FIELD: baking industry. SUBSTANCE: method involves kneading dough using dry leaven obtained by spray drying of liquid, concentrated cultured, or dense rye leaven at air temperature of 140-150 C at inlet end of drying chamber. Leaven is fermented to acidity of 16-28 deg. Obtained ready product is identical with regard to component content to bread prepared with the use of conventional biological leaven. EFFECT: simplified method and improved quality of baked product. 4 cl, 3 tbl, 6 ex
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