[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.lienkalenka.sk\/o-chlebiku-nasom-kazdodennom\/#Article","mainEntityOfPage":"https:\/\/www.lienkalenka.sk\/o-chlebiku-nasom-kazdodennom\/","headline":"O CHLEB\u00cdKU NA\u0160OM KA\u017dDODENNOM","name":"O CHLEB\u00cdKU NA\u0160OM KA\u017dDODENNOM","description":"Chleb\u00edk. Ak\u00fd jednoduch\u00fd v\u00fdrobok a predsa ak\u00fd d\u00f4le\u017eit\u00fd. Pre biochemika je v\u00fdsledkom reakcie kvasinky Saccharomyces cerevisiae zo sacharidmi a uh\u013eohydr\u00e1tmi za vzniku oxidu uhli\u010dit\u00e9ho, pre pek\u00e1ra chlieb znamen\u00e1 tvorenie a zdroj ob\u017eivy ale pre na\u0161ich predkov znamenal doslova posv\u00e4tn\u00fd dar. \u00a0 K\u00fdm sa z nekvasen\u00fdch placiek a ka\u0161\u00ed vyvinul chlieb v dne\u0161nej podobe pre\u0161iel cestu...<p class=\"more-link-wrap\"><a href=\"https:\/\/www.lienkalenka.sk\/o-chlebiku-nasom-kazdodennom\/\" class=\"more-link\">Pre\u010d\u00edta\u0165<span class=\"screen-reader-text\"> &ldquo;O CHLEB\u00cdKU NA\u0160OM KA\u017dDODENNOM&rdquo;<\/span> &raquo;<\/a><\/p>","datePublished":"2017-12-04","dateModified":"2023-04-28","author":{"@type":"Person","@id":"https:\/\/www.lienkalenka.sk\/author\/#Person","name":"","url":"https:\/\/www.lienkalenka.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/06eaac2906ebd8f5abb4917f3140de1503ec690466d6a69c4ec202bf5b15537c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/06eaac2906ebd8f5abb4917f3140de1503ec690466d6a69c4ec202bf5b15537c?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"lienkalenka.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.lienkalenka.sk\/wp-content\/uploads\/img_a284759_w2029_t1517764375.jpg","url":"https:\/\/www.lienkalenka.sk\/wp-content\/uploads\/img_a284759_w2029_t1517764375.jpg","height":0,"width":0},"url":"https:\/\/www.lienkalenka.sk\/o-chlebiku-nasom-kazdodennom\/","wordCount":488,"articleBody":"Chleb\u00edk. Ak\u00fd jednoduch\u00fd v\u00fdrobok a predsa ak\u00fd d\u00f4le\u017eit\u00fd. Pre biochemika je v\u00fdsledkom reakcie kvasinky Saccharomyces cerevisiae zo sacharidmi a uh\u013eohydr\u00e1tmi za vzniku oxidu uhli\u010dit\u00e9ho, pre pek\u00e1ra chlieb znamen\u00e1 tvorenie a zdroj ob\u017eivy ale pre na\u0161ich predkov znamenal doslova posv\u00e4tn\u00fd dar.\u00a0K\u00fdm sa z nekvasen\u00fdch placiek a ka\u0161\u00ed vyvinul chlieb v dne\u0161nej podobe pre\u0161iel cestu nieko\u013ek\u00fdch tis\u00edcro\u010d\u00ed. Na rann\u00fd chlieb bolo k dispoz\u00edcii nieko\u013eko typov kvasenia. Galovia a Ib\u00e9rijci pou\u017e\u00edvali na vykvasenie penu z piva a piekli chlieb \u013eah\u0161\u00ed a vzdu\u0161nej\u0161\u00ed ako in\u00e9 n\u00e1rody. Pre Rimanov, ktor\u00ed holdovali sk\u00f4r v\u00ednu zase nebol probl\u00e9m upiec\u0165 vykvasen\u00fd chlieb z pasty vytvorenej z hroznovej \u0161\u0165avy a m\u00faky. V Eur\u00f3pe sa kysnut\u00fd chlieb za\u010dal piec\u0165 a\u017e v 13-14 storo\u010d\u00ed. Vtedy za\u010dali vznika\u0165 aj prv\u00e9 pek\u00e1rske cechy. Nie v\u017edy ale sl\u00fa\u017eil len ako potrava. Pou\u017e\u00edval sa aj ako s\u00fa\u010das\u0165 stolovania. Na stredovek\u00fdch hostin\u00e1ch a v dom\u00e1cnostiach sa chlieb alebo chlebov\u00e9 placky pou\u017e\u00edvali na vytieranie om\u00e1\u010dok a tak boli s\u00fa\u010dasne pokrmom aj pr\u00edborom.\u00a0S chlebom sa v\u017edy nar\u00e1balo ako s bo\u017e\u00edm darom. Pre\u017eehn\u00e1val sa pri miesen\u00ed, pe\u010den\u00ed aj kr\u00e1jan\u00ed. Tradi\u010dn\u00fd biely chlieb z p\u0161enice ako ho pozn\u00e1me dnes sa piekol iba pre bohat\u00fdch a vy\u0161\u0161ie postaven\u00fa \u0161\u013eachtu. Pre plebs bol ur\u010den\u00fd chlieb z in\u00fdch druhov obilov\u00edn. Napr\u00edklad z:\u00a0RA\u017d SIATARa\u017e je zn\u00e1ma t\u00fdm, \u017ee m\u00e1 men\u0161ie n\u00e1roky na pestovanie ako p\u0161enica. To ju predur\u010dovalo k tomu aby sa urodila na drobn\u00fdch pol\u00ed\u010dkach vy\u0161\u0161ie polo\u017een\u00fdch miest na Slovensku. Pou\u017e\u00edvala sa na pr\u00edpravu obiln\u00fdch ka\u0161\u00ed ale aj na pe\u010denie chutn\u00e9ho tmav\u00e9ho ra\u017en\u00e9ho chleb\u00edka, ktor\u00fd mal vysok\u00fa v\u00fd\u017eivov\u00fa hodnotu.\u00a0OVOS SIATYOvos je plodina s vysokou nutri\u010dnou hodnotou a v\u00fdborne zas\u00fdti. Zo samotn\u00e9ho ovsa sa chlieb upiec\u0165 ned\u00e1 ale \u010dasto sa z neho pek\u00e1vali placky a varila ra\u0148ajkov\u00e1 ka\u0161a. Na upe\u010denie ovsenn\u00e9ho chleba je potrebn\u00e9 zmie\u0161a\u0165 p\u0161eni\u010dn\u00fa m\u00faku s ovsennou vo vhodnom pomere.\u00a0JA\u010cME\u0147 SIATYJa\u010dme\u0148, spolu zo p\u0161enicou je jednou z najstar\u0161\u00edch kult\u00farnych plod\u00edn, pestovan\u00fd hlavne v such\u0161\u00edch ni\u017e\u0161ie polo\u017een\u00fdch oblastiach. Okrem toho, \u017ee sa pou\u017e\u00edval na v\u00fdrobu sladu, nezriedka ho konzumovala chudoba vo forme ka\u0161e hlavne v zime nako\u013eko m\u00e1 zahrievaj\u00face \u00fa\u010dinky na organizmus. Alebo z neho piekli jednoduch\u00e9 nekvasen\u00e9 placky.\u00a0POH\u00c1NKAKedysi ve\u013emi be\u017en\u00e9 obilie chudobn\u00fdch. Pripravovala sa z nej hlavne ka\u0161a na ak\u00fdko\u013evek sp\u00f4sob a prid\u00e1vala sa aj do hust\u00fdch zeleninov\u00fdch polievok.                                                                                                                                                                                                                                                                                                                                                                                                "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"O CHLEB\u00cdKU NA\u0160OM KA\u017dDODENNOM","item":"https:\/\/www.lienkalenka.sk\/o-chlebiku-nasom-kazdodennom\/#breadcrumbitem"}]}]