FIELD: food industry. SUBSTANCE: method involves preparing of yeast suspension, kneading dough and its fermentation, sustaining and baking bread. The former process takes place by activating yeast. Flour, 5-7 % solution of methylcellulose and other formula components are added during kneading the dough. Sodium carboxymethylcellulose (as colloid solution) and glycerin are used as mentioned above methylcellulose, their quantities being 0.3 and 0.2-0.6 mass % of desired articles yield respectively. 5 % solution of sodium carboxymethylcelulose is added during activation of yeast, its quantity being 0.2-0.6 mass % of desired articles yield. EFFECT: improves properties of bread, improves fermentation and decreases staleness of bread. 1 tbl
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