\nTase: keskmine<\/span>
\nKogus: kaks leiba<\/span><\/p>\n
![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/02\/Rukki-nisujahu-leib-blog3.jpg\")
<\/p>\n
Koostisosad:<\/span> Valmistamine:<\/span> Selline leebem, aga p\u00e4ris maitsev variant klassikalisest rukkijahu leivast. Leebemaks teeb selle leiva umbes 30-35% nisujahu kasutamine. Lisaks muidugi seemned, mida v\u00f5ib panna leivale sisse v\u00f5i ka leib nendega katta. Valmistamisaeg: 20 min taigna ettevalmistus, 3h esimene taigna kerkimine. 10 min leivap\u00e4tside vormimine, 3h toatemperatuuril kuni \u00fcle\u00f6\u00f6, sellisel juhul k\u00fclmkapis kergitamine, 30-50 min k\u00fcpsetamine Tase: […]<\/p>\n","protected":false},"author":1,"featured_media":1364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408],"tags":[410],"class_list":["post-1360","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leib","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\/1360","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=1360"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1360\/revisions"}],"predecessor-version":[{"id":1367,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1360\/revisions\/1367"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1364"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n700 g rukki t\u00e4isterajahu (kasutasin \u201eLoodusv\u00e4gi\u201c mahe t\u00e4istera jahu)
\n300 g nisujahu (550)
\n720 g vett
\n350 g juuretist
\n75 g leivasiirupit (Dansukker)
\n10 g meresoola
\n100 g k\u00f5rvitsaseemneid
\n100 g p\u00e4evalilleseemneid
\nPeot\u00e4is seguseemneid leiva katmiseks (soovi korral)<\/p>\n
\n1. Sega suures kausis kokku k\u00f5ik komponendis
\n2. Sega tainast k\u00e4ega kuni see 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 jaga kaheks v\u00f5rdseks osaks, vala t\u00f6\u00f6pinnale, tee k\u00e4ed ja t\u00f6\u00f6pind \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. Juhul kui soovid leiba katta seemnetega, \u00e4ra jahu r\u00e4tikule raputa. Vala seemned taldrikule ja veereta leivap\u00e4tsi \u00fchte k\u00fclge seemnetes ja aseta kaussi r\u00e4tikule seemnetega pool all. Hommikul \u00e4rgates v\u00f5ta kerkinud tainas v\u00e4lja kergelt soojenema, aja ahi kuumaks ning k\u00fcpseta v\u00e4rske leib. Leiba v\u00f5ib k\u00fcpsetada kuni 48h hiljem, ilma, et maitse oluliselt muutuks.
\n6. 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.
\n7. 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
\n8. K\u00fcpseta potis 25 minutit kaanega (kergitamine) ja 20 minutit ilma kaaneta (kr\u00f5beda kooriku tekkimine). Juhul kui ei kasutata potti, siis k\u00fcpseta 45 min.
\nValmis!!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/02\/Rukki-nisujahu-leib-blog1.jpg\")
<\/p>\n