FIELD: baking industry. SUBSTANCE: method involves preparing scalding mixture based on rye hull flour, malt, aromatizing additive and water; providing fermentation on the base of thick leaven while adding rye hull flour and water; kneading dough by mixing thick leaven with scalding mixture, saline solution, malt and yeast, with following addition of flour; cutting dough; proofing; dusting with aromatic substance and baking bread. EFFECT: increased biological value, improved taste and aromatic bouquet of bread by optimal selection of scalding mixture, leaven and dough components ratio. 2 tbl
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