{"id":21315,"date":"2013-10-21T09:47:32","date_gmt":"2013-10-21T07:47:32","guid":{"rendered":"http:\/\/hudo.com\/si\/2013\/10\/21\/recept-domac-kisli-kruh\/"},"modified":"2013-10-21T09:47:32","modified_gmt":"2013-10-21T07:47:32","slug":"recept-domac-kisli-kruh","status":"publish","type":"post","link":"https:\/\/hudo.com\/si\/kuharija\/recept-domac-kisli-kruh\/","title":{"rendered":"RECEPT: Doma\u010d kisli kruh"},"content":{"rendered":"
\n\t\t\t\t\t
Kisli kruh so \u017ee od nekdaj pripravljali na kmetijah (Thinkstock)<\/figcaption><\/figure>\n

Kisli kruh je zdrav kruh<\/h2>\n

Kisli kruh<\/strong> je zdrav kruh<\/span><\/a>, gost, nizek in bolj vla\u017een. Spodbuja razvoj mle\u010dnokislinskih bakterij, ki uravnavajo delovanje debelega \u010drevesja, njegova prednost pa je tudi povsem prakti\u010dne narave, namre\u010d – ostane dlje \u010dasa sve\u017e. V receptu, ki ga je pripravil\u00a0 Bernd Armbrust<\/strong>, avtor odli\u010dne knjige Kruh,<\/strong> primerne za vse, ki bi se radi nau\u010dili pravilne in okusne peke kruha,\u00a0 je kisli kruh pripravljen iz r\u017eene in p\u0161eni\u010dne moke ter seveda pripravka za kislo testo. R\u017een kruh je bogat z vitamini skupine B in magnezijem, ravno tako pa prepre\u010duje te\u017eave s \u010drevesjem. Poglejmo torej, kako pripraviti doma\u010d kisli kruh<\/strong>.<\/p>\n

Priprava kislega kruha<\/h2>\n

Za pripravo kislega kruha\u00a0 najprej potrebujemo nastavek za kisli kruh. \u010ce imamo \u010das, ga pripravimo sami, kot je opisano spodaj – nastavek mora namre\u010d stati 3 dni, \u010de se nam mudi, pa nastavek za kisli kruh kupimo \u017ee pripravljen v trgovini in ga zgolj vmesimo v testo.<\/p>\n

Nastavek za 75 g kislega testa:<\/strong><\/p>\n

75 g r\u017eene moke (tip 1250)<\/p>\n

75 ml vode<\/p>\n

\u010cas:<\/strong> 10 minut za pripravo, 3 dni za po\u010divanje<\/p>\n

1. Prvi dan:<\/strong> Zme\u0161amo moko in mla\u010dno vodo (pribli\u017eno 40 stopinj). Pokrijemo s toplo krpo in pri 25 stopinj pustimo po\u010divati 3 dni. \u010ce ima testo po treh dneh vonj po gnilem in je na njem celo plesen, testo zavr\u017eemo in pripravimo novega. \u010ce je vonj po prvem dnevu zgolj rahlo kisel, ga postavimo na bolj toplo mesto.<\/p>\n

Nastavka za kisli kruh lahko pripravimo ve\u010d v istem razmerju moke in vode in ga hranimo do en teden v hladilniku. \u010ce ga \u017eelimo imeti dlje \u010dasa, ga skupaj z malo moke nadrobimo in shranimo v hladilniku, nato pa pri peki dodamo malo vode. V tak\u0161ni obliki ga lahko hraimo ve\u010d mesecev, svetuje Armbrust<\/strong>, avtor knjige Kruh, <\/strong>ki bo navdu\u0161ila tako za\u010detnike pri peki kruha kot \u017ee prekaljene gospodinje.<\/p>\n

Sestavine za\u00a0 750 g kruha:<\/strong><\/em><\/p>\n

200 g p\u0161eni\u010dne moke (tip 500)<\/p>\n

300 g r\u017eene moke (tip 1250)<\/p>\n

3\/4 kocke kvasa<\/p>\n

300 ml vode<\/p>\n

75 g teko\u010dega kislega testa<\/p>\n

10 g soli (1 poravnana \u017elica)<\/p>\n

30 g sirupa iz sladkorne pese (2 \u017elici)<\/p>\n

\u010cas:<\/strong> 25 minut za pripravo, 30 minut za po\u010divanje, 40 minut za peko<\/p>\n

Postopek priprave<\/strong><\/em><\/p>\n

1.<\/strong> Obe moki zme\u0161amo.<\/p>\n

2.<\/strong> Kvas v posebni skledi zme\u0161amo z mla\u010dno vodo, nato dodamo me\u0161anico mok. Dodamo \u0161e kislo testo, sirup sladkorne pese in nazadnje sol. Vse skupaj dobro preme\u0161amo. Na roke ali z me\u0161alnikom. Gnetemo vsaj 8-10 minut. 4 minute pri nizki, nato 4 pri visoki hitrosti, \u010de imamo me\u0161alnik.<\/p>\n

3.<\/strong> Testo damo na pomokano povr\u0161ino pustimo po\u010divati 10 minut.<\/p>\n

4.<\/strong> Testo je medtem rahlo izgubilo obliko, zato ga najprej z dlanjo malce splo\u0161\u010dimo nato zapognemo z roba proti sredini na ve\u010d koncih. Testo obrnemo, s prej opisanim postopkom nastane lep hlebec.<\/p>\n

5<\/strong>. Testo prelo\u017eimo na peka\u010d, oblo\u017een s peki papirjem, pokrijemo s kuhinjo krpo in pustimo po\u010divati 20 minut. Medtem pe\u010dico segrejemo na 220 stopinj, vanjo polo\u017eimo polo\u017eimo skodelico z vodo, ki bo med izhlapevanjnem poskrbela za lepo skorjico.<\/p>\n

6.<\/strong> Vzhajan hlebec polo\u017eimo v pe\u010dico in ga pe\u010demo 10 minut na 220 stopinj in \u0161e 30 minut na 210 stopinj.<\/p>\n

Ohladimo in pohrustamo. Pa dober tek!<\/p>\n","protected":false},"excerpt":{"rendered":"

Kisli kruh je eden izmed najbolj zdravih vrst kruha. Pripravite ga po tradicionalem receptu za kruh iz kislega testa.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1094],"tags":[2155,1679],"source":[2855,1373,1334],"supertag":[],"acf":[],"yoast_head":"\nRECEPT: Doma\u010d kisli kruh - Hudo Slovenija<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hudo.com\/si\/kuharija\/recept-domac-kisli-kruh\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECEPT: Doma\u010d kisli kruh - Hudo Slovenija\" \/>\n<meta property=\"og:description\" content=\"Kisli kruh je eden izmed najbolj zdravih vrst kruha. 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