METHOD OF PRODUCING RYE BREAD WITH INCREASED NUTRITIONAL VALUE Russian patent published in 2023 - IPC A21D2/36 A21D13/00 

FIELD: baking industry.

SUBSTANCE: invention can be used in the production of bakery products that could be used as snacks. The method of producing rye bread with increased nutritional value is characterized by the following: water, molasses, a mixture of sprouted chia seeds, dried wild northern berries — cloudberries or cranberries or lingonberries — are pre-mixed to a homogeneous consistency. Then the following is added: premium pressed baker's yeast, salt and sifted rye flour which is added in two stages: first 40% of the total mass of flour is added, mixed, then the remaining 60% of flour is added. The dough is kneaded, left to ferment for 20–30 minutes, left to rest and baked. The initial components are used in the following ratio, wt.%: 35.0–45.0 of sifted rye flour, 20.0–30.0 of mixture of sprouted chia seeds, 4.0–5.0 of dried wild northern berries cloudberries or cranberries, or lingonberries, 10.0–20.0 of molasses, 3.0–5.0 of premium pressed baker's yeast, 1.0–2.0 of salt, the rest is water.

EFFECT: invention makes it possible to increase the yield of the finished product, as well as to obtain a product with a high content of vitamins and minerals.

1 cl, 1 tbl, 2 ex