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39
Franskbrød
Sigtet eller groft hvedemel 450 gram
Gær (tør) 4 tsk.
Olie 3 spsk.
Mælk 2-3 spsk.
Salt 1 tsk. (med top)
Sukker 1 1/2 tsk.
Vand 250 ml.
Fuldkornsbrød
Fuldkornsmel 450 gram
Gær (tør) 4 tsk.
Olie 3 spsk.
Mælk 2 spsk.
Salt 1 tsk. (med top)
Sukker 1 1/2 spsk.
Vand 260 ml.
Blandet brød
Hvedemel 400 gram
Grahamsmel
(eller anden melsort) 50 gram
Gær 4 tsk.
Olie 3 spsk.
Mælk 2 spsk. mælk
Yoghurt 1 spsk.
Salt 1 tsk. (med top)
Sukker 1 1/2 tsk.
Vand 250 ml.
VÆR IKKE BANGE FOR AT PRØVE DIG LIDT FREM
Selvfølgelig kan du med det samme bage et brød ved hjælp af en af opskrifterne. Men når du bliver
mere øvet, er det sjovt at eksperimentere lidt med forskellige ingredienser. For at kunne gøre dette, er det
praktisk at vide lidt mere om de forskellige ingredienser, der bruges til brødbagning. I det følgende finder
du forskellige råd og oplysninger, du kan drage gavn ved brødbagningen.
MEL
Hovedbestanddelen af brød er mel. Der findes mange forskellige slags mel og melblandinger, og det er af
stor betydning hvilken kornsort, du vælger til dit brød. Groft hvedemel indeholder f. eks. så meget gluten,
at det hæver bedre end andre ´tungere´ melsorter. Gluten er æggehvidestoffer i kornsorter som hvede,
havre, rug og byg. Æggehvidestofferne danner under hævningen en forbindelse, der fastholder
kuldioxidboblerne, og det er den proces, der får brødet til at hæve.
Patent- eller husholdningsmel
Det allerlyseste mel hedder patentmel eller husholdningsmel. De indeholder så at sige næsten ingen
kerner eller kimdele, men meget gluten. Denne melsort bliver for det meste brugt til at jævne supper og
sovse med og kan også udmærket bruges til at bage (fransk)brød af.
Sigtet og groft hvedemel
Sigtet hvedemel er hvidt hvedemel. Groft hvedemel er mere gråligt og indeholder små
mængder af kerner og kimdele. Både sigtet og groft hvedemel indeholder også meget gluten.
Fuldkorns(hvede-)mel
Fuldkornsmel bliver malet af de hele, ubehandlede hvedekerner og indeholder alle hvedekerner
og kimdele. Fuldkornsmel er ligesom groft hvedemel meget glutenrigt, men ‘mindre let’
grund af kernerne og kimdelene. Derfor bliver brødet mere kompakt, hvis det udelukkende er
bagt af fuldkornsmel. De fleste hjemmebagere kommer derfor også lidt groft hvedemel i.
39


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