FIELD: baking industry. SUBSTANCE: when dough kneading, method involves using of ingredients at ratio, mas.%: dry scalding, 5.48-11.63; rye sour, 8.96-47.23; or acidifying additives "Tsitrasol", 1.86-2.03; flour, yeast, flavorings, and water, the balance. As a dry scalding, swelled flour or complex additive "Vega" may be used, while as a rye sour, complex additive "Vega". EFFECT: broadened assortment of scalded bread, increased its quality by taste, aroma, and deceleration of hardening. 4 cl, 5 tbl, 4 ex
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