{"id":198644,"title":"Bezlepkov\u00fd brusinkov\u00fd chl\u00e9b bez lakt\u00f3zy se su\u0161en\u00fdmi brusinkami","modified":"2026-10-31T17:41:50+01:00","plain":"Chcete trochu jin\u00fd toustov\u00fd chl\u00e9b, kter\u00fd se dob\u0159e kr\u00e1j\u00ed na \u00fahledn\u00e9 pl\u00e1tky a kter\u00e9mu brusinky dodaj\u00ed tak akor\u00e1t nakyslou chu\u0165? St\u0159\u00eddka tohoto chleba z\u016fst\u00e1v\u00e1 vl\u00e1\u010dn\u00e1 a lehce nasl\u00e1dl\u00e1, su\u0161en\u00e9 ovoce p\u0159itom vyva\u017euje sladkost, ani\u017e by chu\u0165ov\u011b p\u0159evl\u00e1dalo.\n\n\n\nHod\u00ed se stejn\u011b dob\u0159e na ope\u010den\u00ed i na sendvi\u010de. Recept dodr\u017eujte na gram p\u0159esn\u011b, v\u0161echny suroviny se v\u00e1\u017e\u00ed, aby byl postup p\u0159esn\u00fd od za\u010d\u00e1tku do konce. Ostatn\u00ed recepty na bezlepkov\u00e9 chleby a sladk\u00e9 pe\u010divo najdete pohromad\u011b na jednom m\u00edst\u011b.\n\n\n\nNa ka\u017ed\u00fd den se hod\u00ed bezlepkov\u00fd toustov\u00fd chl\u00e9b.\n\n\n\nCo je chl\u00e9b s brusinkami bez lepku a lakt\u00f3zy?\n\n\n\nJde o kynut\u00fd chl\u00e9b bez lepku a lakt\u00f3zy pe\u010den\u00fd ve form\u011b, jeho\u017e st\u0159\u00eddka m\u00e1 z\u016fstat m\u011bkk\u00e1 i bez lepku. Su\u0161en\u00e9 brusinky mu dod\u00e1vaj\u00ed sladkokysel\u00fd n\u00e1dech a m\u00edrn\u011b \u017ev\u00fdkavou konzistenci, kterou si dob\u0159e uchov\u00e1vaj\u00ed i p\u0159i pe\u010den\u00ed. V\u00fdsledn\u00e1 chu\u0165 je dostate\u010dn\u011b neutr\u00e1ln\u00ed na namazan\u00e9 kraj\u00edce i sendvi\u010de, ale v\u00fdrazn\u011bj\u0161\u00ed ne\u017e u klasick\u00e9ho b\u00edl\u00e9ho toustov\u00e9ho chleba.\n\n\n\nV t\u00e9to verzi zaji\u0161\u0165uje strukturu t\u011bsta sm\u011bs bezlepkov\u00e9 chlebov\u00e9 mouky, psyllia a trochy kyp\u0159ic\u00edho pr\u00e1\u0161ku vedle instantn\u00edho dro\u017ed\u00ed. Psyllium vst\u0159eb\u00e1v\u00e1 vodu, vytv\u00e1\u0159\u00ed gel a pom\u00e1h\u00e1 t\u011bstu udr\u017eet si vlhkost. Dod\u00e1v\u00e1 mu tak\u00e9 pru\u017enost a ta\u017enost, kter\u00e9 by za norm\u00e1ln\u00edch okolnost\u00ed zaji\u0161\u0165oval lepek, a z\u00e1rove\u0148 omezuje drobivost.\n\n\n\nChl\u00e9b s psylliem tak\u00e9 vych\u00e1z\u00ed l\u00e9pe ne\u017e chl\u00e9b bez n\u011bj. Kyp\u0159ic\u00ed pr\u00e1\u0161ek zase spolu s instantn\u00edm dro\u017ed\u00edm pom\u00e1h\u00e1 t\u011bstu v\u00edce nab\u00fdt a vytv\u00e1\u0159\u00ed leh\u010d\u00ed st\u0159\u00eddku.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nKupovan\u00e1 bezlepkov\u00e1 chlebov\u00e1 mouka je nejjednodu\u0161\u0161\u00edm v\u00fdchoz\u00edm bodem, pokud si nechcete sestavovat vlastn\u00ed sm\u011bs. Tento typ mouky je navr\u017een\u00fd tak, aby poskytoval st\u00e1l\u00e9 v\u00fdsledky p\u0159i r\u016fzn\u00fdch zp\u016fsobech pou\u017eit\u00ed, a spolehliv\u00e1 zna\u010dka pom\u00e1h\u00e1 p\u0159edej\u00edt nepoveden\u00e9mu pe\u010den\u00ed. Zna\u010dky jako Sch\u00e4r nebo King Arthur nab\u00edzej\u00ed sm\u011bsi se st\u00e1l\u00fdm slo\u017een\u00edm z n\u011bkolika mouk a \u0161krob\u016f, d\u00edky nim\u017e z\u016fst\u00e1v\u00e1 st\u0159\u00eddka m\u011bkk\u00e1 a chl\u00e9b p\u0159itom dr\u017e\u00ed tvar.\n\n\n\nOvesn\u00e9 ml\u00e9ko dod\u00e1v\u00e1 jemnou sladkost, kter\u00e1 nep\u0159eb\u00edj\u00ed ostatn\u00ed chut\u011b, a m\u00e1 pom\u011brn\u011b kr\u00e9movou konzistenci vhodnou do t\u011bsta bez lakt\u00f3zy. Pou\u017eijte ho p\u0159i pokojov\u00e9 teplot\u011b, stejn\u011b jako roz\u0161lehan\u00e1 vejce. Rostlinn\u00e9 m\u00e1slo mus\u00ed b\u00fdt dob\u0159e zm\u011bkl\u00e9, dod\u00e1v\u00e1 chlebu pln\u011bj\u0161\u00ed chu\u0165 a m\u016f\u017eete pou\u017e\u00edt b\u011b\u017en\u011b prod\u00e1vanou bezlakt\u00f3zovou alternativu tohoto typu.\n\n\n\nPsyllium je zde nepostradateln\u00e9. Krom\u011b zadr\u017eov\u00e1n\u00ed vlhkosti pom\u00e1h\u00e1 t\u011bstu udr\u017eet brusinky rovnom\u011brn\u011b rozpt\u00fdlen\u00e9, co\u017e je u bezlepkov\u00e9ho t\u011bsta d\u016fle\u017eit\u00e9. Bez t\u00e9to opory, a pokud je t\u011bsto p\u0159i z\u00e1v\u011bre\u010dn\u00e9m kynut\u00ed p\u0159\u00edli\u0161 vlhk\u00e9, mohou brusinky klesnout ke dnu.\n\n\n\nInstantn\u00ed dro\u017ed\u00ed slou\u017e\u00ed k rychl\u00e9mu vykynut\u00ed t\u011bsta a kyp\u0159ic\u00ed pr\u00e1\u0161ek mu v tom pom\u00e1h\u00e1. V tomto chlebu zv\u011bt\u0161uje objem a pom\u00e1h\u00e1 udr\u017eet leh\u010d\u00ed st\u0159\u00eddku, proto\u017ee bezlepkov\u00e9 t\u011bsto b\u00fdv\u00e1 hutn\u011bj\u0161\u00ed ne\u017e klasick\u00e9. Su\u0161en\u00e9 brusinky si pak p\u0159i pe\u010den\u00ed dob\u0159e zachov\u00e1vaj\u00ed konzistenci, a proto se do tohoto druhu chleba kr\u00e1jen\u00e9ho na pl\u00e1tky hod\u00ed.\n\n\n\nPokud jde o formu, forma na toustov\u00fd chl\u00e9b Pullman dod\u00e1 chlebu \u010dtvercov\u00fd pr\u016f\u0159ez, kter\u00fd p\u016fsob\u00ed \u0161ir\u0161\u00edm dojmem a je praktick\u00fd na sendvi\u010de. Pokud ji nem\u00e1te, poslou\u017e\u00ed i jin\u00e1 forma na biskupsk\u00fd chleb\u00ed\u010dek.\n\n\n\nV\u010derej\u0161\u00ed pl\u00e1tky vyu\u017eijete na bezlepkov\u00fd francouzsk\u00fd toast.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nNejprve sm\u00edchejte such\u00e9 suroviny, mouku, cukr, kyp\u0159ic\u00ed pr\u00e1\u0161ek a s\u016fl. Zvl\u00e1\u0161\u0165 sm\u00edchejte ovesn\u00e9 ml\u00e9ko s psylliem a nechte 2 a\u017e 3 minuty odst\u00e1t, aby vznikl gel. Do m\u00edsy robota s ovesn\u00fdm ml\u00e9kem pot\u00e9 vm\u00edchejte instantn\u00ed dro\u017ed\u00ed, n\u00e1sledn\u011b vejce a sm\u011bs s psylliem.\n\n\n\nM\u00edch\u00e1n\u00ed\n\n\n\nK tekut\u00fdm surovin\u00e1m p\u0159idejte such\u00e9 suroviny a zm\u011bkl\u00e9 rostlinn\u00e9 m\u00e1slo a m\u00edchejte ploch\u00fdm n\u00e1stavcem p\u0159i st\u0159edn\u00ed rychlosti p\u0159ibli\u017en\u011b 3 minuty. D\u016fkladn\u011b se\u0161kr\u00e1bn\u011bte i dno m\u00edsy, aby na n\u011bm nez\u016fstala p\u0159ilepen\u00e1 such\u00e1 mouka. T\u011bsto je lepiv\u00e9, to je v po\u0159\u00e1dku.\n\n\n\nPokud pracujete ru\u010dn\u011b, vezm\u011bte si va\u0159e\u010dku. Prom\u00edchejte a pot\u00e9 velmi jemn\u011b prohn\u011b\u0165te, jen dokud se v\u0161e nespoj\u00ed. Jakmile je t\u011bsto hladk\u00e9, p\u0159endejte ho do jin\u00e9 m\u00edsy.\n\n\n\nOdpo\u010dinek a tvarov\u00e1n\u00ed\n\n\n\nT\u011bsto zakryjte a nechte odpo\u010d\u00edvat v lednici alespo\u0148 3 hodiny, dokud nezdvojn\u00e1sob\u00ed objem. Tento pobyt v chladu je sou\u010d\u00e1st\u00ed postupu a nem\u011bl by se zkracovat. Pot\u00e9 z t\u011bsta na studen\u00e9 pomou\u010den\u00e9 plo\u0161e vytla\u010dte vzduch.\n\n\n\nNyn\u00ed p\u0159idejte su\u0161en\u00e9 brusinky a t\u011bsto p\u0159ekl\u00e1d\u00e1n\u00edm propracujte, aby se rovnom\u011brn\u011b rozpt\u00fdlily. Pokud se p\u0159i tvarov\u00e1n\u00ed p\u0159\u00edli\u0161 lep\u00ed, p\u0159idejte trochu mouky. Vytvarujte ho tak, aby dob\u0159e vyplnilo formu, a vlo\u017ete do olejem vymazan\u00e9 formy Pullman.\n\n\n\nZ\u00e1v\u011bre\u010dn\u00e9 kynut\u00ed a pe\u010den\u00ed\n\n\n\nFormu p\u0159ikryjte vlhkou ut\u011brkou nebo potravin\u00e1\u0159skou f\u00f3li\u00ed a nechte na tepl\u00e9m m\u00edst\u011b kynout p\u0159ibli\u017en\u011b 45 minut, nebo dokud t\u011bsto zhruba nezdvojn\u00e1sob\u00ed objem. Pokud je v t\u00e9to f\u00e1zi p\u0159\u00edli\u0161 vlhk\u00e9, hroz\u00ed, \u017ee brusinky klesnou ke dnu, proto je d\u016fle\u017eit\u00e9 dodr\u017eet v\u00fd\u0161e popsanou konzistenci.\n\n\n\nP\u0159edeh\u0159ejte troubu na 200\u00b0C. Jakmile t\u011bsto vykyne, nasa\u010fte na formu Pullman v\u00edko a pe\u010dte 28 a\u017e 30 minut. Podle trouby po\u010d\u00edtejte sp\u00ed\u0161e s 27 a\u017e 30 minutami a \u0159i\u010fte se stejn\u00fdm vizu\u00e1ln\u00edm vod\u00edtkem, povrch m\u00e1 b\u00fdt zlatav\u00fd.\n\n\n\nPo vyta\u017een\u00ed z trouby nechte chl\u00e9b 5 a\u017e 10 minut ve form\u011b. Pot\u00e9 ho vyklopte na m\u0159\u00ed\u017eku a p\u0159ed kr\u00e1jen\u00edm nechte zcela vychladnout.\n\n\n\nDal\u0161\u00ed chl\u00e9b bez hn\u011bten\u00ed, bezlepkov\u00fd chl\u00e9b bez hn\u011bten\u00ed.\n\n\n\nV\u0161echny m\u00e9 ostatn\u00ed bezlepkov\u00e9 recepty najdete pohromad\u011b zde.\n\n\n\nRecept vytvo\u0159il \u0161\u00e9fkucha\u0159 Rommel Reyes. Jeho tvorbu najdete na Instagramu, v jeho zpravodaji na Substacku a na jeho kan\u00e1lu na YouTube.\n\n\n\n\n\n\tKynut\u00fd chl\u00e9b bez lepku a lakt\u00f3zy se su\u0161en\u00fdmi brusinkami\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t330 g chlebov\u00e9 mouky (bezlepkov\u00e9, Schar)3 g soli40 g cukru9 g kyp\u0159ic\u00edho pr\u00e1\u0161ku250 g ovesn\u00e9ho ml\u00e9ka (pokojov\u00e9 teploty)9 g sv\u011btl\u00e9ho psyllia10 g instantn\u00edho dro\u017ed\u00ed175 g vajec (roz\u0161lehan\u00fdch, pokojov\u00e9 teploty)65 g m\u00e1sla (bez lakt\u00f3zy Flora+, zm\u011bkl\u00e9ho)180 g brusinek (su\u0161en\u00fdch)\t\n\t\n\t\tM\u00edch\u00e1n\u00ed t\u011bstaV m\u00edse sm\u00edchejte univerz\u00e1ln\u00ed bezlepkovou mouku, cukr, kyp\u0159ic\u00ed pr\u00e1\u0161ek a s\u016fl.Sm\u00edchejte ovesn\u00e9 ml\u00e9ko se sv\u011btl\u00fdm psylliem a nechte 2-3 minuty nabobtnat. V m\u00edse kuchy\u0148sk\u00e9ho robotu rozm\u00edchejte instantn\u00ed dro\u017ed\u00ed s ovesn\u00fdm ml\u00e9kem, pot\u00e9 p\u0159idejte vejce a sm\u011bs se sv\u011btl\u00fdm psylliem.K tekut\u00fdm surovin\u00e1m p\u0159idejte mou\u010dnou sm\u011bs a zm\u011bkl\u00e9 m\u00e1slo a ploch\u00fdm m\u00edchac\u00edm n\u00e1stavcem m\u00edchejte t\u011bsto na st\u0159edn\u00ed rychlost asi 3 minuty. D\u016fkladn\u011b se\u0161kr\u00e1bn\u011bte dno m\u00edsy, aby se zapracovala ve\u0161ker\u00e1 mouka.Pokud t\u011bsto p\u0159ipravujete ru\u010dn\u011b, sm\u00edchejte suroviny va\u0159e\u010dkou a zlehka hn\u011b\u0165te, dokud nebude t\u011bsto zcela stejnorod\u00e9. T\u011bsto je lepiv\u00e9.Jakmile je t\u011bsto hladk\u00e9, p\u0159endejte ho do m\u00edsy. Zakryjte a nechte odpo\u010d\u00edvat v lednici alespo\u0148 3 hodiny. M\u011blo by zdvojn\u00e1sobit sv\u016fj objem.Tvarov\u00e1n\u00ed, odpo\u010dinek a kynut\u00ed t\u011bstaZ t\u011bsta vytla\u010dte vzduch, pot\u00e9 p\u0159idejte su\u0161en\u00e9 brusinky a p\u0159ekl\u00e1d\u00e1n\u00edm je zapracujte do t\u011bsta. Pokud se t\u011bsto p\u0159\u00edli\u0161 lep\u00ed, podsypte ho dal\u0161\u00ed moukou. Vytvarujte ho tak, aby vyplnilo chlebovou formu, a p\u0159endejte ho do olejem vymazan\u00e9 formy na toustov\u00fd chl\u00e9b Pullman.Zakryjte vlhkou ut\u011brkou nebo potravin\u00e1\u0159skou f\u00f3li\u00ed a nechte na tepl\u00e9m m\u00edst\u011b kynout asi 45 minut, nebo dokud t\u011bsto p\u0159ibli\u017en\u011b nezdvojn\u00e1sob\u00ed sv\u016fj objem.Pe\u010den\u00ed ve form\u011b na toustov\u00fd chl\u00e9b PullmanP\u0159edeh\u0159ejte troubu na 200 \u00b0C. Jakmile chl\u00e9b vykyne, nasa\u010fte v\u00edko na formu na toustov\u00fd chl\u00e9b Pullman a pe\u010dte 28-30 minut.Sejm\u011bte v\u00edko a nechte chl\u00e9b 5-10 minut chladnout ve form\u011b, pot\u00e9 ho p\u0159endejte na m\u0159\u00ed\u017eku a nechte zcela vychladnout.\t\n\t\n\t\t\t\n\t\n\t\tPetit d\u00e9jeunerFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198644"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198644\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165026"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}