| 摘要 |
A method for making wheat-rye bread providing for preparing a liquid starter culture on the basis of a brew, fermenting out thereof, kneading dough adding wheat and rye flour, edible table salt, water, fermenting the dough, forming, proofing and baking. According to the invention, a mollusk hydrolyzate is added into the brew, the dough is kneaded without adding compressed yeast and fermented out in the course of 45-60 minutes, after forming it is proofed for 20-30 minutes. |
