BREAD PRODUCTION METHOD Russian patent published in 2001 - IPC

FIELD: baking industry. SUBSTANCE: method involves preparing sponge, dough; cutting dough, forming, proofing and baking; prior to preparing sponge, pouring hot water into fermented rye malt; infusing it to obtain malt wort; fermenting malt wort by adding preliminarily prepared liquid leaven and medium rye flour; adding sieved rye flour into mixture for obtaining sponge; adding wheat flour and other components in accordance with receipt into mixture for producing dough. Components are used in the following ratio, wt%: medium rye flour 10; sieved flour 50; high-grade wheat flour 33; fermented rye malt 7; sand sugar 3; edible salt 1.5; compressed yeast 0.5; water in an amount providing dough moisture content of 46.5%. Method allows components to be uniformly mixed, which results in producing tender fine-textured bread, and dough to be saturated with oxygen. Produced bread has improved rheological properties retarding bread hardening. EFFECT: simplified method and improved quality of bread.