{"id":2426,"date":"2012-09-19T19:11:10","date_gmt":"2012-09-19T19:11:10","guid":{"rendered":"http:\/\/polonus.sk\/?p=605"},"modified":"2012-09-19T19:11:10","modified_gmt":"2012-09-19T19:11:10","slug":"domaci-chlieb-katky","status":"publish","type":"post","link":"https:\/\/ozpolonus.sk\/pl\/domaci-chlieb-katky\/","title":{"rendered":"Dom\u00e1ci  chlieb Katky"},"content":{"rendered":"<p><!--:en--><\/p>\n<div>Ingredients:<\/div>\n<div>150 g wholemeal \/ rye, oats, corn \/<\/div>\n<div>350 g of flour \/ Hladka \/<\/div>\n<div>1 yeast \/ 42g \/<\/div>\n<div>2 tablespoons of oil<\/div>\n<div>1 tablespoon vinegar<\/div>\n<div>2\/3 tablespoons of salt<\/div>\n<div>1 cup of water<\/div>\n<div>sugar to ferment<\/div>\n<p><a href=\"http:\/\/polonus.sk\/?attachment_id=608\" rel=\"attachment wp-att-608\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft size-medium wp-image-608\" title=\"P1090209\" src=\"http:\/\/polonus.sk\/wp-content\/uploads\/2012\/09\/P10902092-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/a><!--:--><!--:pl--><a href=\"http:\/\/polonus.sk\/?attachment_id=606\" rel=\"attachment wp-att-606\"><img decoding=\"async\" class=\"alignleft size-medium wp-image-606\" title=\"P1090209\" src=\"http:\/\/polonus.sk\/wp-content\/uploads\/2012\/09\/P1090209-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/ozpolonus.sk\/wp-content\/uploads\/2012\/09\/P1090209-300x200.jpg 300w, https:\/\/ozpolonus.sk\/wp-content\/uploads\/2012\/09\/P1090209-1024x684.jpg 1024w, https:\/\/ozpolonus.sk\/wp-content\/uploads\/2012\/09\/P1090209-218x146.jpg 218w, https:\/\/ozpolonus.sk\/wp-content\/uploads\/2012\/09\/P1090209-50x33.jpg 50w, https:\/\/ozpolonus.sk\/wp-content\/uploads\/2012\/09\/P1090209-576x384.jpg 576w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Sk\u0142adniki :<\/p>\n<div>150 g m\u0105ki pe\u0142noziarnistej \/lub &#8211; \u017cytniej, owsianej, kukurydzianej , itp.\/<\/div>\n<div>350 g \u00a0 m\u0105ki \u00a0\/ hladkej\/<\/div>\n<div>1 dro\u017cd\u017ce \/42g\/<\/div>\n<div>2 \u0142y\u017cki oleju<\/div>\n<div>1 \u0142y\u017cki octu<\/div>\n<div>2\/3 \u0142y\u017cki soli<\/div>\n<div>1 kubek wody<\/div>\n<div>troch\u0119 cukru do zaczynu<\/div>\n<div><\/div>\n<div>Dodatki wg smaku : ziarna lnu, s\u0142onecznika, dyni, orzechy , \u015bliwki w\u0119dzine, podsta\u017cona cebulka, &#8230;<\/div>\n<div>Z dro\u017cd\u017cy , troch\u0119 wody , cukru zrobi\u0107 zaczyn. Jak wyro\u017cnie doda\u0107 reszt\u0119 sk\u0142adnik\u015bw. W zale\u017cno\u015bci od m\u0105ki doda\u0107 wi\u0119cej wody lub m\u0105ki. \u00a0Ciasto robi\u0119 mikserem , \u0142opatkami do ciasta \/ nie do ubijania piany\/ . Ciasto musi by\u0107 g\u0142adkie, b\u0142yszcz\u0105ce i \u00a0odlepia\u0107 si\u0119 od \u015bcianek. Ja robi\u0119 \u015brednio g\u0119ste.<\/div>\n<div>Do ciasta doda\u0107 \u00a0dodatki wg smaku. Dla mnie najlepsze s\u0105 ca\u0142e orzechy greckie lub ziarna s\u0142onecznika.<\/div>\n<div>Zamiesza\u0107 i \u00a0zostawi\u0107 w misce do wyro\u015bni\u0119cia. Jak podwoi swoj\u0105 obj\u0119to\u015b\u0107 prze\u0142o\u017cy\u0107\/ ,,przela\u0107,, \u00a0 \u00a0do formy &#8211; ja lubie wy\u0142o\u017cy\u0107 papierem do pieczenia ale mo\u017cna posmarowa\u0107 form\u0105 olejem.<\/div>\n<div>Zostawi\u0107 jeszcze raz do wyro\u015bni\u0119cia . Piec ok. 45 min na ok. 200 C. Po wyj\u0119ciu z formy przewracam ,, do g\u00f3ry nogami,, aby odparowa\u0142a reszta wody- zmi\u0119knie sk\u00f3rka. Je\u017celi sk\u00f3rka wydaje \u00a0 si\u0119 twarda po wyj\u0119ciu z pieca posmarowa\u0107 wod\u0105.<\/div>\n<div><\/div>\n<div>Chlebek z pieczeniem zajmuje mi ok. 2 godz, robi si\u0119 szybko i jak na razie zawsze wychodzi. Ca\u0142y tydzie\u0144 jest mi\u0119kki .<\/div>\n<div>Smacznego.<\/div>\n<p><!--:--><!--:SK--><\/p>\n<div><a href=\"http:\/\/polonus.sk\/?attachment_id=607\" rel=\"attachment wp-att-607\"><img decoding=\"async\" class=\"alignleft size-medium wp-image-607\" title=\"P1090209\" src=\"http:\/\/polonus.sk\/wp-content\/uploads\/2012\/09\/P10902091-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/a><\/div>\n<div>Suroviny:<\/div>\n<div>150 g celozrnej muky \u00a0\/alebo &#8211; ra\u017e, ovos, kukurica \/<\/div>\n<div>350 g m\u00faky \/ hladk\u00e1 \/<\/div>\n<div>1 dro\u017edie \/ 42 g \/<\/div>\n<div>2 ly\u017eice oleja<\/div>\n<div>1 ly\u017eica octu<\/div>\n<div>2\/3 ly\u017eice soli<\/div>\n<div>1 \u0161\u00e1lka vody<\/div>\n<div>troh\u0119 cukru na kvasok<\/div>\n<div><\/div>\n<div>Pr\u00edsady pod\u013ea chuti: semena \u00a0\u013eanu, slne\u010dnicov\u00e9 semienka, tekvicov\u00e9 semienka, vla\u0161sk\u00e9 orechy, slivky , ope\u010denas \u00a0cibula, &#8230;<\/div>\n<div>Urobi\u0165 kvasok &#8211; \u00a0trochu vody, cukor, dro\u017edie robi\u0165. Ak nakysne prida\u0165 zvy\u0161ok surovin. V z\u00e1vislostiod m\u00faky prid\u00e1\u0165 \u00a0vody, alebo m\u00faky. Rob\u00edm cesto mix\u00e9rom lopatkami na \u00a0cesto \/ nie metli\u010dkami na \u0161lahanie \u00a0\/. Cesto by malo by\u0165 hladk\u00e9, leskl\u00e9 a lahko sa \u00a0oddeli\u0165 od steny.<\/div>\n<div>Do cesta prida\u0165 prisady pod\u013ea \u00a0chuti. \u00a0Pre m\u0148a najlep\u0161ie s\u00fa najlep\u0161ie vla\u0161ske \u00a0orechy alebo slne\u010dnicov\u00e9 semienka.<\/div>\n<div>Zamie\u0161ajte a nechajte kysn\u00fa\u0165 v miske. Ako zdvojn\u00e1sobi\u0165 svoj \u00a0objem \u00a0preklada\u0165 do formi\u010dky\/plechu<\/div>\n<div>Nechajte zase \u00a0kysn\u00fa\u0165. Pe\u010dieme asi 45 min\u00fat pri teplote asi 200 \u00b0 C.<\/div>\n<div><\/div>\n<div>Chlieb a pe\u010denie trv\u00e1 asi 2 hodiny, je to \u00a0ve\u013emi jednoduch\u00e9 a doteraz v\u017edysa podaril. Cel\u00fd t\u00fd\u017ede\u0148 je m\u00e4kk\u00fd.<\/div>\n<p><!--:--><\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients: 150 g wholemeal \/ rye, oats, corn \/ 350 g of flour \/ Hladka \/ 1 yeast \/ 42g \/ 2 tablespoons of oil 1 tablespoon vinegar 2\/3 tablespoons of salt 1 cup of water sugar to ferment &nbsp; Sk\u0142adniki : 150 g m\u0105ki pe\u0142noziarnistej \/lub &#8211; \u017cytniej, owsianej, kukurydzianej , itp.\/ 350 g [&hellip;]<\/p>","protected":false},"author":63,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2426","post","type-post","status-publish","format-standard","hentry","category-nezaradene"],"_links":{"self":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/posts\/2426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/users\/63"}],"replies":[{"embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/comments?post=2426"}],"version-history":[{"count":0,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/posts\/2426\/revisions"}],"wp:attachment":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/media?parent=2426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/categories?post=2426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/tags?post=2426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}