{"id":1521,"date":"2012-03-22T15:01:02","date_gmt":"2012-03-22T13:01:02","guid":{"rendered":"http:\/\/io.kolonia.gda.pl\/~marta\/kuchnia\/?p=1521"},"modified":"2022-03-19T20:48:38","modified_gmt":"2022-03-19T18:48:38","slug":"chleb-tostowy-razowy-z-automatu","status":"publish","type":"post","link":"https:\/\/www.kulinarnie.gda.pl\/?p=1521","title":{"rendered":"Chleb tostowy razowy (z automatu)"},"content":{"rendered":"<p><img src=\"https:\/\/www.kulinarnie.gda.pl\/wp-content\/uploads\/2022\/03\/ch_razowy.jpg\" alt=\"\" \/><\/p>\n<p align=\"justify\">Bogaty w b\u0142onnik chleb w pe\u0142ni razowy, z dodatkiem \u015bwie\u017cego, pachn\u0105cego mas\u0142a i odrobin\u0105 miodu. Zdrowy chleb, idealny do tost\u00f3w i grzanek. Przepis zaczerpn\u0119\u0142am z ksi\u0105\u017cki M. Beile &#8222;Chleb w\u0142asnego wypieku&#8221;. Proporcje na bochenek o wadze ok. 1000g.<\/p>\n<p><span style=\"text-decoration: underline;\">Sk\u0142adniki:<\/span><\/p>\n<ul>\n<li>380ml wody<\/li>\n<li>600g m\u0105ki pszennej razowej (typ 2000)<\/li>\n<li>60g mi\u0119kkiego mas\u0142a<\/li>\n<li>1,5 \u0142y\u017ceczki soli<\/li>\n<li>1,5 \u0142y\u017ceczki p\u0142ynnego miodu<\/li>\n<li>12g \u015bwie\u017cych dro\u017cd\u017cy<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Wykonanie:<\/span><\/p>\n<p align=\"justify\">1. Do formy automatu wlewamy wod\u0119.<\/p>\n<p align=\"justify\">3. M\u0105k\u0119 wsypujemy do formy tak, by pokry\u0142a ona ca\u0142y p\u0142yn.<\/p>\n<p align=\"justify\">4. W jeden k\u0105t formy wsypujemy s\u00f3l, w drugi wlewamy mi\u00f3d, w ostatni mas\u0142o. Po\u015brodku robimy ma\u0142y do\u0142ek i wkruszamy do niego dro\u017cd\u017ce.<\/p>\n<p align=\"justify\">5. Automat ustawiamy na \u015brednioprzyrumienion\u0105 sk\u00f3rk\u0119 i na program do pieczenia chleba pe\u0142noziarnistego (razowego &#8211; u mnie jest to program 3).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bogaty w b\u0142onnik chleb w pe\u0142ni razowy, z dodatkiem \u015bwie\u017cego, pachn\u0105cego mas\u0142a i odrobin\u0105 miodu. Zdrowy chleb, idealny do tost\u00f3w i grzanek. Przepis zaczerpn\u0119\u0142am z ksi\u0105\u017cki M. Beile &#8222;Chleb w\u0142asnego wypieku&#8221;. Proporcje na bochenek o wadze ok. 1000g. Sk\u0142adniki: 380ml wody 600g m\u0105ki pszennej razowej (typ 2000) 60g mi\u0119kkiego mas\u0142a 1,5 \u0142y\u017ceczki soli 1,5 \u0142y\u017ceczki [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[346],"tags":[357,363,350],"_links":{"self":[{"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/posts\/1521"}],"collection":[{"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1521"}],"version-history":[{"count":9,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/posts\/1521\/revisions"}],"predecessor-version":[{"id":3270,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/posts\/1521\/revisions\/3270"}],"wp:attachment":[{"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}