BREAD PRODUCTION METHOD

FIELD: baking industry, in particular, preparing of bakery products. ^ SUBSTANCE: method involves kneading dough from baker's first-grade wheat flour, compressed suspension-type yeast, fatty product, salt and sugar solution, natural milk whey; fermenting; proofing, and baking; during dough kneading, introducing mixture of sesame flour and flax flour used in the ratio of 2:1 and in an amount of 9% by weight of flour in dough and dry wheat gluten in an amount of 2.7-3%, said mixture being used as fatty product. Sesame and flax flour is produced by grinding of sesame and flax seeds to particle sizes of 180-200 micron after said seeds are subjected to hydrothermal processing at temperature of 50 C during 2 min. Fermentation procedure is carried out during 40-45 min. ^ EFFECT: reduced anti-adhesion properties of dough, intensified dough fermentation process, improved fat-and-acid composition of ready product as to essential non-saturated fatty acids, improved vitamin and mineral composition of bread and its organoleptical characteristics, and increased biological value of bread. ^ 2 tbl, 1 ex