| 摘要 |
A method for making wheat-rye buns includes preparing liquid brew on the basis of rye fermented malt, exposing thereof, kneading dough adding the brew, flour, water, sugar, salt, forming dough half-finished products, proofing the dough half-finished products and baking thereof. According to the invention, the brew is prepared on the basis of whey, heated up to 90-100 °C adding wheat and rye flour, then the brew is cooled up to a temperature of 30-35 °C, yeast is added and it is activated in the brew for 20-30 minutes, the dough is kneaded adding vegetable oil, the dough is subjected to proofing for 50-60 minutes, the shaped products are treated with mélange and poured with sesame seeds prior to baking. |
