METHOD OF GRAIN BREAD MANUFACTURING (VERSIONS) Russian patent published in 2008 - IPC A21D13/02 A21D8/02 

FIELD: food industry.

SUBSTANCE: method of grain bread manufacturing includes screening and flushing of whole unpeeled wheat grain, steeping, dispersion and preparation of mixture from the grain mass with wheat flour, bakery yeast, table salt and sunflower oil, further fermentation of the mixture, its cutting, proof and baking. Grain is steeped during 24-48 hours simultaneously with its sprouting up to 1.4-1.6 times increase in weight using water at temperature from +30°C to +45°C and periodical flushing 8-14 times in every 2.5-3.5 hours. Dispersion is performed up to 1.5-3.0 mm. At least one of the following ingredients is added to the recipe components 2-10 minutes before the end of the kneading. Ingredients are selected from the group which includes potato flakes, buckwheat, dried table carrot, sunflower seeds, hard cheese, tomato paste, olives, raisins, dry onion, soy flour, nuts, prunes, dried garlic, powder sugar, dried dill, caraway or coriander. The second object of the invention is the manufacturing method of grain bread, which envisages preparation of mix with adding medium rye flour to the grain mass, rye fermented malt, bakery yeast, sugar, table salt and sunflower oil.

EFFECT: mass extends evenly, nutrition and preventive characteristics of bread are improved.

7 cl, 1 tbl, 2 ex