5 TIL HVERDAG

Af Christine Bille Nielsen.

Grove pølsehorn (4 personer) 30 g gær3 dl lunkent vand1 spsk. raps-eller olivenolie1½ tsk. salt1 spsk. honning150 g fuldkornshvedemel300 g hvedemel10 små pølser, f.eks. brunchpølser eller kyllingepølser1 æg Til servering: TomatketchupSennep Opløs gæren i vandet i en stor skål. Tilsæt olie, salt, honning, fuldkornsmel og det meste af hvedemelet. Ælt dejen, og tilsæt løbende resten af melet under æltningen, til dejen er glat og smidig og lige akkurat slipper fingrene. Lad dejen hæve lunt og tildækket i en 1 time. Del dejen i 10 stykker. Tril hvert stykke til en lang pølse på ca. 25 cm. Rul dejen rundt om hver pølse. Læg pølsehornene på en plade med bagepapir med god plads imellem, og lad dem efterhæve i 30 minutter. Pisk ægget sammen, og pensl forsigtigt pølsehornene. Bag dem ved 190° i ca. 20 minutter,…

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Familie Journal (Digital) - 1 Issue, Uge 39 2020

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