IMPROVED RYE BREAD PREPARATION METHOD Russian patent published in 2024 - IPC A21D8/02 A21D2/34 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in bread baking. Improved rye bread preparation method is characterized by the fact that the starter is prepared 14–16 hours before the dough kneading, for this purpose one takes 70 g of rye flour, 70 ml of water and 1 tbsp. of rye starter, rye starter is dissolved in water, flour is added, mixed until homogeneous, covered with cling film, left for fermentation in warm place for 14–16 hours. Simultaneously with the starter one prepares a scalded dough: for this purpose one takes 80 g of flour, 25 g of fermented rye malt, 1.5 tsp. milled coriander seeds, 250 ml of boiling water, combining together flour, milled coriander seeds, malt; mixture is poured with boiling water, put into the oven at temperature of 65 °C for 2 hours for saccharification. To prepare sponge, one prepares a starter, scalded dough, 170 g of rye flour, 50 ml of water, if desired, one can add 0.5 g of dry yeast. Starter, scalded dough, water and yeast are mixed together, covered with a cling film and placed in a warm place for fermentation for 3–4 hours. Before the main dough preparation, molasses or honey and culinary salt or sea salt are dissolved in 80 ml of water. One adds to the predough a mixture of water and molasses, 100 g of rye flour and 75 g of wheat flour, sugar, kneads the dough, covers with cling film and places in a warm place for fermentation for 30 minutes. Working surface of the table is floured, the dough is laid out, lard and/or bacon are cut with a sharp knife into cubes 1 cm long and 1 cm high or into strips 1 to 5 mm thick, 10 to 20 mm wide and 10 to 20 cm long. Sliced lard and/or bacon is added to the prepared dough in an amount of not more than 10% of the dough weight, dough piece is formed, the dough piece is laid out in a baking mould, the dough piece top is smoothed with wet hands, sprinkled with water and sprinkled with crushed coriander seeds. Then it is covered with a napkin and put to rise in a warm place for 3 hours. Oven is heated to 250 °C, baked for 10 minutes with steam at temperature of 250 °C and 50 min at temperature of 200 °C, bread is cooled on the wire rack.

EFFECT: invention enables to obtain a ready product with high nutritive value and improved organoleptic properties.

1 cl, 5 dwg, 2 tbl, 7 ex