FIELD: food-processing industry, in particular, bakery industry, may be used for producing of wheat-and-rye bread.
SUBSTANCE: bread composition contains second-grade wheat flour, edible salt, compressed yeast and vegetable oil (for pan oiling), and additionally contains second-grade flour of durum wheat. Mentioned components are used in the following ratio (1 kg per 100 kg of ready product): second-grade wheat flour 26.08-37.37; second-grade flour of durum wheat 8.69-12.45; medium rye flour or white rye flour 21.35-34.77; edible salt 1.11-1.14; compressed yeast 0.35-0.36; sweet water the balance; vegetable oil (for pan oiling) 0.12.
EFFECT: improved quality of wheat-and-rye bread and reduced production costs.
1 tbl, 3 ex
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