FIELD: baking industry. SUBSTANCE: bread is prepared by scalding method from mixture of medium rye and dark wheat flours (30:65). Additionally introduced in mixture are sugar in the amount of 3 kg per 100 kg of flour, yeast in the amount of 0.5 kg and aromatic seeds, caraway, for example. EFFECT: improved bread taste and smell; improved structural-mechanical properties of dough and crumb. 2 cl, 6 tbl, 1 expr
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