FIELD: baking industry. SUBSTANCE: method involves using of liquid half-finished product at dough kneading. The half-finished product is prepared by addition sugar syrup in amount of 3-4%, red rye malt in amount of 3-4%, margarine in amount of 3-4% and 50% of water to mass of wheat flour in dough. Prepared mixture is mixed for 2-2.5 min, then 10-12% of wheat flour is introduced, and is mixed again for 5-5.5 min. Made-up dough pieces are placed in forms dusted with rye flour. EFFECT: increased quality and storage life. 2 tbl, 2 ex
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