FIELD: food-processing industry, in particular, baking industry, may be used for producing cooked bread sorts.
SUBSTANCE: dough composition contains 5.0-10.0 weight parts of medium rye flour, 45.0-70.0 weight parts of white rye flour, 15.0-25.0 weight parts of first-grade baker's wheat flour, 5.0-10.0 weight parts of dried fermentative malt, 5.0-10.0 weight parts of dried bread kvass, 0.5-2.0 weight parts of compressed baker's yeast, 3.0-6.0 weight parts of dried potato puree, 1.2-1.8 weight parts of edible salt, 2.0-8.0 weight parts of sand sugar, 0.8-2.0 weight parts of coriander, 3.0-6.0 weight parts of sugar syrup, and water. Water is used in amounts providing dough moisture content of 43.0-43.5%.
EFFECT: prolonged shelf life of cooked bread.
5 cl, 1 tbl, 3 ex
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