FIELD: food industry.
SUBSTANCE: invention relates to a composition for making dough for bread. The composition of the dough for making yeast-free bread includes drinking water, baking wheat flour, first grade baking wheat flour, buckwheat flour, wheat sourdough, granulated sugar, table salt in the following ratio, wt.%: drinking water 36.0568-39 .8523, whole wheat flour 7.125-7.875, first grade wheat flour 30.2273-33.4091, buckwheat flour 8.2045-9.0682, wheat sourdough 10.7955-11.9318, granulated sugar 1.9432 -2.1477, table salt 0.6477-0.7265.
EFFECT: invention makes it possible to obtain a finished product with improved organoleptic properties, as well as with an increased beneficial effect on the human body.
1 cl, 3 tbl
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