FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages preparation of dough by way of blending rye-and-wheat flour, yeast, water, salt, an acidifier, fermented rye malt and sugar-containing potato paste, dough fermentation, dividing into pieces, proofing and baking. The sugar-containing potato paste is dried with 60°C air during 8-12 hours till final moisture content is equal to 12-13%, milled till production of a powder with dispersity equal to no more than 200 mcm and mixed with rye-and-wheat flour. The acidifier is represented by citric acid dissolved in water.
EFFECT: invention allows to ensure the technological process intensification, bread yield increase, the product quality enhancement and usage of non-traditional raw material instead of rye-and-wheat flour.
2 tbl, 4 ex
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