{"id":538,"date":"2025-12-31T02:09:03","date_gmt":"2025-12-31T02:09:03","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=538"},"modified":"2026-04-13T14:04:29","modified_gmt":"2026-04-13T14:04:29","slug":"brezglutenska-temna-struca","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/brezglutenska-temna-struca\/","title":{"rendered":"Temna \u0161truca s polnim okusom"},"content":{"rendered":"\n<div class=\"jump-pill\">\n  <a href=\"#recept\">Pojdi na recept<\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">Brezglutenski kruh s hrustljavo skorjo in so\u010dno sredico<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ta brezglutenska temna \u0161truca ima izrazit okus in bolj polno teksturo kot ve\u010dina brezglutenskih kruhov. \u010ce i\u0161\u010dete kruh, ki vas spominja na doma\u010d, kme\u010dki hlebec, je to dober za\u010detek.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Osnova tega recepta je moja <strong><a href=\"https:\/\/dietnikuhar.si\/temna-krusna-mesanica\/\" data-type=\"post\" data-id=\"9590\" target=\"_blank\" rel=\"noreferrer noopener\">temna me\u0161anica<\/a><\/strong>. Ajdova moka poskrbi za bogat, ore\u0161kast okus in tisto zna\u010dilno temno barvo, ki jo vsi obo\u017eujemo, medtem ko proso doda ne\u017eno sladkobo in prijetno strukturo sredice. Rezultat je kruh, ki je po okusu veliko bli\u017eje tradicionalnemu temnemu kruhu kot pa klasi\u010dnim brezglutenskim alternativam.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">104 % hidracija se sli\u0161i veliko, a brezglutensko testo deluje druga\u010de kot klasi\u010dno, zato potrebuje ve\u010d teko\u010dine. Z uporabo 21 g <strong><a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" target=\"_blank\" data-type=\"post\" data-id=\"596\" rel=\"noreferrer noopener\">psylliuma<\/a><\/strong> (kar predstavlja 6 % glede na osnovo moke in \u0161kroba) ustvarimo mo\u010dan gel. Ta gel deluje kot vezivo, ki nadomesti gluten, zadr\u017ei vlago in poskrbi, da je sredica kruha mehka, pro\u017ena in se naslednji dan ne drobi.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n   <h4>Ajdova moka \u2013 hranilna sestava in mikrohranila<\/h4>\n        <p>Ajdova moka je naravno brez glutena in ima ugodno hranilno sestavo v primerjavi z rafiniranimi \u017eitnimi mokami. Vsebuje pribli\u017eno 10\u201313 % beljakovin, ki imajo uravnote\u017een aminokislinski profil z vi\u0161jo vsebnostjo lizina, kar je pri \u017eitih redko.\n    <\/p>\n<p>Vsebnost prehranske vlaknine je vi\u0161ja kot pri beli p\u0161eni\u010dni moki, predvsem zaradi dele\u017ea netopnih vlaknin in rezistentnega \u0161kroba, kar vpliva na po\u010dasnej\u0161o glikemi\u010dno odzivnost.\n    <\/p>\n<div style=\"line-height:1.35;\">\n  <p style=\"margin:0 0 2px 0; padding-left:12px; text-indent:-12px;\">\u2022 <em>Magnezij (Mg)<\/em> \u2013 podpira delovanje mi\u0161ic in \u017eiv\u010dnega sistema<\/p>\n  <p style=\"margin:0 0 2px 0; padding-left:12px; text-indent:-12px;\">\u2022 <em>\u017delezo (Fe)<\/em> \u2013 pomembno za tvorbo rde\u010dih krvni\u010dk<\/p>\n  <p style=\"margin:0 0 2px 0; padding-left:12px; text-indent:-12px;\">\u2022 <em>Cink (Zn)<\/em> \u2013 prispeva k imunskemu sistemu<\/p>\n  <p style=\"margin:0 0 2px 0; padding-left:12px; text-indent:-12px;\">\u2022 <em>Fosfor (P)<\/em> \u2013 sodeluje pri presnovi energije<\/p>\n  <p style=\"margin:0 0 8px 0; padding-left:12px; text-indent:-12px;\">\u2022 <em>Mangan (Mn)<\/em> \u2013 deluje kot antioksidativni mineral<\/p>\n<\/div>\n\n<p>Ajda vsebuje tudi rutin, naravni flavonoid, ki podpira zdravje o\u017eilja. Zaradi ni\u017ejega glikemi\u010dnega indeksa je ajdova moka zanimiva izbira za bolj stabilen dvig krvnega sladkorja.<\/p>\n\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">S kar 5,8 g vlaknin na 100 g ta kruh ni le nasiten, ampak tudi blagodejen za va\u0161o prebavo. Pripravite se, da bo postal stalnica v va\u0161i kuhinji.<\/p>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">Temna \u0161truca s polnim okusom<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2025\/12\/DSC_1621-copy.webp\" alt=\"Temna \u0161truca s polnim okusom\">\r\n    \t\r\n\t    <div class=\"dk-mesanica-box\">\r\n        <span class=\"dk-mesanica-label\">Osnova recepta<\/span>\r\n        <h4>\r\n            <a href=\"https:\/\/dietnikuhar.si\/hr\/temna-krusna-mesanica\/\">\r\n                Temna kru\u0161na me\u0161anica mok            <\/a>\r\n        <\/h4>\r\n    <\/div>\r\n\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 3 ure in 10 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 10 rezin<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 25 minut<\/div><div class=\"dk-meta-item\"><strong>Vzhajanje:<\/strong> 45 do 60 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 45 minut<\/div><div class=\"dk-meta-item\"><strong>Hlajenje:<\/strong> 1 ura<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-grid\"><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Suhe sestavine:<\/strong><br \/>\r\n- 245g <a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/#bela-mesanica\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>me\u0161anice mok za temen kruh<\/strong><\/a><br \/>\r\n- 7 g instant kvasa (1 vre\u010dka)<br \/>\r\n- 6 g soli (1 \u017eli\u010dka)<br \/>\r\n- \u017elica sladkorja<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Mokre sestavine:<\/strong><br \/>\r\n- 21 g <a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong> psyllium lu\u0161\u010din<\/strong><\/a><br \/>\r\n- 365 g mla\u010dne vode <br \/>\r\n- 105 g tapiokinega \u0161kroba<br \/>\r\n- \u017elica olivnega olja<br \/>\r\n- \u017elica jabol\u010dnega kisa<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"normal-step\">V ve\u010dji posodi zme\u0161amo mla\u010dno vodo in psyllium ter pustimo stati pribli\u017eno 10 minut, da nastane gost gel. Vme\u0161amo tapiokin \u0161krob in pustimo po\u010divati \u0161e 5\u201310 minut, da se masa popolnoma zgosti. Nato dodamo olje in kis.<\/li><li class=\"normal-step\">Medtem v drugi skledi zme\u0161amo me\u0161anico mok, kvas, sladkor in sol.<\/li><li class=\"normal-step\">Suhe sestavine postopoma vme\u0161amo v psyllium gel in me\u0161amo, dokler ne dobimo gladkega, enotnega testa brez grudic.<\/li><li class=\"normal-step\">Testo prelo\u017eimo na rahlo pomokan papir za peko. Oblikujemo pravokotnik in ga po dalj\u0161i stranici tesno zvijemo v \u0161truco. Pokrijemo s plasti\u010dno folijo in pustimo vzhajati na toplem 45\u201360 minut.<\/li><li class=\"normal-step\">Pribli\u017eno 20 minut pred koncem vzhajanja na dno pe\u010dice postavimo manj\u0161i peka\u010d, v vodila pa vstavimo peka\u010d, na katerem bomo pekli kruh. Pe\u010dico segrejemo na 220 \u00b0C.<\/li><li class=\"normal-step\">Ko je \u0161truca vzhajana, jo prema\u017eemo z me\u0161anico olivnega olja in vode ter po \u017eelji tanko posujemo z ri\u017eevo moko. Z ostrim no\u017eem ali britvico jo po vrhu petkrat diagonalno zare\u017eemo (pribli\u017eno 0,5\u20131 cm globoko). Rezi omogo\u010dajo kontrolirano \u0161irjenje testa med za\u010detno fazo peke in prepre\u010dijo nenadzorovano pokanje skorje.<\/li><li class=\"normal-step\">\u0160truco skupaj s papirjem za peko previdno prestavimo na segret peka\u010d. V spodnji peka\u010d vlijemo vrelo vodo, da ustvarimo paro. Pe\u010demo 10 minut pri 220 \u00b0C. Nato odstranimo posodo z vodo in pe\u010demo \u0161e 30\u201335 minut, dokler ni povr\u0161ina lepo rjava in je kruh pe\u010den.<\/li><li class=\"normal-step\">Pe\u010den kruh takoj vzamemo iz peka\u010da in ga polo\u017eimo na re\u0161etko, kjer naj se popolnoma ohladi.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n            <div class=\"white-box dietni-nutrition-box\" style=\"margin-top: 20px; border-radius: 12px; border: 1px solid #CD9B51; padding: 15px; background: #fff;\">\r\n            <h4 style=\"margin-top:0; color: #4A4A4A; font-family: 'Montserrat', sans-serif; font-size: 1.1rem; text-transform: uppercase; letter-spacing: 1px; border-bottom: 2px solid #f9f9f9; padding-bottom: 8px;\">\r\n                Prehranske vrednosti\r\n            <\/h4>\r\n            <table style=\"width:100%; border-collapse: collapse; text-align: left; font-size: 0.8rem; color: #555;\">\r\n                <thead>\r\n                    <tr style=\"border-bottom: 1px solid #CD9B51; background-color: #fafafa; color: #999; font-size: 0.7rem; text-transform: uppercase;\">\r\n                        <th style=\"padding: 5px;\">Sestavina<\/th><th>kcal<\/th><th>OH<\/th><th>B<\/th><th>M<\/th>\r\n                    <\/tr>\r\n                <\/thead>\r\n                <tbody>\r\n                    <tr>\r\n                        <td style='padding:5px;'>temna me\u0161anica mok za kruh <small style='color:#bbb;'>(245g)<\/small><\/td>\r\n                        <td>889<\/td>\r\n                        <td>200.9<\/td>\r\n                        <td>10.8<\/td>\r\n                        <td>3.2<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>tapiokin \u0161krob <small style='color:#bbb;'>(105g)<\/small><\/td>\r\n                        <td>376<\/td>\r\n                        <td>92.4<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>psyllium <small style='color:#bbb;'>(21g)<\/small><\/td>\r\n                        <td>40<\/td>\r\n                        <td>0.4<\/td>\r\n                        <td>0.4<\/td>\r\n                        <td>0.1<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>suhi kvas <small style='color:#bbb;'>(9g)<\/small><\/td>\r\n                        <td>29<\/td>\r\n                        <td>3.6<\/td>\r\n                        <td>3.7<\/td>\r\n                        <td>0.5<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>olivno olje <small style='color:#bbb;'>(15g)<\/small><\/td>\r\n                        <td>135<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>15.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>sladkor <small style='color:#bbb;'>(12g)<\/small><\/td>\r\n                        <td>48<\/td>\r\n                        <td>12.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr>                    <tr style=\"border-top: 1px solid #ddd; font-weight: bold; color: #4A4A4A;\">\r\n                        <td style=\"padding: 6px;\">SKUPAJ (celoten recept)<\/td>\r\n                        <td>1,517<\/td>\r\n                        <td>309.3<\/td>\r\n                        <td>14.9<\/td>\r\n                        <td>18.9<\/td>\r\n                    <\/tr>\r\n                    <tr class=\"per-serving-row\" style=\"background-color: #fafafa; color: #4A4A4A; font-weight: bold; font-size: 0.8rem; border-top: 2px solid #f9f9f9;\">\r\n                        <td style=\"padding: 8px 6px; text-transform: uppercase;\">\r\n                          rezina (1\/10)\r\n                        <\/td>\r\n                        <td style=\"color: #4A4A4A;\">152<\/td>\r\n                        <td>30.9<\/td>\r\n                        <td>1.5<\/td>\r\n                        <td>1.9<\/td>\r\n                    <\/tr>\r\n                <\/tbody>\r\n            <\/table>\r\n            <p style=\"font-size: 0.7rem; color: #bbb; margin-top: 8px; font-style: italic;\">\r\n                * Vrednosti so informativne in izra\u010dunane na podlagi surovih sestavin. \r\n            <\/p>\r\n        <\/div>\r\n        \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; 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win.focus();\r\n    setTimeout(() => { win.print(); win.close(); }, 500);\r\n}\r\n<\/script>\r\n\r\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Temna \u0161truca s polnim okusom\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2025\\\/12\\\/DSC_1621-copy.webp\",\"description\":\"Suhe sestavine: - 245g me\u0161anice mok za temen kruh - 7 g instant kvasa (1 vre\u010dka) - 6 g soli (1 \u017eli\u010dka) - \u017elica sladkorja Mokre sestavine: - 21 g&hellip;\",\"recipeYield\":\"10 rezina\",\"prepTime\":\"PT4585M\",\"cookTime\":\"PT45M\",\"totalTime\":\"PT4630M\",\"recipeIngredient\":[\"Suhe sestavine:\",\"- 245g me\u0161anice mok za temen kruh\",\"- 7 g instant kvasa (1 vre\u010dka)\",\"- 6 g soli (1 \u017eli\u010dka)\",\"- \u017elica sladkorja\",\"Mokre sestavine:\",\"- 21 g  psyllium lu\u0161\u010din\",\"- 365 g mla\u010dne vode\",\"- 105 g tapiokinega \u0161kroba\",\"- \u017elica olivnega olja\",\"- \u017elica jabol\u010dnega kisa\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"V ve\u010dji posodi zme\u0161amo mla\u010dno vodo in psyllium ter pustimo stati pribli\u017eno 10 minut, da nastane gost gel. Vme\u0161amo tapiokin \u0161krob in pustimo po\u010divati \u0161e 5\u201310 minut, da se masa popolnoma zgosti. Nato dodamo olje in kis.\"},{\"@type\":\"HowToStep\",\"text\":\"Medtem v drugi skledi zme\u0161amo me\u0161anico mok, kvas, sladkor in sol.\"},{\"@type\":\"HowToStep\",\"text\":\"Suhe sestavine postopoma vme\u0161amo v psyllium gel in me\u0161amo, dokler ne dobimo gladkega, enotnega testa brez grudic.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo prelo\u017eimo na rahlo pomokan papir za peko. Oblikujemo pravokotnik in ga po dalj\u0161i stranici tesno zvijemo v \u0161truco. Pokrijemo s plasti\u010dno folijo in pustimo vzhajati na toplem 45\u201360 minut.\"},{\"@type\":\"HowToStep\",\"text\":\"Pribli\u017eno 20 minut pred koncem vzhajanja na dno pe\u010dice postavimo manj\u0161i peka\u010d, v vodila pa vstavimo peka\u010d, na katerem bomo pekli kruh. Pe\u010dico segrejemo na 220 \u00b0C.\"},{\"@type\":\"HowToStep\",\"text\":\"Ko je \u0161truca vzhajana, jo prema\u017eemo z me\u0161anico olivnega olja in vode ter po \u017eelji tanko posujemo z ri\u017eevo moko. Z ostrim no\u017eem ali britvico jo po vrhu petkrat diagonalno zare\u017eemo (pribli\u017eno 0,5\u20131 cm globoko). Rezi omogo\u010dajo kontrolirano \u0161irjenje testa med za\u010detno fazo peke in prepre\u010dijo nenadzorovano pokanje skorje.\"},{\"@type\":\"HowToStep\",\"text\":\"\u0160truco skupaj s papirjem za peko previdno prestavimo na segret peka\u010d. V spodnji peka\u010d vlijemo vrelo vodo, da ustvarimo paro. Pe\u010demo 10 minut pri 220 \u00b0C. Nato odstranimo posodo z vodo in pe\u010demo \u0161e 30\u201335 minut, dokler ni povr\u0161ina lepo rjava in je kruh pe\u010den.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010den kruh takoj vzamemo iz peka\u010da in ga polo\u017eimo na re\u0161etko, kjer naj se popolnoma ohladi.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ta temna \u0161truca ni lepa le na pogled, ampak je prava hranilna bomba, ki v brezglutensko peko prina\u0161a globino in zna\u010daj.<\/p>","protected":false},"author":1,"featured_media":1108,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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