METHOD OF GRAIN BREAD PRODUCTION Russian patent published in 2000 - IPC

FIELD: food industry, particularly, baking industry. SUBSTANCE: method involves preparation of special sour dough, dough kneading by mixing sour with grain mass obtained by dispersion of preliminary steeped grain with salt solution and flavor additive, dough making up, proofing and baking. Used as a special sour dough is a mixture of hop, and dispersed, preliminary steeped shelled oat grain in the amount of each in the mixture is 4-10% and 90-96%, respectively. Used as grain for preparation of grain mass is wheat and/or rye grain in their ratio in mixture 60:40, or mixture of each with grain of buckwheat, or millet, or barley, or soya fruits. In this case, grain of wheat and/or rye in the mixture is at least 50%; and quantity of buckwheat or millet grain, not more 10%; barley, not more 50%; and soya fruits, not more 5%. Baking is carried out for two throughs of dough pieces through a bakery oven. The first through is carried out at temperature 80-90 C for 50-60 min, while the second, at temperature 90-100 C for 36-40 min. Caraway or coriander is used as a flavor additive. In this case, germinated and/or ungerminated grain of wheat and/or rye is used. EFFECT: new product with large amount of useful substances necessary for human organism; broadened assortment of bread. 3 cl, 2 tbl, 15 ex