FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Bread is prepared by way of brew and ferment preparation preparation with subsequent dough kneading at the following initial components ratio, kg: Starter: concentrated lactic-fermental starter 1.5, rye wallpaper flour 4.6, water 8.7, Brewing: rye wallpaper flour – 5.1, red rye malt 2.5, coriander – 3.0, water – 0.2, Dough: starter 14.8, brewing 10.8, mixture of chia and sesame seeds flour 3.1, rye wallpaper flour 27.7, wheat flour 2 grades 7.7, pressed yeast 0.3, salt 0.5, sugar 3.1, molasses – 2.0, water – 30.0.
EFFECT: invention allows to create a functional-oriented bakery product, enhance food and biological value of the ready product.
1 cl, 3 tbl
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