| 摘要 |
The present invention belongs to the production of bread from unground rye and/or wheat grains. Preparing dough contains following steps that comprise making parboiled dough in water at temperature of 88-94 0C using 1/3 amount of rye- or wheat-flour according to prescription and rye-malt. Further step is keeping parboiled dough in wood tubs in order to realise natural fermenting process. The following step is making dense leaven from previously prepared leaven, rye- or wheat crude-flour and water. Next step is making parboiled leavened dough at the end of fermentation process. Said step includes addition of dense leaven to naturally fermented parboiled dough by mixing and rising. Next one step is kneading dough using the rest of rye- or wheat crude-flour provided by prescription, wheat-flour, leavened parboiled dough and other ingredients. The final step is addition of steam-swelled unground grains and sunflower-seeds and finishing kneading. The unground grains and sunflower-seeds or linseeds are added in amount of 1-40% by weight. The said invention pertains also to the bread-articles made by the mentioned method.
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