METHOD FOR PRODUCTION OF RYE-AND-WHEAT BREAD BASED ON LIQUID STARTER WITHOUT BREW WITH SOLODISED RYE GRAIN ADDITION Russian patent published in 2014 - IPC A21D8/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for production of rye-and-wheat bread without brew based on a liquid starter is implemented in 4 stages: dough fermentation, handling, proofing and bread baking. In the process of dough kneading one additionally introduces into a mixture of bakery medium rye flour and first grade wheat flour solodised rye grains that are preliminarily washed with drinking water and soaked in water during 12 hours at a temperature of 90°C with addition of dry rye starter "Agram" (after chilling) for the fermentation process stabilisation and repeated washing. Dough is prepared at the following recipe components content, kg: medium rye flour - 25.0; bakery first grade wheat flour - 10.0; swollen solodised rye grains -40.0; pressed bakery yeast -1.50; culinary food salt -2.0; liquid starter without brew - 75.0 (including 25 kg of medium rye flour), malt extract "Glofa" - 1.5; sugar sand - 2.0; dried grapes (raisins) - 10.0; dry rye starter "Agram" - 2.0; mealing crumbs- 3.0; molasses - 2.0; water - as per calculation.

EFFECT: invention allows to enhance nutritive value of bread of rye and wheat flour mixture, reduce the energy value of the products, reduce production time and increase bread freshness preservation period.

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