https://oppskrifter.rangoy.com/index.php?action=history&feed=atom&title=S-13_br%C3%B8det 2026-05-19T10:49:46Z Revisjonshistorikk for denne siden MediaWiki 1.37.1 https://oppskrifter.rangoy.com/index.php?title=S-13_br%C3%B8det&diff=211&oldid=prev 2015-04-16T19:04:36Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="nb"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Eldre revisjon</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revisjonen fra 16. apr. 2015 kl. 19:04</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l9">Linje 9:</td> <td colspan="2" class="diff-lineno">Linje 9:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 100 g havregryn</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* 100 g havregryn</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* ca. 200 g frø (linfrø, solsikkefrø, gresskarkjerner, sesamfrø etc.)</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* ca. 200 g frø (linfrø, solsikkefrø, gresskarkjerner, sesamfrø etc.)</div></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Bland gjæren<del style="font-weight: bold; text-decoration: none;">, </del>saltet <del style="font-weight: bold; text-decoration: none;">og litt av vannet og rør til gjæren er løst opp</del>. Tilsett <del style="font-weight: bold; text-decoration: none;">melet og resten av </del>vannet og delt deigen. <del style="font-weight: bold; text-decoration: none;">Lag gjerne </del>deigen i <del style="font-weight: bold; text-decoration: none;">god tid </del>på <del style="font-weight: bold; text-decoration: none;">forhånd, da trenger </del>du ikke <del style="font-weight: bold; text-decoration: none;">like mye gjær og du slipper at bunnen virker rå når pizzaen er stekt</del>.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Bland <ins style="font-weight: bold; text-decoration: none;">melet, frø, gryn, </ins>gjæren <ins style="font-weight: bold; text-decoration: none;">og </ins>saltet. Tilsett vannet og delt deigen. <ins style="font-weight: bold; text-decoration: none;">Ha </ins>deigen i <ins style="font-weight: bold; text-decoration: none;">to store smurte brødformer og la dem heve. Stek i ca 1 time </ins>på <ins style="font-weight: bold; text-decoration: none;">210 grader. De siste 10-20 minuttene kan </ins>du <ins style="font-weight: bold; text-decoration: none;">godt legge litt matpapir over slik at de </ins>ikke <ins style="font-weight: bold; text-decoration: none;">blir for mørke på toppen</ins>.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Frokost]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Frokost]]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Brød]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Brød]]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Lunsj]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Lunsj]]</div></td></tr> </table>

Rangoy https://oppskrifter.rangoy.com/index.php?title=S-13_br%C3%B8det&diff=94&oldid=prev 2012-10-02T15:13:08Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="nb"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Eldre revisjon</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revisjonen fra 2. okt. 2012 kl. 15:13</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l10">Linje 10:</td> <td colspan="2" class="diff-lineno">Linje 10:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* ca. 200 g frø (linfrø, solsikkefrø, gresskarkjerner, sesamfrø etc.)</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>* ca. 200 g frø (linfrø, solsikkefrø, gresskarkjerner, sesamfrø etc.)</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Bland gjæren, saltet og litt av vannet og rør til gjæren er løst opp. Tilsett melet og resten av vannet og delt deigen. Lag gjerne deigen i god tid på forhånd, da trenger du ikke like mye gjær og du slipper at bunnen virker rå når pizzaen er stekt.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Bland gjæren, saltet og litt av vannet og rør til gjæren er løst opp. Tilsett melet og resten av vannet og delt deigen. Lag gjerne deigen i god tid på forhånd, da trenger du ikke like mye gjær og du slipper at bunnen virker rå når pizzaen er stekt.</div></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Category:<del style="font-weight: bold; text-decoration: none;">Middag</del>]]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Category:<del style="font-weight: bold; text-decoration: none;">Kos</del>]]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Frokost]]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Category:<ins style="font-weight: bold; text-decoration: none;">Brød</ins>]]</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Category:<ins style="font-weight: bold; text-decoration: none;">Lunsj</ins>]]</div></td></tr> </table>

Rangoy https://oppskrifter.rangoy.com/index.php?title=S-13_br%C3%B8det&diff=39&oldid=prev 2011-12-26T13:51:22Z

<p>Ny side: 2 store brød: * 1/4 pk fersk gjær * 1 ts salt * 4 ss olivenolje * 1,5 l vann * 800 g sammalt hvete fin * 700 g sammalt hvete grov * 100 g havregryn * ca. 200 g frø (linfrø, solsikkefr...</p> <p><b>Ny side</b></p><div>2 store brød:<br /> <br /> * 1/4 pk fersk gjær<br /> * 1 ts salt<br /> * 4 ss olivenolje<br /> * 1,5 l vann<br /> * 800 g sammalt hvete fin<br /> * 700 g sammalt hvete grov<br /> * 100 g havregryn<br /> * ca. 200 g frø (linfrø, solsikkefrø, gresskarkjerner, sesamfrø etc.)<br /> Bland gjæren, saltet og litt av vannet og rør til gjæren er løst opp. Tilsett melet og resten av vannet og delt deigen. Lag gjerne deigen i god tid på forhånd, da trenger du ikke like mye gjær og du slipper at bunnen virker rå når pizzaen er stekt.<br /> [[Category:Middag]]<br /> [[Category:Kos]]</div>

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