FIELD: food industry.
SUBSTANCE: invention is related to bakery industry. The bread making method involves kneading dough of superior quality wheat flour, yeast, salt, maltose syrup produced using enzymes of organic origin, the content of maltose in the syrup amounting to 65-68% of the total carbohydrates quantity, addition of water, dough fermentation at initial temperature being 26-30°C, dough handling, dough pieces proving and baking.
EFFECT: invention enables baking wheat bread of superior quality flour without sugar which is of significant economic relevance and extends the range of bakery products produced.
2 tbl, 6 ex
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