FIELD: baking industry. SUBSTANCE: method involves pouring water having temperature of 60-65 C into cereal and holding for 20-30 min; flattening cereal by means of flat rollers; soaking produced cereal flakes with water-solved enzyme preparation at temperature of 60-62 C; providing fermentation for 40-50 min; kneading dough from cereal flakes and flour; adding liquid leaven and brewing flour; dividing fermented dough, proofing and baking. EFFECT: intensified process, reduced production costs and improved quality of dietary bread. 2 cl, 5 tbl
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