FIELD: food industry, in particular, baking branch. SUBSTANCE: method involves preparation of sponge dough by mixing a part of flour prescribed by formula, hop composition, common salt and water. Hop composition is prepared by hop grinding in mill for producing fraction with size of particles equal to size of flour particles used for bread baking. For preparation of bread on ferment, the hop composition is introduced in it, while preparing bread on scalding, the hop composition is introduced in it. Hop composition is used as fermenting agent. EFFECT: increased bread qualitative index; simplification of technology. 7 cl, 3 tbl, 5 ex
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