FIELD: baking industry.
SUBSTANCE: method involves preparing starter and scald with the use of rye flour, fermented rye malt "Rogrima" and coriander; cooling resultant starter; kneading sponge and dough; cutting dough into dough pieces and dusting the latter with wheat grits; placing dough pieces for proofing into linden pans preliminarily treated with aqueous extract produced from linden sawdust; baking bread. Bread produced by said method has soft and elastic crust.
EFFECT: improved quality, uniform porosity and increased shelf life of bread produced by method.
2 tbl, 2 ex
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