{"id":7796,"date":"2015-01-29T21:35:49","date_gmt":"2015-01-29T19:35:49","guid":{"rendered":"http:\/\/ylle.mrt.ee\/?p=7796"},"modified":"2015-01-29T21:35:49","modified_gmt":"2015-01-29T19:35:49","slug":"ikka-leiva-lainel","status":"publish","type":"post","link":"https:\/\/ylle.mrt.ee\/?p=7796","title":{"rendered":"Ikka leiva lainel"},"content":{"rendered":"

Miks keegi mulle varem ei \u00f6elnud, et leiva k\u00fcpsetamiseks pole vaja suhkrut, jahu, juuretist ega mingit mitmep\u00e4evast m\u00e4ssamist, kergitamist ja noh, \u00fcle\u00fcldse seda, et leiva k\u00fcpsetamine on lihtne?<\/p>\n

\"OLYMPUS<\/a>\u00a0Tegin \u00fcksp\u00e4ev varem sellist rukkikliidega seemneleiba, milles on 2 spl ps\u00fclliumit ja see seisis v\u00e4ga h\u00e4sti koos, tainas juba ise kleepis nii korralikult, et v\u00f5isin muretult p\u00e4tsi ahju l\u00fckata (pildil vasakpoolne on selline). T\u00e4na tegin teise leiva sellise, kust j\u00e4tsin ps\u00fclliumi \u00e4ra ja \u00fcllatus-\u00fcllatus, ka see seisab koos t\u00e4itsa nagu p\u00e4ris (pildil parempoolne). Tundub, et olen j\u00f5udnud jahuta leiva ideaalversioonini, sest pole siin ei muna ega jogurtit ega isegi v\u00f5id, r\u00e4\u00e4kimata kergitusainetest. Mulle v\u00e4ga meeldib. Vot ongi n\u00fc\u00fcd \u00fcks talupoeglik leib, lihtne selline.<\/p>\n

Rukkikliidega seemneleib:<\/p>\n

3 dl linaseemneid
\n2 dl p\u00e4evalilleseemneid
\n1 dl k\u00f5rvitsaseemneid
\n3 dl rukkikliisid
\n1 tl soola
\n5 dl kuuma vett<\/p>\n

Keera k\u00f5ik kokku ja k\u00fcpseta 180-kraadises ahjus 1 tund.<\/p>\n

Olen jupp aega nuputanud, kas leidub mingeid selliseid kodumaiseid seemneid, mis vees vedeledes tekitaks samasuguse kena “liimi” v\u00f5i \u00f5ieti tarretise nagu chiaseemned. Korra isegi k\u00e4is peast l\u00e4bi, et \u00e4kki linaseemnetega saab seda trikki teha, aga polnud katsetanud. T\u00e4na \u00fcks tuttav \u00fctles, et ongi nii – kui linaseemneid \u00fcle\u00f6\u00f6 vees hoida, saabki paraja olluse, v\u00e4ga chialaadse asja. Ma leivatainast tehes seda k\u00fcll ei katsetanud, sest polnud aega homseni oodata, aga j\u00e4lgisin tainast segades, mismoodi see muudkui paksenes ja paksenes ja siduvamaks muutus ja ausalt \u00fcteldes ei saanudki aru, kas see t\u00f5esti ongi linaseemnetest v\u00f5i siis reageerib see v\u00e4hene jahuraasuke, mis rukkikliide k\u00fcljes on. Vist ikkagi linaseemned liimivad kuuma vette sattudes, sest rukkikliid tolmavad k\u00fcll, aga jahu j\u00e4\u00e4nuseid on neis loodetavasti ikkagi \u00fcliv\u00e4he.<\/p>\n

Ma armastan rukkileiba, aga s\u00fcsivesikuvaba elu t\u00e4hendab paraku seda, et jahusid s\u00fc\u00fca ei v\u00f5i. Rukkikliid on t\u00e4nuv\u00e4\u00e4rne aseaine, sest s\u00fcsikaid on neis minimaalselt ja leivale annavad need ikkagi p\u00e4ris hea rukkileiva maitse. Mul endal seedimisega probleeme pole olnud, aga igatahes on n\u00fc\u00fcd mitme inimese peal testitud, et piisab paarist viilust seemneleivast, et k\u00f5ht igap\u00e4evaselt mugavalt l\u00e4bi k\u00e4iks. Nii suures koguses kiudaineid nagu rukkikliidega seemneleib, ei sisalda \u00fckski poest ostetud p\u00e4ts.<\/p>\n

Ja kui ma n\u00fc\u00fcd m\u00f5tlen, milliste argumentidega lugupeetud biokeemik Zilmer \u00fchel konverentsil lowcarb<\/em> s\u00f6\u00f6mist naeruv\u00e4\u00e4ristas (teie toidus puuduvad kiudained!), siis on tal \u00fcks vastuargument v\u00e4hem – me s\u00f6\u00f6me kiudaineid ja mitte v\u00e4he, kindlasti s\u00f6\u00f6me neid rohkem kui need, kes igap\u00e4evaselt oma soolestikku jahudega kitivad.<\/p>\n","protected":false},"excerpt":{"rendered":"

Miks keegi mulle varem ei \u00f6elnud, et leiva k\u00fcpsetamiseks pole vaja suhkrut, jahu, juuretist ega mingit mitmep\u00e4evast m\u00e4ssamist, kergitamist ja noh, \u00fcle\u00fcldse seda, et leiva k\u00fcpsetamine on lihtne? \u00a0Tegin \u00fcksp\u00e4ev varem sellist rukkikliidega seemneleiba, milles on 2 spl ps\u00fclliumit ja see seisis v\u00e4ga h\u00e4sti koos, tainas juba ise kleepis nii korralikult, et v\u00f5isin muretult p\u00e4tsi […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-7796","post","type-post","status-publish","format-standard","hentry","category-napikud"],"_links":{"self":[{"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/posts\/7796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7796"}],"version-history":[{"count":1,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/posts\/7796\/revisions"}],"predecessor-version":[{"id":7798,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/posts\/7796\/revisions\/7798"}],"wp:attachment":[{"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}