{"id":359,"date":"2019-08-08T10:26:21","date_gmt":"2019-08-08T08:26:21","guid":{"rendered":"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/"},"modified":"2024-02-07T09:16:21","modified_gmt":"2024-02-07T08:16:21","slug":"slik-baker-du-brod-uten-gjaer","status":"publish","type":"post","link":"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/","title":{"rendered":"Slik baker du br\u00f8d uten gj\u00e6r"},"content":{"rendered":"<div class=\"mills-block-featured alignwide alignwide wp-block-mills-block-featured\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" style=\"width:100%;height:100%;object-fit:cover\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-hovedbilde_1920.jpg\" class=\"wp-block-cover__image-background\" alt=\"Br\u00f8dbaking uten gj\u00e6r\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-hovedbilde_1920.jpg 1920w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-hovedbilde_1920-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-hovedbilde_1920-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-hovedbilde_1920-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-hovedbilde_1920-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-hovedbilde_1920-80x53.jpg 80w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><div class=\"wp-block-cover__inner-container\">\n<h1 class=\"has-text-align-center wp-block-post-title has-text-color has-neutral-1000-color\">Slik baker du br\u00f8d uten gj\u00e6r<\/h1>\n\n<p class=\"t2-ingress has-text-align-center align wp-block-t2-ingress\">Enten du mangler gj\u00e6r, ikke t\u00e5ler gj\u00e6r eller bare vil ha br\u00f8dbaksten klar i en fei finnes det flere gode alternativer til vanlig br\u00f8dbakst. Her deler Anne Cathrine Gulbrandsen fra matbloggen \u00abENEst\u00e5ende mat\u00bb sine beste tips til hvordan du best baker br\u00f8d uten gj\u00e6r. \n<\/p>\n\n<div class=\"has-text-align-center mills-published-date wp-block-post-date has-text-color has-neutral-1000-color\"><time datetime=\"2019-08-08T10:26:21+02:00\">08. august 2019<\/time><\/div>\n<\/div><\/div>\n\n\n\t\t<div class=\"has-background has-neutral-0-background-color is-style-vertical-spacing alignwide wp-block-mills-section has-background has-neutral-0-background-color\">\n\t\t\t<div class=\"wp-block-mills-section__inner aligncenter\">\n\t\t\t\t\n\n<div class=\"wp-block-group alignfull card-info is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-text-align-left\">\u2013 Jeg er veldig glad i nybakt br\u00f8d og bare duften er jo verd innsatsen i seg selv. Men som \u00abenest\u00e5ende\u00bb husholdning er det begrenset hvor mye br\u00f8d jeg faktisk spiser og det g\u00e5r ofte lang tid mellom hver gang jeg tar frem kj\u00f8kkenmaskinen for \u00e5 sette en gj\u00e6rdeig. Et godt alternativ er \u00e5 bake uten gj\u00e6r. Da trenger jeg verken elte eller vente p\u00e5 heving, sier Anne Cathrine, som startet matbloggen <a href=\"https:\/\/enestaaendemat.no\/\">enestaaendemat.no<\/a> som et hobbyprosjekt for \u00e5 kunne spise bedre selv og dele matgleden og -kunnskapen med andre. I dag jobber hun som matfaglig innholdsprodusent samtidig som hun driver bloggen p\u00e5 si.<\/p>\n<\/div>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Anne-Cathrine-Gulbrandsen-Foto-Sara-Johannessen.jpeg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"853\" height=\"853\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Anne-Cathrine-Gulbrandsen-Foto-Sara-Johannessen.jpeg\" alt=\"\" class=\"wp-image-453 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Anne-Cathrine-Gulbrandsen-Foto-Sara-Johannessen.jpeg 853w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Anne-Cathrine-Gulbrandsen-Foto-Sara-Johannessen-300x300.jpeg 300w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Anne-Cathrine-Gulbrandsen-Foto-Sara-Johannessen-150x150.jpeg 150w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Anne-Cathrine-Gulbrandsen-Foto-Sara-Johannessen-768x768.jpeg 768w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Anne-Cathrine-Gulbrandsen-Foto-Sara-Johannessen-80x80.jpeg 80w\" sizes=\"auto, (max-width: 853px) 100vw, 853px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-text-align-left\">\u00c5 bake uten gj\u00e6r er ogs\u00e5 praktisk om du ikke plutselig oppdager at du ikke har gj\u00e6r i hus, eller du vet at du ikke t\u00e5ler gj\u00e6r s\u00e5 godt. Men v\u00e6r obs p\u00e5 at resultatet blir annerledes enn n\u00e5r du baker br\u00f8d med gj\u00e6r.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Det blir ikke luftig bakst med lange fibre som gir god tyggemotstand, men det betyr ikke at alternativene er d\u00e5rlige, sier Anne Cathrine. Her er hennes tre beste alternativer til br\u00f8d uten gj\u00e6r:<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/6\/2017\/05\/Irsk-sodabrC3B8d_1920.jpg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2017\/05\/Irsk-sodabrC3B8d_1920.jpg\" alt=\"\" class=\"wp-image-396 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2017\/05\/Irsk-sodabrC3B8d_1920.jpg 1920w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2017\/05\/Irsk-sodabrC3B8d_1920-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2017\/05\/Irsk-sodabrC3B8d_1920-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2017\/05\/Irsk-sodabrC3B8d_1920-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2017\/05\/Irsk-sodabrC3B8d_1920-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2017\/05\/Irsk-sodabrC3B8d_1920-80x53.jpg 80w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"has-text-align-center wp-block-heading\" id=\"h-natronbrod\">Natronbr\u00f8d<\/h2>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Natronbr\u00f8d, eller sodabr\u00f8d som det ogs\u00e5 kalles, er kanskje den metoden som gir det luftigste bakeresultatet uten \u00e5 bruke gj\u00e6r. Det g\u00e5r raskt \u00e5 bake, noe som gj\u00f8r det perfekt til helgefrokosten. Da kan jeg st\u00e5 opp, r\u00f8re sammen deigen og tre kvarter senere har jeg nystekt br\u00f8d til frokost, sier Anne Cathrine.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Som navnet tilsier er det natron som er hevemiddelet i natronbr\u00f8d, men det kan ikke gj\u00f8re jobben alene. For \u00e5 f\u00e5 et luftig resultat trenger du et syrlig melkeprodukt som for eksempel kefir, cr\u00e8me fra\u00eeche eller yoghurt naturell til \u00e5 sette i gang natronet. Det gir ogs\u00e5 en fin syrlig smak til br\u00f8det. Vanlig s\u00f8t melk vil ikke ha samme effekten.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Natronbr\u00f8d kan oppleves som smulete, derfor b\u00f8r det nytes n\u00e5r det er helt ferskt. Det er mulig \u00e5 dele opp deigen og fryse ustekte emner natronbr\u00f8d til en annen dag. Da er det bare viktig \u00e5 justere p\u00e5 steketiden. Halvparten av deigen trenger cirka halvparten av steketiden, tipser Anne Cathrine.<\/p>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/mills.no\/soft-flora\/oppskrift\/sodabrod\/\">Oppskriften p\u00e5 natronbr\u00f8d finner du her<\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d.jpg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d.jpg\" alt=\"\" class=\"wp-image-360 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d.jpg 1600w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d-80x53.jpg 80w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"has-text-align-center wp-block-heading\" id=\"h-steinalderbrod-uten-egg\">Steinalderbr\u00f8d uten egg<\/h2>\n\n\n\n<p class=\"has-text-align-left\">Steinalderbr\u00f8d har blitt veldig popul\u00e6rt de siste \u00e5rene. Det skiller seg ut ved at det ikke inneholder hverken mel eller gj\u00e6r, kun fr\u00f8 og n\u00f8tter. Steinalderbr\u00f8det er energirikt, inneholder sunt fett og rikelig med fiber. Og s\u00e5 metter det lenge.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Egg er det vanligste bindemiddelet og i tillegg pleier det \u00e5 inneholde en del olje. Jeg har lekt litt med en oppskrift p\u00e5 steinalderbr\u00f8d uten egg. Ikke fordi jeg ikke t\u00e5ler det, men det hender jo at jeg ikke har egg. Da er det mulig \u00e5 bruke bl\u00f8tlagte chiafr\u00f8 som erstatning. Sammen med litt fiberhusk blir det nok til \u00e5 holde alle godsakene sammen. Jeg har ogs\u00e5 valgt \u00e5 redusere mengden olje, rett og slett fordi jeg ikke synes det er n\u00f8dvendig med s\u00e5 mye. I stedet bruker jeg yoghurt naturell. Det gir n\u00f8ttebr\u00f8det en deilig friskhet til alle fr\u00f8ene og n\u00f8ttene, sier Anne Cathrine.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Har du lagd steinalderbr\u00f8d f\u00f8r og synes det er vanskelig \u00e5 kj\u00e6re skikkelige skiver av br\u00f8det uten at det faller fra hverandre? I s\u00e5 fall har Anne Cathrine et smart tips p\u00e5 lur:<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u00ad\u2013 Jeg pleier \u00e5 grovhakke n\u00f8ttene f\u00f8r jeg blander de sammen med resten. Da slipper du at br\u00f8dskivene faller fra hverandre. Vil du eksperimentere litt med smak p\u00e5 steinalderbr\u00f8det g\u00e5r det an \u00e5 tilsette litt nigellafr\u00f8 eller t\u00f8rkede urter som oregano eller rosmarin.<\/p>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/mills.no\/soft-flora\/oppskrift\/steinalderbrod\/\">Anne Cathrines oppskrift p\u00e5 steinalderbr\u00f8d finner du her<\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Bake-uten-gjC3A6r-proteinbrC3B8d_1920.jpg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Bake-uten-gjC3A6r-proteinbrC3B8d_1920.jpg\" alt=\"\" class=\"wp-image-454 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Bake-uten-gjC3A6r-proteinbrC3B8d_1920.jpg 1920w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Bake-uten-gjC3A6r-proteinbrC3B8d_1920-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Bake-uten-gjC3A6r-proteinbrC3B8d_1920-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Bake-uten-gjC3A6r-proteinbrC3B8d_1920-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Bake-uten-gjC3A6r-proteinbrC3B8d_1920-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/6\/2022\/01\/Bake-uten-gjC3A6r-proteinbrC3B8d_1920-80x53.jpg 80w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"has-text-align-center wp-block-heading\" id=\"h-proteinbrod\">Proteinbr\u00f8d<\/h2>\n\n\n\n<p class=\"has-text-align-left\">Proteinbr\u00f8d er ganske kompakt og metter lenge. Det er i tillegg raskt \u00e5 lage. Det som tar lengst tid er faktisk stekingen, forberedelsene er unnagjort p\u00e5 5 minutter. Anne Cathrine lager proteinbr\u00f8d med havregryn, cottage cheese og egg som hovedingredienser.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Jeg liker smaken av havre veldig godt, spesielt i br\u00f8d, s\u00e5 her f\u00e5r jeg full uttelling p\u00e5 smaksfronten. I tillegg liker jeg \u00e5 ha i litt havrekli for ekstra fiber og sesamfr\u00f8 for smak. Her er det selvsagt mulig \u00e5 bruke kruskakli og andre fr\u00f8 ogs\u00e5. Det passer godt sammen med ost og annet p\u00e5legg, til frokost, nistepakke og kveldsmat, tipser hun.<\/p>\n\n\n\n<p class=\"has-text-align-left\">&nbsp;<\/p>\n\n\n\n<p class=\"has-text-align-left\">I proteinbr\u00f8d er det ikke noe fint mel som binder deigen sammen eller elting som skaper sterke glutenbindinger. Bakepulveret er med p\u00e5 \u00e5 heve br\u00f8det litt n\u00e5r det stekes, men det er ikke mye. Derfor er det viktig \u00e5 bruke en blender eller stavmikser til \u00e5 kj\u00f8re sammen egg og cottage cheese til du har en tykk, luftig og klumpfri masse. Eggene binder alt sammen og cottage cheese gj\u00f8r br\u00f8det ekstra saftig og gir ogs\u00e5 en frisk smak.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Ferdigstekt og avkj\u00f8lt proteinbr\u00f8d kan oppbevares i en pose i kj\u00f8leskapet, da holder det seg saftig og godt et par dager.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Br\u00f8det t\u00e5ler ogs\u00e5 veldig godt \u00e5 fryses. Siden jeg ikke spiser veldig mye br\u00f8d, skj\u00e6rer jeg det opp i skiver og fryser ned i porsjoner. S\u00e5 tar jeg opp det jeg skal spise de neste par dagene og p\u00e5 den m\u00e5ten har jeg alltid \u00abfersk\u00bb br\u00f8d, avslutter hun.<\/p>\n\n\n\n<p class=\"has-text-align-left\">&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/mills.no\/soft-flora\/oppskrift\/proteinbrod-med-sesamfro\/\">Anne Cathrines oppskrift p\u00e5 proteinbr\u00f8d finner du her.<\/a><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Enten du mangler gj\u00e6r, ikke t\u00e5ler gj\u00e6r eller bare vil ha br\u00f8dbaksten klar i en fei finnes det flere gode&hellip;<\/p>\n","protected":false},"author":2,"featured_media":360,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_searchwp_excluded":"","footnotes":""},"categories":[79],"tags":[],"class_list":["post-359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soft-flora"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.9 (Yoast SEO v26.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Slik baker du br\u00f8d uten gj\u00e6r | Br\u00f8dtips fra Soft Flora<\/title>\n<meta name=\"description\" content=\"Br\u00f8d uten gj\u00e6r er praktisk om du ikke plutselig oppdager at du ikke har gj\u00e6r i hus, eller du vet at du ikke t\u00e5ler gj\u00e6r s\u00e5 godt. F\u00e5 tips + tre oppskrifter.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/\" \/>\n<meta property=\"og:locale\" content=\"nb_NO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slik baker du br\u00f8d uten gj\u00e6r\" \/>\n<meta property=\"og:description\" content=\"Tre oppskrifter + mange gode tips\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/\" \/>\n<meta property=\"og:site_name\" content=\"Soft Flora\" \/>\n<meta property=\"article:published_time\" content=\"2019-08-08T08:26:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-02-07T08:16:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1067\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Grete\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Slik baker du br\u00f8d uten gj\u00e6r\" \/>\n<meta name=\"twitter:label1\" content=\"Skrevet av\" \/>\n\t<meta name=\"twitter:data1\" content=\"Grete\" \/>\n\t<meta name=\"twitter:label2\" content=\"Ansl. lesetid\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutter\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/\"},\"author\":{\"name\":\"Grete\",\"@id\":\"https:\/\/mills.no\/soft-flora\/#\/schema\/person\/ab5a3a4aa78c6d908a509ddc011ef4fa\"},\"headline\":\"Slik baker du br\u00f8d uten gj\u00e6r\",\"datePublished\":\"2019-08-08T08:26:21+00:00\",\"dateModified\":\"2024-02-07T08:16:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/\"},\"wordCount\":909,\"publisher\":{\"@id\":\"https:\/\/mills.no\/soft-flora\/#organization\"},\"image\":{\"@id\":\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d.jpg\",\"articleSection\":[\"Soft Flora\"],\"inLanguage\":\"nb-NO\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/\",\"url\":\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/\",\"name\":\"Slik baker du br\u00f8d uten gj\u00e6r | Br\u00f8dtips fra Soft Flora\",\"isPartOf\":{\"@id\":\"https:\/\/mills.no\/soft-flora\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/mills.no\/soft-flora\/slik-baker-du-brod-uten-gjaer\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/mills.no\/content\/uploads\/sites\/6\/2019\/08\/Bake-uten-gjC3A6r-SteinalderbrC3B8d.jpg\",\"datePublished\":\"2019-08-08T08:26:21+00:00\",\"dateModified\":\"2024-02-07T08:16:21+00:00\",\"description\":\"Br\u00f8d uten gj\u00e6r er praktisk om du ikke plutselig oppdager at du ikke har gj\u00e6r i hus, eller du vet at du ikke t\u00e5ler gj\u00e6r s\u00e5 godt. 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