METHOD OF MAKING BOILED RYE AND WHEAT BREAD 'ELITNYI' (ELITE)

摘要

A method of making boiled rye and wheat bread provides for making a concentrated lactic acid starter culture, a boiled base, sponge and dough, fermenting the dough, proofing the dough after dividing and baking. The concentrated lactic acid starter culture is prepared from rye flour of peeled grinding in an amount of 5% from the general amount of flour and water in a ratio of 1:1 at a temperature of 38-40 °?? using the lactic acid cultures L. plantarum - 30, L. casei - 26, L. brevis - 1, L. fesmenti - 34, which initiate lactic acid fermentation of the concentrated lactic acid starter culture itself, and further the sponge and dough. The boiled base is obtained from the rye flour of peeled grinding in the amount of 10% from the total amount of the flour, fermented rye malt and water of a temperature of 95-98 °??, taken in a ratio of 1:1:3, and after 2-hour saccharification of the boiled base is cooled by the natural way up to a temperature of 30-35 °??. The sponge is obtained by mixing the concentrated lactic acid starter culture, boiled base, wheat flour of the first grade in the amount of 50% from the total amount of the flour, yeast, raisins and water in the course of 20 minutes up to the homogenous mass, which contains ground raisins, and it is left for fermenting at a temperature of 27-28 °?? up to an acidity of 5.0-6.0 degrees in the course of 1.5 hours. The dough is obtained by means of mixing the sponge with the wheat flour in the amount of 25% from the total mass of the flour, salt, sugar or glucose syrup according to the recipe up to the homogenous consistency and the further fermentation in the course of 30-40 minutes up to an acidity of 5.0-5.5.