FIELD: food industry.
SUBSTANCE: invention relates to bread production. Dough is prepared by straight dough procedure from first grade baking flour, tomato paste, dried basil, garlic, pressed baker's yeast, table salt and water with account of dough moisture of 46%. Dough is fermented for 70 min. Fermented dough is exposed to handling, proofing for 40 minutes, then sent for baking. It is baked for 35 minutes at 220°C. Dough is prepared at the following content of initial formula ingredients, kg per 100 kg of flour: first grade baking wheat flour - 100.0, pressed baker's yeast - 2.0, tomato paste - 15.0, table salt - 1.5, garlic - 2.0, dried basil - 1.0, water - with account of dough moisture of 46%.
EFFECT: invention makes it possible to improve bread quality, to increase food and biological value, to increase freshness retention period, to improve medical purpose of products.
3 tbl, 2 ex
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