FIELD: baking industry.
SUBSTANCE: invention relates to the baking industry. The method for bread production involves kneading dough from flour, water, salt, yeast, sugar, crushed sea buckthorn meal, fermenting the dough, cutting it, proofing and baking. At the same time, before kneading the dough, a dough is prepared from premium wheat flour, salt, water, pressed yeast and crushed sea buckthorn meal, which is introduced in an amount of 10-20% of the total mass of flour, the mixture is fermented for 30-40 minutes at a temperature of 30- 35°C. After that, the dough is mixed with rye flour and sugar, the fermentation of the dough is carried out for 30-40 minutes at a temperature of 30-35°C.
EFFECT: invention allows to reduce the duration of the bread production process, as well as to improve the organoleptic, physico-chemical parameters, nutritional and biological value of the finished product.
1 cl, 1 dwg, 1 tbl, 3 ex
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