RU2259729C1 - Pan bread "mariinsky" - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of rye-wheat pan bread.

SUBSTANCE: bread is baked from dough prepared with the use of hulled breadrye flour or mixture of hulled breadrye flour and dark breadrye flour and first-grade breadwheat flour, compressed baker's yeast, edible salt, sand sugar, malt extract, coriander, sweet water and liquid starter with scalding media. Starter is produced in starter cycle with the use of lactobacillus combined with pure yeast culture, with the use of nutritive mixture with converted rye scalding media comprising breadrye flour and liquid for conversion thereof, said liquid being sweet water and water steam condensate. Steam is used for steaming-through of rye flour during conversion thereof. Apart from scalding media, nutritive mixture contains breadrye flour and sweet water. Weight ratio of flour to liquid in scalding media and nutritive mixture with scalding media is 1.51-1.89 at flour moisture content of from 12.0% to 15.0%, preferably 14.5%, and at weight ratio of breadrye flour in scalding media and in nutritive mixture with scalding media of 1:(2.8-3.3).

EFFECT: improved quality, taste and aroma of bread, stabilized predetermined yield, high porosity and elasticity of crumb owing to selection of optimized weight ratio of flour and liquid used for preparing of scalding media and nutritive mixture with scalding media.

15 cl, 2 ex

Description

The invention relates to the food industry, in particular to its baking industry, and can be used for the production of rye-wheat bread, namely, Mariinsky hearth bread with improved physicochemical and organoleptic characteristics.

Russian hearth bread is known, which includes the main recipe components: peeled rye flour and first-grade wheat flour, pressed baker’s yeast, edible salt, molasses, and drinking water.

The dough is prepared on different sourdoughs - thick, liquid without tea leaves, liquid with tea leaves or concentrated lactic acid sourdough.

To prepare the dough, use liquid yeast with tea leaves in an amount of 35.5 kg with a content of 5 kg of peeled rye flour.

The tea leaves are prepared from rye flour and water in a ratio of 1: 2.5. The tea leaves are used for the preparation of sourdough in an amount of 9 kg.

When preparing dough with liquid sourdough brewing per 100 kg of flour, dough uses 71 kg of sourdough with 15 kg rye flour in it, and also peeled rye flour - 55 kg, first grade wheat flour - 30 kg, edible salt - 1.5 kg, molasses - 6.0 kg, calculated drinking water. The readiness of the test is determined by the acidity provided by the technological regime, and organoleptic indicators.

Ready fermented dough is cut into dough pieces, which are placed in round cassettes or on boards sprinkled with flour, and sent for proofing. The duration of the proofing is 40 ÷ 60 min, depending on the mass of the dough pieces and the conditions of the proofing.

The duration of baking bread is 40 ÷ 60 min, baking is carried out at a temperature of 200 ° C-240 ° C, depending on the weight of the bread, the design features of the oven and its operating conditions. When removing bread from the oven, it is recommended to spray with water.

Russian hearth bread is produced with a weight of 0.85 kg. Russian hearth bread has the following content of basic substances per 100 g: proteins - 6.5 g, fats - 1.1 g, carbohydrates 41.9 g and energy value - 211.0 kcal. (Ershov P.S., Collection of recipes for bread and bakery products, St. Petersburg, Prefix, 2003, p. 22 - 24, table 1).

Known metropolitan bread, including the main recipe components: peeled rye flour and first-grade wheat flour, pressed baking yeast, edible salt, granulated sugar and fermented brew.

To prepare the dough, use liquid yeast with tea leaves in an amount of 35.5 kg with a content of 5 kg of peeled rye flour.

The tea leaves are prepared from rye flour and water in a ratio of 1: 2.5. The tea leaves are used for the preparation of sourdough in an amount of 9 kg.

When preparing dough with liquid sourdough brewing per 100 kg of flour, dough uses 71 kg of sourdough with rye flour in the sourdough - 15 kg, and peeled rye flour - 35 kg, first-grade wheat flour - 50 kg, edible salt - 1.5 kg, granulated sugar - 3.0.

After preparing the dough, it is fermented and cut into dough pieces. The dough pieces for bread are placed in a round cassette covered with a cloth, and sent for proofing. The duration of the proofing is 45 ÷ 55 minutes

When planting dough pieces in the oven, it is recommended to spray with water or bake bread in a humidified baking chamber. Baking is carried out at a temperature of 190 ° C ÷ 250 ° C. The duration of baking products weighing 0.85 kg hearth is 40 ÷ 50 minutes It is recommended to spray the bread before removing it from the oven with water. Round bread weighing 0.85 kg has an approximate diameter of 20 ÷ 22 cm (Ershov P.S., Collection of recipes for bread and bakery products, St. Petersburg, Prefix, 2003, pp. 25-28, table 1).

The disadvantages of the known bread is the insufficient satisfactory quality, taste and aroma of bread, the relatively low porosity of the crumb, which reduces the consumer attractiveness of the product, as well as the lack of a stable predetermined yield of bread, due to the lack of proper control over the correspondence of the optimal conditions for preparing the starter culture corresponding to the specific characteristics of the raw material.

The objective of the present invention is to improve the quality, taste and aroma of bread while ensuring a stable predetermined yield, increasing the porosity of the crumb and the efficiency of bread production.

The problem is solved due to the fact that the Mariinsky hearth bread according to the invention is baked from dough prepared using peeled rye flour or a mixture of peeled rye flour and wallpaper rye flour and first-grade wheat flour, pressed baker’s yeast, table salt, - sand, malt extract, coriander, drinking and liquid water obtained in a batch cycle using lactobacterin in combination with a pure yeast culture, sourdough with a tenderness of 81.0% to 83.0%, a lifting force of 25 to 30 minutes and an acidity of 10 ÷ 11 degrees, using a nutrient mixture with saccharified rye tea to refresh the starter culture in each cycle of selection of ripe liquid starter culture for kneading dough and subsequent reproduction yeast, and the infusion contains rye flour and liquid for its saccharification in the form of drinking water and steam condensate used for steaming rye flour during its saccharification, and the nutritional mixture, in addition to welding, contains rye flour and water drinkable, while the ratio of hydraulic modules - the ratio of the mass of flour to the mass of the welding fluid and the nutrient mixture with welding - is 1.51 ÷ 1.89 with flour moisture from 12.0% to 15.0%, preferably 14.5% and with mass the ratio of rye flour in the tea leaves and in the nutrient mixture with tea leaves, constituting 1: (2.8 ÷ 3.2), while the components are used in the following weight ratio per 100 kg of flour in kg:

Bakery rye flour 40.0 ÷ 60.0 first-grade wheat flour 60.0 ÷ 40.0 pressed baker's yeast 0.8 ÷ 1.2 food salt 1.7 liquid malt extract 2.8 ÷ 3.2 granulated sugar 5.8 ÷ 6.2 coriander 0.9 ÷ 1.1

Bread may contain peeled rye flour or a mixture of peeled rye flour and wallpaper rye flour as flour.

Bread may contain sourdough, consisting of a mixture of peeled rye flour and wallpaper rye flour in a ratio of (0.75 ÷ 0.9) :( 0.25 ÷ 0.1), preferably 0.85: 0.15, moreover, rye flour baking wallpaper can be used in welding.

For bread can be used brewing made from 35 ÷ 45 kg peeled rye flour, preferably 40 kg, or 20 ÷ 24 kg peeled rye flour, preferably 22 kg, and 16 ÷ 20 kg wallpaper rye flour, preferably 18 kg, and obtained by introducing a liquid in the form of drinking water with a temperature of 90 ° C ÷ 100 ° C and in the form of condensate of water vapor used in steaming and saccharification of flour in welding, moreover, the liquid can be used in an amount of 75.0 ÷ 85, 0 kg, preferably 80.0 kg p and humidity flour 14.5%, and water vapor - in an amount of not more than 12.0% by weight of the liquid.

The amount of water vapor used in saccharification of flour in the infusion can be at least 2% by weight of the liquid.

The amount of water vapor used in saccharification of flour in the infusion can be no more than 4% by weight of the liquid.

The amount of water vapor used in saccharification of flour in the infusion can be 4 ÷ 8% by weight of the liquid.

The amount of water vapor used in saccharification of flour in the infusion can be 8 ÷ 12% by weight of the liquid.

For bread, a nutrient mixture prepared from 115.0 ÷ 125.0 kg, preferably 120 kg of tea leaves, peeled rye flour - 75.0 ÷ 85.0 kg, preferably 80.0 kg and drinking water with a temperature in the range can be used from 9 ° C to 20 ° C - 350.0 ÷ 370.0 kg, preferably 360.0 kg.

The infusion may contain per 100 kg of flour in the dough 3.5 ÷ 3.6 kg of rye flour, preferably 3.57 kg, and 7.0 ÷ 7.2 kg, preferably 7.14 kg of liquid in the form of drinking water and condensed water the steam used for saccharification of flour in the infusion, and the nutritional mixture with infusion can contain per 100 kg of flour in the dough 10.7 ÷ 11.0 kg, preferably 10.8 kg, rye flour and liquid 39.0 ÷ 39.4 kg , preferably 39.2 kg, while the ratio of hydraulic modules - the ratio of the mass of flour to the mass of the welding fluid and the nutrient mixture with welding - is 1.79 ÷ 1.82, p preferably 1.81 with a flour moisture of 14.5%.

As a liquid malt extract can be used liquid malt extract "GLOF extract" of the German concern "Ireks".

"GLOF extract" is a liquid dark malt extract. It is used in the production of wheat, rye and rye-wheat varieties of bread to give them the malt smell, taste and dark color characteristic of custard varieties of bread. Dosage 0.5 ÷ 3.0%.

Dough for bread per 100 kg of flour may contain 39.2 kg of peeled rye flour, 50 kg of first grade wheat flour, 50 kg of brewed yeast with 10.8 kg of peeled rye flour, 1.0 kg of yeast pressed baked bread, 1.7 kg of table salt, 6.0 kg of granulated sugar, 1.0 kg of coriander, 3.0 kg of GLOPA extract liquid malt extract and drinking water - calculated to produce a dough with a moisture content of 47.5 % ÷ 48.0%, final acidity 5.0 ÷ 7.0 degrees.

Bread may have a rounded shape, without large cracks and tears, with or without cuts, or with tears, color from light brown to dark brown, crumb baked without traces of impurity, the taste and smell characteristic of the taste and smell of this type of bread, without extraneous taste and odor, crumb moisture is not more than 47.0%, crumb acidity is not more than 6 degrees and crumb porosity is 60.0% ÷ 65.0% and it is produced with a mass of 0.50 ÷ 0.70 kg.

Bread can have 100 g: proteins - 6.7 g, fats - 1.2 g, carbohydrates 50.7 g and energy value - 223.0 kcal.

Whole or sliced bread can be wrapped or packaged in a polymer film, for example heat-shrinkable, moisture-proof, heat-resistant film of low density polyethylene, or in waxed paper.

The technical result provided by the invention consists in improving the quality, taste and aroma of bread prepared with liquid sourdough with brewing while ensuring stable predetermined yield and high porosity and elasticity of the crumb due to the establishment of the optimal ratio of flour and liquid amounts to hydraulic modules during the preparation of the infusion and a nutritional mixture with tea leaves, taking into account the liquid phase of the steam used in saccharification of the tea leaves, and thereby improve the quality used in the production the quality of the starter bread with the optimal optimal yeast moisture from 81.0% to 83.0%, the optimum acidity of 10 ÷ 11 degrees and a lifting force of 25 ÷ 30 min and getting the yeast with the optimal ratio in the yeast of lactic and acetic acids when using flour with a specific value humidity.

When the ratio of infusion hydromodules and infusion mixture with infusion is less than 1.51, the leaven is “weaker” in consistency, the rate of total acid accumulation is significantly reduced, and the proportion of acetic acid in the total acidity of the starter is reduced, which negatively affects the taste of bread.

When the ratio of infusion hydromodules and infusion mixture with infusion is greater than 1.89, the leaven turns out to be "stronger" in consistency and the rate of total acid accumulation increases significantly and the proportion of acetic acid in the total acidity of the starter increases, which also affects the taste of bread and its the flavor and physico-chemical characteristics of the crumb of bread.

The invention is illustrated by the following examples, which do not cover, and even more so do not limit the entire scope of the claims.

Example 1

For the production of Mariinsky hearth bread, the main recipe components are used: peeled rye flour, first grade wheat flour, pressed baker’s yeast, edible table salt, GLOFA extract liquid malt extract from the German Ireks concern, granulated sugar, coriander.

The main components are used in the following weight ratio per 100 kg of flour per kg:

peeled rye flour 50,0 first-grade wheat flour 50,0 pressed baker's yeast 1,0 food salt 1.7 liquid malt extract "GLOF-extract" 3.0 granulated sugar 6.0 coriander 1,0

Edible salt is used in the form of saline with a density of 1.10 g / l.

As a liquid malt extract for the production of bread using liquid malt extract "GLOF-extract" of the German concern "Ireks".

Bread obtained using liquid sourdough with a moisture content of 82.0%, acidity of 10.0 degrees and a lifting force of 25 minutes.

Ferment obtained in the exploratory cycle on lactobacterin in combination with a pure yeast culture using a nutritious mixture with saccharified rye tea leaves.

To refresh the starter culture after selection in each cycle of liquid ripe starter culture for kneading the dough and its subsequent reproduction, a nutritious mixture with tea leaves is used.

The infusion was obtained from 40 kg of peeled rye flour when sugared with a liquid in an amount of 80 kg with a flour moisture of 14.5%. The liquid was used in the form of drinking water with a temperature of 95 ° C in the amount of 70.4 kg and 9.6 kg of water vapor condensate (12% by weight of the liquid). Steam was supplied for 20 min under a pressure of 25.0 kPa to steal the rye flour during its saccharification.

The hydromodule - the ratio of the mass of flour to the mass of liquid in the form of drinking water and condensed water vapor in the tea leaves - is 0.5 and obtained by dividing the mass of flour by the mass of liquid (40:80).

The nutrient mixture was obtained from 120 kg of tea leaves, 80 kg of peeled rye flour and drinking water in an amount of 360 kg with a temperature of 15 ° C. Thus, to refresh the sourdough, a brewed nutritional mixture was used, containing 120 kg of peeled rye flour and 440 kg of liquid.

The water module - the ratio of the mass of flour to the mass of liquid in the nutrient mixture with tea leaves - is 0.273 and obtained by dividing the mass of flour by the mass of liquid (120: 440).

The ratio of these hydromodules is 1.83 and obtained by dividing them (0.5: 0.273) with a flour moisture of 14.5%.

Sourdough prepared in compliance with the indicated ratios has optimal humidity, acidity and lift and provides high-quality bread.

To prepare the dough for 100 kg of flour, 50 kg of sourdough with tea leaves are used in the dough. The infusion contains per 100 kg of flour in the dough 3.57 kg of peeled rye flour and 7.14 kg of liquid, consisting of 6.28 kg of drinking water and 0.86 kg of water vapor condensate used for saccharification of flour in infusion (12% of mass of liquid), and the nutritious mixture with tea leaves contains per 100 kg of flour in the dough 10.8 kg of peeled rye flour and 39.2 kg of liquid.

The ratio of rye flour in the tea leaves and in the nutrient mixture with tea leaves is 1: 3.03, i.e. for one part of the flour in the tea leaves, 3.03 parts of flour in the nutrient mixture with tea leaves.

The hydromodule — the ratio of the mass of flour to the mass of liquid in the form of drinking water and condensed water vapor in the tea leaves — is 0.5 and obtained by dividing the mass of flour by the mass of liquid (3.57: 7.14).

The water module - the ratio of the mass of flour to the mass of liquid in the nutrient mixture with tea leaves - is 0.276 and is obtained by dividing the mass of flour to the mass of liquid (10.8: 39.2).

The ratio of these hydromodules is 1.81 and obtained by dividing them (0.50: 0.276) with a flour moisture of 14.5%.

Dough for bread per 100 kg of flour contains 39.2 kg of peeled rye flour, 50 kg of first grade wheat flour, 50 kg of brewed yeast with 10.8 kg of peeled rye flour, 1.0 kg of baker’s yeast pressed, 1.7 kg of table salt in the form of saline with a density of 1.10 g / l, 6.0 kg of granulated sugar, 1.0 kg of coriander, 3.0 kg of GLOF-extract liquid malt extract and drinking water - by calculation.

Kneading the dough is carried out in a bowl with subsequent stirring and fermentation for 200 minutes, ensuring the acidity of the dough at the end of the process is 7.0 degrees, the humidity of the dough is 46.5%.

The finished dough is loaded from the bowl to the stacker-divider, where the dough is cut into dough pieces.

The dough pieces are placed in cassettes covered with a cloth and installed on the cradles of the proofing cabinet conveyor and proofing at a temperature of 40 ° C for 50 minutes.

After proofing, the dough pieces are reloaded from cassettes on under a tunnel oven with four temperature zones. In the first zone, hydrothermal treatment of the dough pieces is carried out at a temperature of 260 ° C and steam humidification, and in subsequent zones with a temperature of 240 ° C, 180 ° C and 150 ° C, respectively, baking of dough pieces is carried out.

Before removing bread from the oven, it is sprayed with drinking water.

Cooling of bread is carried out on trays. After cooling, the bread is packaged in a heat-shrinkable, moisture-proof heat-resistant film of low density polyethylene.

Mariinsky hearth bread has a rounded shape, without cracks and tears, the color is dark brown, the crumb baked without traces of impurity, the taste and smell characteristic of the taste and smell of this type of bread, without extraneous taste and smell, the crumb humidity is 47.0%, the crumb acidity 6.0 degrees and crumb porosity of 65.0%.

Mariinsky hearth bread has 100 g: proteins - 6.7 g, fats - 1.2 g, carbohydrates 50.7 g and energy value - 223.0 kcal.

Thus, the task was solved and obtained bread with a given stable yield with a mass of 0.70 kg and a moisture content of flour of 14.5%, which is 147.0%.

Example 2

The main recipe components are used for the production of bread from the hearth: the peeled rye flour, the wallpaper rye flour, the first-grade wheat flour, the pressed baker’s yeast, edible table salt in the form of saline with a density of 1.10 g / l, GLOFA liquid malt extract -extract "of the German concern" Ireks ", granulated sugar, coriander.

The main components are used in the following weight ratio per 100 kg of flour per kg:

peeled rye flour 48.38 Wallpaper rye flour 1,62 first-grade wheat flour 50,0 pressed baker's yeast 1,0 food salt 1.7 liquid malt extract "GLOF-extract" 3.0 granulated sugar 6.0 coriander 1,0

Edible salt is used in the form of saline with a density of 1.10 g / l.

As a liquid malt extract for the production of bread using liquid malt extract "GLOF-extract" of the German concern "Ireks".

Bread obtained using liquid sourdough with a moisture content of 83.0%, an acidity of 10.5 degrees and a lifting force of 27 minutes

Ferment obtained in the exploratory cycle on lactobacterin in combination with a pure yeast culture using a nutritious mixture with saccharified rye tea leaves.

To refresh the starter culture after selection in each cycle of liquid ripe starter culture for kneading the dough and its subsequent reproduction, a nutritious mixture with tea leaves is used.

The infusion was obtained from 22.0 kg of peeled rye flour and 18.0 kg of wallpaper rye flour when sugared with a liquid in the amount of 80 kg with a flour moisture of 14.5%. The liquid was used in the form of 72.0 kg of drinking water with a temperature of 95 ° C and 8.0 kg of water vapor condensate (10% by weight of the liquid). Steam was supplied for 17 min under a pressure of 25.0 kPa to steal the rye flour during saccharification.

The hydromodule - the ratio of the mass of flour to the mass of liquid in the form of drinking water and condensed water vapor in the tea leaves - is 0.5 and obtained by dividing them (40:80).

The nutrient mixture was obtained from 120 kg of tea leaves, 80 kg of peeled rye flour and drinking water in an amount of 360 kg with a temperature of 15 ° C. Thus, to refresh the sourdough, a brewed nutrient mixture was used, containing 102 kg of peeled rye flour, 18 kg of wallpaper rye flour and 440 kg of liquid.

The hydromodule - the ratio of the mass of flour to the mass of liquid in the form of drinking water and condensate of water vapor in the nutrient mixture with tea leaves - is 0.273 and obtained by dividing the mass of flour by the mass of liquid (120: 440).

The ratio of these hydromodules is 1.83 and obtained by dividing them (0.5: 0.273) with a flour moisture of 14.5%.

Sourdough prepared in compliance with the indicated ratios has optimal humidity, acidity and lift and provides high-quality bread.

To prepare a dough for 100 kg of flour, 50 kg of sourdough with tea leaves are used in the dough.

The infusion contains per 100 kg of flour in the test 1.95 kg of peeled rye flour and 1.62 kg of wallpaper rye flour and 7.14 kg of liquid, consisting of 6.43 kg of drinking water and 0.71 kg of water vapor condensate, which It makes up 10% of the total amount of liquid used for saccharification of flour in brewing, and the nutritious mixture with brewing is 9.18 kg of peeled rye flour and 1.62 kg of wallpaper rye flour and 39.2 kg of liquid.

The ratio of rye flour in tea leaves and the nutrient mixture with tea leaves is 1: 3.03, i.e. for one part of the flour in the infusion, 3.03 parts of flour in the nutrient mixture with infusion are accounted for.

The hydraulic module - the ratio of the mass of flour to the mass of liquid in the tea leaves - is 0.5 and obtained by dividing them (1.95 + 1.62): 7.14.

The hydraulic module - the ratio of the mass of flour to the mass of liquid in the nutrient mixture with tea leaves - is 0.276 and obtained by division (9.18 + 1.62): 39.2.

The ratio of these hydromodules is 1.81 and obtained by dividing them (0.5: 0.276) with a flour moisture of 14.5%.

Dough for bread per 100 kg of flour contains 39.2 kg of peeled rye flour, 50 kg of first grade wheat flour, 50 kg of brewed sourdough containing 9.18 kg of peeled rye flour and 1.62 kg of rye flour Wallpaper baking, as well as 1.0 kg of pressed baker’s yeast, 1.7 kg of edible salt, 6.0 kg of granulated sugar, 1.0 kg of coriander, 3.0 kg of GLOF-extract liquid malt extract and drinking water by calculation.

The remaining operations are carried out in the same way as in example No. 1. Received Mariinsky bread such as described in example 1, but light brown in color, having a crumb porosity of 63.0%. The yield was 146.8% with a mass of 0.70 kg and a moisture content of flour of 14.5%, thus, the problem was solved.

Claims (15)

1. Bread hearth, characterized in that it is baked from dough prepared using peeled rye flour or a mixture of peeled rye flour and wallpaper baked rye flour and first-grade wheat flour, pressed yeast, table salt, granulated sugar , malt extract, coriander, drinking and liquid water obtained in the exploration cycle using lactobacterin in combination with a pure yeast culture, yeast with a moisture content of 81.0 ÷ 83.0%, lift 2 5–30 min and an acidity of 10–11 degrees, using a nutrient mixture with saccharified rye tea leaves to refresh the starter culture in each cycle of selection of ripe liquid starter culture for kneading the dough and subsequent reproduction of the starter culture, the tea leaves containing baked rye flour and liquid for its saccharification in the form drinking water and condensate of water vapor used for steaming rye flour during its saccharification, and the nutrient mixture, in addition to brewing, contains baking rye flour and drinking water, while the ratio of the hydromodule - the ratio of the mass of flour to the mass of the brewing liquid and the nutrient mixture with the brewing is 1.51 ÷ 1.89 with flour moisture 12.0 ÷ 15.0%, preferably 14.5% and with the mass ratio of rye flour in tea leaves and in nutritious mixtures with tea leaves constituting 1: (2.8 ÷ 3.2), while the components were used in the following weight ratio per 100 kg of flour, kg: Bakery rye flour 40.0 ÷ 60.0 baking wheat flour first grade 60.0 ÷ 40.0 pressed baker's yeast 0.8 ÷ 1.2 food salt 1.7 liquid malt extract 2.8 ÷ 3.2 granulated sugar 5.8 ÷ 6.2 coriander 0.9 ÷ 1.1. 2. Bread according to claim 1, characterized in that it contains peeled rye flour as a flour or a mixture of peeled rye flour and wallpaper rye flour. 3. Bread according to claim 2, characterized in that the bread contains sourdough, consisting of a mixture of peeled rye flour and wallpaper rye flour in a ratio of (0.75 ÷ 0.9) :( 0.25 ÷ 0.1 ), preferably 0.85: 0.15, moreover, wallpaper rye flour used in brewing. 4. Bread according to any one of claims 1 to 3, characterized in that the tea is brewed from 35 ÷ 45 kg peeled rye flour, preferably 40 kg, or 20 ÷ 24 kg peeled rye flour, preferably 22 kg, and 16 ÷ 20 kg of wallpaper rye flour, preferably 18 kg, and obtained by introducing a liquid in the form of drinking water with a temperature of 90 ÷ 100 ° C and in the form of water vapor condensate used in steaming and saccharification of flour in welding, and used in the amount of 75.0 ÷ 85.0 kg, preferred only 80.0 kg with a flour moisture of 14.5%, and water vapor in an amount of not more than 12% by weight of the liquid. 5. Bread according to claim 4, characterized in that the amount of water vapor used in saccharification of the flour in the infusion is at least 2% by weight of the liquid. 6. Bread according to claim 4, characterized in that the amount of water vapor used in saccharification of the flour in the infusion is not more than 4% by weight of the liquid. 7. Bread according to claim 4, characterized in that the amount of water vapor used in saccharification of flour in the infusion is 4 ÷ 8% by weight of the liquid. 8. Bread according to claim 4, characterized in that the amount of water vapor used in saccharification of the flour in the infusion is 8 ÷ 12% by weight of the liquid. 9. Bread according to any one of claims 1 to 3, characterized in that a nutritious mixture prepared from 115.0 ÷ 125.0 kg, preferably 120 kg of tea leaves, peeled rye flour 75.0 ÷ 85.0 kg is used for bread , preferably 80.0 kg, and drinking water with a temperature in the range of 9 ÷ 20 ° C 350.0 ÷ 370.0 kg, preferably 360.0 kg. 10. Bread according to claim 4, characterized in that the infusion contains per 100 kg of flour in the dough 3.5 ÷ 3.6 kg of rye flour, preferably 3.57 kg, and 7.0 ÷ 7.2 kg, preferably 7 , 14 kg of liquid in the form of drinking water and steam condensate used for saccharification of flour in brewing, and the nutritional mixture with brewing contains per 100 kg of flour in the dough 10.7 ÷ 11.0 kg, preferably 10.8 kg, of rye flour and liquids 39.0 ÷ 39.4, preferably 39.2 kg, while the ratio of hydraulic modules is the ratio of the mass of flour to the mass of the welding fluid and the nutrient mixture with welding sets 1.79 ÷ 1.82, preferably 1.81 with a flour moisture of 14.5%. 11. Bread according to claim 1, characterized in that the liquid malt extract "GLOF extract" is used in it. 12. Bread according to claim 11, characterized in that the dough for bread per 100 kg of flour contains 39.2 kg of peeled rye flour, 50 kg of first-grade wheat flour, 50 kg of brewed sourdough containing 10.8 sourdough kg of peeled rye flour, 1.0 kg of pressed baker’s yeast, 1.7 kg of table salt, 6.0 kg of granulated sugar, 1.0 kg of coriander, 3.0 kg of GLOF extract liquid malt extract and drinking water - according to the calculation with the test with a moisture content of 47.5% ÷ 48.0%, final acidity 5.0 ÷ 7.0 degrees. 13. Bread according to claim 1, characterized in that it has a rounded shape, without large cracks and tears, with or without incisions, or with cuts, the color is from light brown to dark brown, the crumb baked without traces of impurity, taste and the smell characteristic of the taste and smell of this type of bread, without extraneous taste and smell, the crumb moisture is not more than 47.0%, the crumb acidity is not more than 6 degrees and the crumb porosity is 60.0 ÷ 65.0% and it is produced with a mass of 0.50 ÷ 0.70 kg. 14. Bread according to any one of paragraphs 12 and 13, characterized in that it has 100 g: proteins 6.7 g, fats 1.2 g, carbohydrates 50.7 g and an energy value of 223.0 kcal. 15. Bread according to claim 1, characterized in that the whole or sliced bread is wrapped or packaged in a polymer film, for example a heat-shrinkable, moisture-proof heat-resistant film of low density polyethylene, or in waxed paper.