FIELD: food industry.
SUBSTANCE: invention is referred to baking industry and to baking of wheat bread, in particular. Method of bread baking includes preparation of sponge from flour, yeasts, vegetable oil in the mount 0.25-0.75% to flour weight in dough, sugar and water. Produced sponge is exposed during 12-14 hours at 20-24°C. After that dough is kneaded and vegetable oil in the amount of 1.25-1.75% to flour weight in dough is added. Vegetable oil with high content of ω-6, ω-3- polyunsaturated fatty acids and tocopherol is used, for example, rape oil, cameline oil, linseed oil, hemp-seed oil.
EFFECT: improvement of nutritional and biological value of bread, reduction of crumb crumple together with increased grain and specific volume.
3 ex
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