http:\/\/www.pohankovymlyn.com\/<\/a> som na\u0161la recept na chlieb.<\/p>\nJeho pr\u00edprava ma tak zaujala a zdala sa mi neuverite\u013en\u00e1, tak som hne\u010f za\u010dala s pr\u00edpravou. V\u00fdsledok ma prekvapil,\u00a0neboj\u00edm sa poveda\u0165, \u017ee \u0161okoval.
\nChutn\u00fd, vl\u00e1\u010dny, vo\u0148av\u00fd, nedrobiv\u00fd krajec chleba, ktor\u00fd chu\u0165ou pripom\u00ednal dobr\u00fd chlieb.<\/strong><\/em>
\nK\u00fasok z neho som zamrazila a po rozmrazen\u00ed nezmenil svoju kvalitu. V\u010dera som ho upiekla znovu a pou\u017eila som\u00a0celozrnn\u00fa poh\u00e1nkov\u00fa m\u00faku<\/strong><\/em> z tohto mlyna a chlieb je fantastick\u00fd<\/strong><\/span> \ud83d\ude42
\nV\u00fd\u017eivov\u00e9 hodnoty chleba s\u00fa tie\u017e obdivuhodn\u00e9 :<\/strong>
\nPorcia 50g m\u00e1 70 kcal, 13g sacharidov, 2,5g bielkov\u00edn a 0,8g tuku \ud83d\ude42<\/p>\nK pr\u00edprave chleb\u00edka potrebujete minimum surov\u00edn<\/strong><\/em> a cel\u00e1 pr\u00edprava si vy\u017eaduje iba 15 min\u00fat va\u0161ej priamej \u00fa\u010dasti.
\nPo tomto\u00a0\u010dase nech\u00e1te chleb\u00edk pracova\u0165 24 hod\u00edn na kuchynskej linke a po tomto \u010dase ho prelo\u017e\u00edte do rozohriatej n\u00e1doby, prikryjete ho\u00a0a nech\u00e1te piec\u0165 75 min\u00fat.<\/p>\nTo je v\u0161etko – \u017eiadne miesenie, prekladanie, kv\u00e1skovanie….. neuverite\u013en\u00e9.<\/strong> <\/span><\/p>\nV tomto pr\u00edpade\u00a0odpadne ka\u017ed\u00e1 v\u00fdhovorka na nedostatok \u010dasu \ud83d\ude42
\nA tu je recept:<\/strong><\/em>
\nBudete potrebova\u0165:<\/strong><\/em><\/p>\n\n- 500 g poh\u00e1nkovej m\u00faky ( celozrnn\u00fa, alebo mix bielej a celozrnnej)<\/li>\n
- 12g soli<\/li>\n
- 12g drvenej rasce<\/li>\n
- 12g \u0161upiek psyllia<\/li>\n
- 15g slne\u010dnice ( nemus\u00ed by\u0165)<\/li>\n
- 900ml teplej vody ( max. 40 C)<\/li>\n<\/ul>\n
Pr\u00edprava:<\/strong><\/em>
\nPoh\u00e1nkov\u00fa m\u00faku (celozrnn\u00fa, alebo mix 1\/2 celozrnnej a 1\/2 bielej poh\u00e1nkovej m\u00faky) zmie\u0161ajte so so\u013eou, mletou rascou ( 2 \u010daj. ly\u017ei\u010dky), slne\u010dnicov\u00fdmi jadierkami ( nemusia by\u0165) a dvoma polievkov\u00fdmi ly\u017eicami \u0161upiek psyllia.
\nV\u0161etko premie\u0161ajte a pridajte 900 ml teplej vody ( max. 40 C).
\nCel\u00fa zmes mie\u0161ajte (ru\u010dne) 10- 15 min\u00fat, cesto je ako na tren\u00fa b\u00e1bovku ( sk\u00f4r red\u0161ie), upravte ho do n\u00e1doby a zakryt\u00e9 nechajte na kuchynskej linke „kysn\u00fa\u0165 – fermentova\u0165“ 24 hod\u00edn.
\nCesto zdvojn\u00e1sob\u00ed svoj objem. Ak je v miestnosti ve\u013emi teplo je to sk\u00f4r ako 24 hod\u00edn. Ak nech\u00e1te dlh\u0161ie chleb\u00edk bude kyslej\u0161\u00ed.
\nPo\u010das cel\u00e9ho \u010dasu s cestom ni\u010d nerobte. Po uplynut\u00ed \u010dasu vlo\u017ete do r\u00fary n\u00e1dobu , v ktorej budete bochn\u00edk piec\u0165 a nahrejte r\u00faru na 230\u00b0C . Ja som pou\u017eila misu z jensk\u00e9ho skla.
\nN\u00e1dobu opatrne vyberte, na dno m\u00f4\u017eete nasypa\u0165 hrs\u0165 poh\u00e1nkov\u00fdch vlo\u010diek, prelo\u017ete do nej cesto, upravte ho, zakryte a vlo\u017ete do r\u00fary a pri teplote 230\u00b0C pe\u010dte 60 min\u00fat.
\nPotom odokryte n\u00e1dobu, zn\u00ed\u017ete teplotu na 200\u00b0C a pe\u010dte e\u0161te 15 min\u00fat.
\nChlieb m\u00f4\u017eete piec\u0165 aj tak, \u017ee do nahriatej n\u00e1doby vlo\u017e\u00edte papier na pe\u010denie a do neho vlo\u017e\u00edte cesto.
\nPo upe\u010den\u00ed vyklopte chleb\u00edk na mrie\u017eku a prikryt\u00fd utierkou nechajte vychladn\u00fa\u0165.
\nZ uveden\u00e9ho mno\u017estva je bochn\u00edk s hmotnos\u0165ou cca. 1,2 kg.
\n![\"ChliebPohanka_Fermentovany-5\"](\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/06\/ChliebPohanka_Fermentovany-5.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"\nPri bezlepkovej di\u00e9te sa jav\u00ed najv\u00e4\u010d\u0161\u00edm probl\u00e9mom chlieb a pe\u010divo. Sme n\u00e1rod…\n<\/div>\n
Pre\u010d\u00edta\u0165 “Poh\u00e1nkov\u00fd chlieb – bez lepku, dro\u017edia aj kv\u00e1sku”<\/span>…<\/a><\/div>\n","protected":false},"author":2,"featured_media":533,"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":[125,124,10,1,9],"tags":[34,50,16,11,24,84,54,33,12,15,19,28,29],"class_list":["post-528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bez-laktozy","category-bez-lepku","category-chlieb_pecivo","category-recepty","category-slane-pecenie","tag-bez-laktozy","tag-bez-lepku","tag-bez-psenice","tag-bezlepkovy-chlieb","tag-bezlepku","tag-chlieb","tag-jednoduchy","tag-laktoza","tag-lepok","tag-psenica","tag-recept","tag-skvely-recept","tag-zdravy-recept","entry"],"_links":{"self":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/528","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=528"}],"version-history":[{"count":11,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/528\/revisions"}],"predecessor-version":[{"id":2419,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/528\/revisions\/2419"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/media\/533"}],"wp:attachment":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"ChliebPohanka_Fermentovany-2\"](\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/06\/ChliebPohanka_Fermentovany-2.jpg\")
M\u00e1m ve\u013emi ob\u013e\u00faben\u00fa potravinu, je \u0148ou poh\u00e1nka, ktor\u00fa si rob\u00edm ako pr\u00edlohu k zelenine a aj m\u00e4su, zahus\u0165ujem \u0148ou\u00a0zeleninov\u00e9 polievky a pe\u010diem kol\u00e1\u010diky. Na str\u00e1nke\u00a0