FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Bread production method involves kneading dough of pressed bakery yeast, culinary food salt, drinking water, prime grade wheat flour, its fermentation, handling, proofing of dough semi-products and baking. During the process of the dough preparation a water, the baker's pressed yeast, culinary food grade salt, prime grade wheat flour are added successively and additionally one introduces nanostructured dry spinach extract in amount of 2–4 % of prime grade wheat flour weight.
EFFECT: invention allows to increase the nutritional and biological value of bread, to improve the consumer properties of finished products, to expand the range of bread.
1 cl, 3 tbl, 4 ex
