FIELD: food industry.
SUBSTANCE: method involves kneading dough of prime grade wheat flour, compressed yeast in a suspension form, culinary salt solution and water, dough fermentation, handling, dough pieces proving and baking; dough fermentation proceeds during 110-150 min; during dough kneading one adds chanterelle mushroom powder in an amount of 2.5-5% of the weight of flour in the dough; for this purpose mushrooms are slightly cured at 45°C, dried at 75-80°C and pulverised.
EFFECT: invention is aimed at enhancement of food (including biological) value of prime grade flour bread as well as improvement of organoleptic and physicochemical properties of the product.
2 ex, 1 tbl
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