{"id":1286,"date":"2020-01-19T09:54:33","date_gmt":"2020-01-19T07:54:33","guid":{"rendered":"http:\/\/andrestover.com\/?p=1286"},"modified":"2020-01-19T09:54:33","modified_gmt":"2020-01-19T07:54:33","slug":"sourdough-rye-bread-iv","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/sourdough-rye-bread-iv\/","title":{"rendered":"Juuretisega rukkijahu leib (IV)"},"content":{"rendered":"

Rukkileib oli kuni keskajani Euroopa p\u00f5haosas inimeste \u00fcks p\u00f5hitoitudest. T\u00e4nap\u00e4eval on see levinud paljudes riikides sealhulgas Eestis, Soomes, Venemaal, Saksamaal, L\u00e4tis, Leedus, Poolas, samuti Iisraelis. See on m\u00f5ningal m\u00e4\u00e4ral levinud ka P\u00f5hja Ameerikas, USAs ja Kanadas eelk\u00f5ige Iisraeli p\u00e4ritolu rukkileivat\u00fc\u00fcbid. Rukkijahust valmistatud leib ei moodusta sedav\u00f5rd tugevat gluteeniv\u00f5rgustikku nagu nisuhaju, leivap\u00e4tsi tehes ei saa ega ole vaja seda s\u00f5tkuda \u00fchtlaseks, sitkeks ja siledaks taignaks. Pigem j\u00e4etakse tainas vedelam, et tagada \u00f5hulisemat struktuuri k\u00fcpsetatud leivale. Rukkijahuleib on tumedam kui nisujahu leib, samuti on see tihkem ja kergelt n\u00e4tske, mis on rukkijahu omadused. Tumedust annab ka sageli leivataignasse lisatud karamellistatud suhkur.<\/p>\n

\"\"
\nValmistasin rukkileiba kasutades selleks juuretist, mille \u201el\u00fclitasin \u00fcmber\u201c rukkijahu peale 3 p\u00e4eva enne leivategu. Selleks lisasin nisujahu asemel juurestisse rukkijahu ja h\u00e4stit\u00f6\u00f6tav juuretis kerkib teise jahut\u00fc\u00fcbiga sama h\u00e4sti. Mina lisasin leivale ka k\u00f5rvitsa ja p\u00e4evalilleseemneid.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 20 min taigna ettevalmistus, 3h esimene taigna kerkimine. 10 min leivap\u00e4tside vormimine, 3h kuni \u00fcle\u00f6\u00f6 (k\u00fclmkapis) kergitamine, 30-50 min k\u00fcpsetamine<\/span>
\nTase: keskmine<\/span>
\nKogus: kaks leiba<\/span><\/p>\n

Koostisosad:<\/span>
\n1 kg rukki t\u00e4isterajahu (kasutasin \u201eLoodusv\u00e4gi\u201c mahe t\u00e4istera jahu)
\n720 g vett
\n700 g juuretist
\n75 g leivasiirupit (Dansukker)
\n10 g meresoola
\n100 g k\u00f5rvitsaseemneid
\n100 g p\u00e4evalilleseemneid<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Sega suures kausis kokku k\u00f5ik komponendis
\n2. Sega tainast k\u00e4ega kausis kuni tainas on \u00fchtlaselt segunenud.
\n3. Silu m\u00e4rja k\u00e4ega pind kergelt siledaks, raputa \u00fcle natukese jahuga, kata kinni ja pane toasooja 3 tunniks kerkima
\n4. Kerkinud tainas l\u00f5ika noa v\u00f5i taignakaabitsa abil kaheks v\u00f5rdseks osaks, vala t\u00f6\u00f6pinnale, tee k\u00e4ed \u00f5liseks, vormi taignast kaks palli.
\n5. Aseta puhast k\u00f6\u00f6gir\u00e4tik nii suurde kaussi kui suur su leib l\u00f5puks tulema peab. Liiga laias kausis vajub leib liiga lamedaks. V\u00f5id kasutada spetsiaalseid taignakorve, k\u00f5psetusvormi, karpi v\u00f5i mida iganes veel. Puista k\u00f6\u00f6gir\u00e4tik kergelt jahuga \u00fcle, aseta tainas r\u00e4tikule, raputa natuke jahu taignapalli pinnale, kata kinni ning lase taignal kerkida 3 tundi toatemoperatuuril v\u00f5i aseta 12-16 tunniks k\u00fclmkappi. Hommikul \u00e4rgates v\u00f5ta kerkinud tainas v\u00e4lja kergelt soojenema, aja ahi kuumaks ning k\u00fcpseta p\u00fchapeva hommikuks perele v\u00f5i s\u00f5pradele v\u00e4rske leib.
\n8. Peale kergitamist kalluta leivap\u00e4ts umbes 25 cm laiusega k\u00fcpsetuspaberi ribale. Eemalda ettevaatlikult k\u00f6\u00f6gir\u00e4tik, l\u00f5ika v\u00e4ga terava \u00f5hukese noaga v\u00f5i parem \u017eiletiteraga leivale muster pagari tunnuseks ja kaunistuseks.
\n9. K\u00fcpsetamiseks on mitu erinevat v\u00f5imalust. Aja ahi 230-250 kraadi kuumuseni. Aseta ahju vann vee jaoks, aga \u00e4ra vett pane. Teine v\u00f5imalus on kasutada malmist ahjupotti. Ma olen proovinud m\u00f5lemat varianti. Kuni siiani t\u00f5\u00f5tab ahjupoti variant paremini, leib kerkib k\u00f5rgemaks. Aja ahjupott ahjus tuliseks. T\u00f5sta leib k\u00fcpsetuspaberiga servadest t\u00f5stes ahjupotti, piserda potti vett, sule kaanega ning k\u00fcpseta. Ilma ahjupotita libista leib \u00f5hukese puust l\u00f5ikelaua v\u00f5i leivalabida abil ahju, vala kuuma vett vesivanni, et tekiks palju auru, piserda vett ka ahju ja k\u00fcpseta
\n10. K\u00fcpseta potis 25 minutit kaanega (kergitamine) ja 25 minutit ilma kaaneta (kr\u00f5beda kooriku tekkimine). Juhul kui ei kasutata potti, siis k\u00fcpseta 45 min.<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Rukkileib oli kuni keskajani Euroopa p\u00f5haosas inimeste \u00fcks p\u00f5hitoitudest. T\u00e4nap\u00e4eval on see levinud paljudes riikides sealhulgas Eestis, Soomes, Venemaal, Saksamaal, L\u00e4tis, Leedus, Poolas, samuti Iisraelis. See on m\u00f5ningal m\u00e4\u00e4ral levinud ka P\u00f5hja Ameerikas, USAs ja Kanadas eelk\u00f5ige Iisraeli p\u00e4ritolu rukkileivat\u00fc\u00fcbid. Rukkijahust valmistatud leib ei moodusta sedav\u00f5rd tugevat gluteeniv\u00f5rgustikku nagu nisuhaju, leivap\u00e4tsi tehes ei saa ega […]<\/p>\n","protected":false},"author":1,"featured_media":1289,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,19],"tags":[473,410],"class_list":["post-1286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leib","category-rahvustoidud","tag-estonia","tag-rye","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1286"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1286\/revisions"}],"predecessor-version":[{"id":1294,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1286\/revisions\/1294"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1289"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}