FIELD: food-processing industry, in particular, baking industry.
SUBSTANCE: composition contains (kg per 100 kg of ready product): top-grade wheat flour 38.0; second-grade wheat flour 22.0; hull rye flour 30.0; rye red malt 3.0; ground coriander 1; raw brewers' draffy ground to particles size of up to 3 mm 10; compressed yeast 2.0; salt 1.8; sugar 3.0; vegetable oil 0.5.
EFFECT: provision for producing of novel bread enriched in food fibers and vitamins, improved prophylactic properties, increased organoleptical and physicochemical index, simplified process cycle, reduced production costs and wider range of bread sorts.
1 ex
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