FIELD: production technology of food products.
SUBSTANCE: method supposes the dough preparation with extruded rye malt without previous cooking, its fermentation, cutting, forming, proofing and baking. While dough making the following proportion of ingredients is used, mass %: medium rye flour - 22.27-25.07, white wheat flour - 22.25-22.30, extruded rye malt - 8.35-11.13, mixture "Rogencolor" -0.54-0.56, acidifying starter "Agram light" - 0.88-0.90, pressed yeast - 1.38-1.40, salt - 0.82-0.84, water is the rest.
EFFECT: decreases the time of bread production and increases the yield; the freshness of bread preserves longer.
2 ex
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