FIELD: baking industry. SUBSTANCE: method involves performing freezing preservation of preliminarily fermented rye leaven having moisture content of 43-46% by weight in water-impermeable package at rate of 1-2 C/min to temperature of - 18-24 C; holding frozen leaven for about 20 days; freezing out leaven at the same rate till complete defrosting prior to preparing dough; mixing with rye flour or mixed rye and wheat flour and adding remaining receipt components solved in water; holding dough in fermentation chamber for 90 min; cutting dough upon completion of fermentation process; proofing and baking to obtain bakery products. EFFECT: wider operational capabilities, flexible baking process by increased efficiency in preserving leaven. 2 ex
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