| abstract |
A composition of a baking food includes wheat flour, a fermenting component, a protein component, dry gluten, bran, salt. The composition is supplemented with a mixture of protein components, in particular European walnut or peanut, or almond, and seed of sesame or flax, or sunflower, a sweetener as granulated sugar or glucose syrup, or sorbite, and a fat component as sunflower oil or margarine. A starter of rye flour of peeled grinding on the basis of hops is used in the composition as a fermenting component. |