FIELD: food industry.
SUBSTANCE: according to the first version, the bread composition contains the following remaining components per 100 g of wheat flour: 
yeast - 1-3; salt - 1-2; water - as per calculation. According to the second version, one proposes the bread composition for bread baking in a household breadmaker. According to the second version, the bread composition contain the following remaining components per 100 g of wheat flour: 
dry yeast 1-2; vegetable oil - 4-6; sugar - 4-6; salt - 0.9-1.1; drinking water - as per calculation.
EFFECT: invention allows to increase nutritive value of the composition of bread for consumers' functional alimentation, preferably, with increased sugar level in blood or excessive weight, due to introduction of hydrogen peroxide in the form of arabinogalactan and an inuline-containing element or combined introduction of hydrogen peroxide in the form of inuline, arabinogalactan and dietary citrus fibres.
10 cl, 5 tbl, 7 ex
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