FIELD: food industry. SUBSTANCE: method consists in preparing leaven from flour, yeast, and water supplemented by 5% aqueous pine needle extract. Extract is prepared by mixing pine needle with distilled water at ratio 1:18 and holding the mixture for 6 h at 85 C followed by low-temperature boiling at reduced pressure during 10-12 h. Extract is added in amounts between 1 and 4.2% of the total weight of flour. Thereafter follow mixing into dough from flour and flavoring ingredients, shaping, proof, and baking. EFFECT: improved organoleptic characteristics and increased content of biologically valuable substances at lower cost. 3 ex
