FIELD: food industry.
SUBSTANCE: dough is prepared based on a liquid rye starter produced by way of spontaneous lactic acid fermentation. For the liquid starter production one prepares a nutritional mixture of flour and water in propagation cycle, adds pressed yeast, thoroughly stirs the mixture till homogeneous condition and leaves it for fermentation for 8 hours at a temperature of 28°C - 30°C. Then the starter is refreshed two times 5 hours after fermentation by way of addition of the nutritional mixture of flour and water. A bulk starter with moisture content equal to 70% is prepared based on the liquid starter produced in propagation cycle. Then one mixes the bulk starter with bread bakery first grade wheat flour, medium rye flour, pressed bakery yeast, culinary food salt, water and milled honeyberries with subsequent dough fermentation, dough pieces moulding, proofing and baking. Honeyberries milled in the mixer are introduced during dough preparation in an amount of 2% - 3% of the total weight of bread bakery first grade wheat flour and medium rye flour.
EFFECT: bread manufacture method allows to produce enriched bread with high quality and consumption properties combined with labour intensity reduction and bread manufacture process duration decrease.
1 tbl, 1 ex
