METHOD OF WHEAT-RYE BREAD PRODUCTION Russian patent published in 2017 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: method of rye-wheat bread production provides preparing the formula components, preparing the dough, its cutting, proofing and baking, characterized in that the dough is prepared from rye sieved flour, wheat flour of the highest grade, pressed yeast, fermented yeast, an intermediate product, salt, sugar, and water; wherein the intermediate product is prepared by mixing the ingredients including rye sieved flour, rye malt and caraway seeds, pouring the ingredients with water at the temperature of about 100°C, kneading for 20-25 minutes and infusion for 16 hours while maintaining the temperature of about 22-25°C; the fermented yeast is prepared from medium rye flour, granulated hop, wheat flour of grade 2, sugar and water by first preparing hop water, adding rye flour and sugar to it, stirring by hands and infusing for 4 hours; the hop water being prepared by boiling hops placed in a linen bag in water, and cooling to room temperature of 22-25°C in a special barrel, then to the hop batch in the special barrel the nutrient mixture is added, prepared by adding medium rye flour in water at the temperature of 95-100°C, stirring with a spatula, saccharifying and sprinkling from above with wheat flour of grade 2, while leaving it in the barrel for 8-10 hours without stirring; the mass begins to ferment, the consumption of raw materials being in kg per bread loaf.

EFFECT: invention allows to improve the bread quality, to increase the freshness preservation of bread.

4 cl