Kako spečemo domač kruh? Sveže pečen domač kruh je resnično najboljši! Čeprav lahko kruh danes kupimo na vsakem vogalu, ga vseeno lahko občasno spečemo tudi sami. Za peko kruha res ne potrebujemo veliko, moko, vodo, kvas in sol.
Za peko posebnih kruhov, kot je mlečni kruh, kruh s semeni ali zeliščni kruh, potrebujemo nekoliko več sestavin, a osnova je enaka.
Domači kruh – super recepti za peko kruha
Za peko kruha običajno uporabljamo sveži pekovski kruh, ali suhi kvas. Vse pogosteje pa se v naše kuhinje vračajo tudi droži, kislo testo. Poleg domačega kruha, je najbolj priljubljena orehova potica, ki jo tudi delamo iz kvašenega testa. Seveda lahko spečemo tudi kruh brez gnetenja, kruh brez kvasa, brezglutenski kruh ali celo lchf kruh. Pri peki kruha moramo poznati nekaj osnov.
Gnetenje testa je nujno, da se sestavine pomešajo in če uporabljamo suhi kvas, da se ta aktivira. Ko testo gnetemo, se tudi raztegne gluten v moki in zato testo tudi boljše vzhaja. Prvo vzhajanje lahko traja uro ali celo več, ko pa testo drugič pregnetemo in oblikujemo hlebčke ali štručke, pa ga pustimo vzhajati najmanj pol ure.
Testo ne smemo pustiti predolgo vzhajati, saj se nam lahko kasneje v pečici sesede. Kruh vedno pečemo v vnaprej segreti pečici, najprej pri 200 stopinjah C ali več, po 15 minutah pa lahko temperaturo nekoliko znižamo. Čas in temperatura, sta običajno navedena v posameznih receptih.
Kruh je pečen, ko je lepo narasel in dobi lepo, zlato rjavo barvo in ko po njem potrkamo, mora zveneti votlo. Ko je kruh pečen, ga ohladimo in ga narežemo šele čez pol ure.
Kazalo
Kruh s semeni
Kruh s semeni je odličen kruh, ki ga spečemo z različnimi semeni. Danes bomo uporabili sončnična in lanena semena.
Recept za kruh s semeni:
- 475 gramov mešanice pšenične in ržene moke, z dodatkom ječmenovega sladu in fermentiranih zrn pšenice (moka malthouse)
- 2 žlici masla
- 1 žlica rjavega sladkorja
- 1 žlička soli
- 3 žlice sezamovih semen
- 3 žlice sončničnih semen
- 3 žlice lanenih semen
- 1 žlička in 1/4 suhega kvasa
- 300 ml vode
- mleko za premaz
Moko stresemo v večjo posodo, dodamo maslo in ga s prsti vtiramo v moko, da dobimo zmes podobno drobtinam. Primešamo sladkor, sol, semena in kvas. Postopoma vmešamo toliko vode, da dobimo mehko testo. Na rahlo pomokanem delovnem pultu testo temeljito gnetimo najmanj 5 minut, da postane gladko in elastično.
Testo nato položimo v skledo, ga pokrijemo in ga damo vzhajat na toplo mesto. Prvič naj testo vzhaja najmanj eno uro.
Ko je testo vzhajano, ga zvrnemo na delovno površino in ga spet 5 minut gnetemo. Iz testa nato oblikujemo hlebec in ga damo na namaščen pekač ali v model za kruh. Hlebec pokrijemo in ga pustimo na toplem vzhajati še 30 minut. Nato testo premažemo z malo mleka in ga povrhu potresemo še z nekaj semeni.
Kruh pečemo v naprej segreti pečici pri 200 stopinjah C, približno 30 minut. Kruh je pečen, ko dobi lepo zlato barvo in zveni votlo ko po njem potrkamo.
Sveže pečen kruh s semeni se odlično poda k polnjenim paprikam!
Ajdov kruh z orehi
Ajdov kruh z orehi je prava kulinarična poslastica, ponudimo ga lahko k fižolovi enolončnici. Za pripravo potrebujemo naslednje sestavine:
- 175 gramov ajdove moke
- 150 gramov polnozrnate moke
- 150 gramov ostre bele moke
- 1 žlica rjavega sladkorja
- 1 žlička soli
- 1 žlička in 1/2 suhega kvasa
- 2 žlici olivnega olja
- 325 ml vode
- 1/2 skodelice nasekljanih orehov
V večji skledi zmešamo vse vrste moke, dodamo sladkor, sol in kvas. Prilijemo olje in vmešamo toliko vode, da dobimo mehko testo. Na rahlo pomokanem delovnem pultu testo temeljito gnetemo najmanj 5 minut, dokler ne postane gladko in elastično.
Nato v testo postopoma vmesimo orehe in ga položimo nazaj v skledo. Testo prekrijemo z naoljeno folijo za živila in ga damo vzhajat na toplo mesto za najmanj 1 uro.
Ko je testo dovolj vzhajano, ga zvrnemo na pomokano površino in ga dobro pregnetemo, ter ga nato oblikujemo v hlebec. Testo premaknemo na namaščen pekač, po vrhu z nožem zarežemo mrežast vzorec. Testo pokrijemo in ga damo na toplo vzhajat še za pol ure.
Kruh pečemo v naprej segreti pečici pri 200 stopinjah C približno 25 minut.
Pehtranov kruh z bučkami
Zdrav in okusen kruh z pehtranom in bučkami! Recept:
- 150 gramov naribanih bučk
- 500 gramov ostre bele moke
- 1 nastrgana limonina lupina
- 1 žlica sesekljanega pehtrana
- 1 žlička sladkorja v prahu
- 2 žlički soli
- sveže zmlet črni poper
- 1 žlička in pol suhega kvasa
- 2 žlici olivnega olja
- 200 ml vode
Bučke grobo naribamo in popivnamo s papirnato brisačko. V večjo skledo stresemo moko, primešamo limonino lupinico, pehtran, sladkor, sol, poper in kvas. Dodamo naribane bučke, prilijemo olje in vmešamo toliko vode, da dobimo mehko testo.
Na pomokani površini testo temeljito pregnetemo, da postane gladko in elastično. Položimo ga nazaj v skledo in ga prekrijemo z naoljeno folijo. Testo damo vzhajat v topel prostor za približno 1 uro.
Ko je testo dovolj vzhajano, ga zvrnemo na pomokano površino, ga dobro pregnetemo in oblikujemo štruci, ki jo položimo na namaščen pekač. Štruco pokrijemo in jo pustimo vzhajati še 30 minut.
Kruh pečemo pri 200 stopinjah C približno 30 minut. Kruh je pečen ko postane zlato rjave barve.
Bananin kruh s čokolado
Čudovita sladica z banano in čokolado! Recept za bananin kruh:
- 300 gramov zrelih banan
- 2 žlički limonovega soka
- 500 gramov ostre moke
- 2 žlici mleka v prahu
- 1/2 žličke soli
- 2 žlički sladkorja v prahu
- 2 žlici masla
- 1 zavitek pekovskega suhega kvasa
- 200 ml vode
- 175 gramov mlečne čokolade
Banane olupimo in jih z vilicami zmečkamo, vmešamo limonin sok. V skledo damo moko, mleko v prahu, sol in sladkor. Dodamo maslo in ga s prsti vtremo v moko, da dobimo grobo maso. Dodamo kvas, zmečkano banano in postopoma toliko vode, da dobimo mehko testo.
Testo nato dobro pregnetemo, da postane elastično in gladko, ter ga damo vzhajat. Testo naj vzhaja na toplem najmanj 1 uro. Ko je dovolj vzhajano, ga še enkrat pregnetemo.
Čokolado razlomimo na kocke in jo vmesimo v testo, ki ga oblikujemo v štruco ali hlebček, ter ga damo na namaščen pekač. Testo pokrijemo in pustimo vzhajati še pol ure.
Bananin kruh pečemo pri 200 stopinjah približno 20 minut.
Makovke
Sveže pečene domače makovke so nekaj najboljšega za zdrav in uravnotežen zajtrk. Peka makovk je lahko čisto preprosta, če se držimo navodil v receptu.
Recept za najboljše domače makovke:
- 1/2 kg moke
- 2 jajci
- 1/2 kocke svežega kvasa
- 2 žlici sladkorja
- 1 žličko soli
- 300 ml mleka
- 30 g masla
- mak
V skodelico nadrobimo polovico kocke svežega kvasa, dodamo žlico sladkorja in prelijemo z 100 ml mlačnega mleka. Vse sestavine premešamo, pokrijemo s krpo in počakamo, da se naredi kvasec. V večjo posodo presejemo moko, naredimo jamico in vanjo zlijemo kvasec, mlačno mleko, stopljeno maslo in jajca. Sol posujemo ob robu in nato postopoma zmešamo z moko in zamesimo testo.
Pri gnetenju si lahko pomagamo z kuhinjskim robotom. Gnetemo toliko časa, da dobimo prožno in gladko testo. Ko je testo primerno prožno, ga damo v pomokano posodo, pokrijemo in pustimo vzhajati približno eno uro. Ko je testo dovolj vzhajano, ga še enkrat pregnetemo in razvaljamo v pravokotnik, približno 1 cm debeline. Razrežemo ga na manjše kvadratke in jih zavijemo v štručko.
Štručke nato najprej pomočimo v razžvrkljano jajce in nato še v maku. Štručke polagamo na pekač, ki smo ga obložili s papirjem za peko in jih pustimo vzhajati še približno 20 minut. Nato pečico ogrejemo na 180 stopinj C in pečemo približno 30 minut.
Velikonočna pletenica
Za Veliko noč poznamo veliko tradicionalnih slovenskih jedi, običajno spečemo orehovo potico, skuhamo šunko, naribamo hren in pobarvamo pirhe. Za popestritev velikonočnega jedilnika pa lahko spečemo tudi velikonočno pletenico.
Recept za velikonočno pletenico:
- 500 g moke
- 1 zavojček suhega kvasa
- 50 g sladkorja
- 1 vaniljev sladkor
- ščepec soli
- 2 jajci
- 1 beljak
- 1/4 l sladke smetane
- 1 rumenjak za premaz
- 1 žlica mleka za premaz
Moko najprej presejmo in dodamo suh kvas. Dodamo še ostale sestavine in zamesimo kvašeno testo, ga damo vzhajat, počakamo da naraste na dvojno velikost. Ko je testo vzhajano ga še enkrat pregnetemo. Iz dveh tretjin testa oblikujemo tri dolge svaljke in jih prepletemo v pletenico.
Pletenice položimo na pekač, ki smo ga obložili s papirjem za peko. Z valjarjem za testo po dolgem vtisnemo vdolbino v pletenico, vdolbino premažemo z razžvrkljanim rumenjakom in mlekom. Iz preostalega testa oblikujemo tri svaljke dolge približno 35 cm in jih prepletemo v kito in jo položimo na večjo pletenico. Ponovo počakamo da vzhaja, nato jo premažemo z razžvrkljanim jajcem.
Pletenico pečemo pri 180 stopinjah C 35 minut.
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