FIELD: food industry.
SUBSTANCE: invention relates to food industry. The bread production method involves kneading dough of pressed bakery yeast, culinary food salt, drinking water, prime grade wheat flour, dough fermentation, handling, dough pieces proofing and baking. During the dough preparation process one sequentially introduces drinking water, pressed bakery yeast, culinary food salt, prime grade wheat flour in an amount of 20% of the total weight of prime grade wheat flour and additionally introduces pea germ product in an amount of 0.5…2.0% of the weight of the mixture of prime grade wheat flour and the pea germ product, one intensively stirs the components during 5 minutes; then one introduces the remaining 80% of prime grade wheat flour; dough is kneaded till a homogeneous consistency production, fermented and handled; dough pieces are proofed and baked.
EFFECT: invention allows to increase nutritive and biological value of prime grade wheat flour bread along with insignificant complication of the bread production method, to improve the ready product consumer properties as well as to expand the range of bread.
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