Bread, useful as nutrient for e.g. sportsmen, comprises leaven comprising a mixture of e.g. whole grain pellet and leavening agent and a dough comprising a mixture of e.g. leaven and amaranth

摘要

Bread (I), comprises leaven and dough, (where (I) is obtained by preparing a leaven by mixing a mixture (a) (comprising whole grain pellet, water, leavening agent and additives); preparing a dough (b) by mixing and kneading a mixture (a1) (comprising the leaven, whole grain flour, amaranth, nuts and/or dry fruits, honey, yeast, water and additives); forming (I) from (b) and baking (I) at 250[deg]C to 160[deg]C). Bread (I), comprises leaven and dough, and where is obtained by preparing a leaven by mixing a mixture (a) (comprising whole grain pellet (40-60 wt.%), water (40-60 wt.%), leavening agent (2-10 wt.%) and additives (0-10 wt.%), where all these components are added to make 100%); preparing a dough (b) by mixing and kneading a mixture (a1) (comprising the leaven (3-45 wt.%), whole grain flour (10-45 wt.%) (containing 20-100 wt.% of kamut whole grain flour, related to the whole grain flour), amaranth (10-25 wt.%), nuts and/or dry fruits (4-15 wt.%), honey (0-3 wt.%), yeast (0.3-3 wt.%), water (10-40 wt.%) and additives (0-10 wt.%), where the components are added to make 100%); forming (I) from (b) and baking (I) at 250[deg]C to 160[deg]C.