07\/KvaskovyChlebik-3.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
\nU\u017e d\u00e1vnej\u0161ie som vyl\u00fa\u010dila z m\u00f4jho stravovania kysnut\u00e9 pe\u010divo (vr\u00e1tane chleba) s…\n<\/div>\n
Pre\u010d\u00edta\u0165 “Ra\u017en\u00fd kv\u00e1skov\u00fd chlieb s pivom”<\/span>…<\/a><\/div>\n","protected":false},"author":2,"featured_media":1405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[10,127,1,9],"tags":[84,40,83,28,22,29],"class_list":["post-1391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chlieb_pecivo","category-kysnute-kvaskove","category-recepty","category-slane-pecenie","tag-chlieb","tag-klasicke","tag-kvasok","tag-skvely-recept","tag-zdravy-chlieb","tag-zdravy-recept","entry"],"_links":{"self":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/1391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1391"}],"version-history":[{"count":9,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/1391\/revisions"}],"predecessor-version":[{"id":1404,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/1391\/revisions\/1404"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/media\/1405"}],"wp:attachment":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/07\/KvaskovyChlebik-2.jpg\")
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