To excellently make rye bread for which the ratio of rye powder whose characteristics are different from flour is high.
Separately from a white bread course for which a main material is the flour, a rye bread course for which the main material is the rye powder is prepared. A preheating process for heating a bread material to a prescribed temperature before a kneading process is respectively provided and the time of the preheating process of the rye bread course is set longer than that of the white bread course. Thus, even when the bread material is cold due to the low temperature of a winter season, since heating is sufficiently performed to the center part of the bread material in the preheating process before starting the kneading process, even the rye powder almost without elasticity compared to the flour is provided with flexibility, loads at kneading are reduced, the lock of kneading blades is prevented and the bread material is uniformly mixed.
YAMAMOTO NORIYUKI
MIYAI MACHIKO
