FIELD: food industry.
SUBSTANCE: invention relates to baking industry. Method to make bread from whole-wheat flour includes making sponge, dough kneading, dough storing in a proofing cabinet, dough handling, proofing and baking. To improve bread quality, water is added into sponge and to knead dough with parameters of pH 5.20.2 and pH 60.3, with oxygen up to (255) mg/l. Bread is baked on whole-wheat flour with grind of 0.01-1.2 mm from food grain of class 1-5, previously ground on a state-of-the-art disc grinder.
EFFECT: invention making it possible to produce bread with increased nutrition value, high quality and environmental compatibility.
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