"KAIZER" COOKED BREAD PRODUCTION METHOD Russian patent published in 2011 - IPC A21D8/02 A21D2/38 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The method includes preparation of brew based on rye flour, malt and water with subsequent saccharification, starter based on a thick starter with addition of rye flour and water, kneading, handling, proofing dough and baking bread. For brew preparation one uses components at the following ratio, kg: medium rye flour- 10.0; fermented rye malt- 3.5; water - 33.9. For starter preparation one takes components at the following ratio, kg: rye flour - 15; major thick rye starter - 8; water - 9.6. Before kneading dough one additionally soaks flattened rye grains in an amount of 30 kg and "Selskiy khleb" grain mixture in an amount of 5 kg in water in an amount of 29.8 kg at a temperature of 34-36°C for 8-9 hours. Then one prepares sponge: one additionally introduces "Selskiy khleb" grain mixture, saccharified brew and water into the soaked mixture at the following components ratio, kg: soaked mixture - 64.8; "Selskiy khleb" mixture - 15; brew - 47.4; water - 1.1; one maturates sponge for 8 hours. Then one adds dark wheat flour, "Selskiy khleb" mixture, starter, apple jam and salt into the produced sponge at the following components content, kg: sponge - 128.3; dark wheat flour - 10; "Selskiy khleb" mixture - 10; starter - 32.6 kg; apple jam - 10; salt - 0.2.

EFFECT: invention allows to produce multi-grain quick bread with extended storage life and maximum content of wholesome nutritive substances.

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