METHOD FOR PRODUCING OF BREAD Russian patent published in 2006 - IPC A21D8/02 A21D2/36 

FIELD: food-processing industry, in particular, bread making.

SUBSTANCE: method involves preparing sponge by mixing top-grade wheat flour, compressed baker's yeast and water; fermenting sponge; kneading dough by mixing sponge, top-grade wheat flour, product of flour-milling and groats industry and additives; fermenting dough; cutting; proofing and baking. Polished millet grain is used as product of flour-milling and groats industry. Water is spilled onto polished millet grain and boiled to boiling temperature, with following discharging of water and leaving millet grains to cool to room temperature. During dough kneading, boiled millet grains are added in an amount of 5-10% by weight of top-grade wheat flour.

EFFECT: improved quality and consumer properties of bread by increasing its nutritive value, and reduced production costs.

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