FIELD: food-processing industry, in particular, preparing of rye-wheat bread.;SUBSTANCE: method involves preparing dough from receipt amount of first-grade breadwheat flour and hulled breadrye flour, or mixture of hulled breadrye flour and dark rye flour, compressed baker's yeast, edible salt, sweet water and liquid starter with scalding media. Starter is produced with the use of dry lactobacillus in starter cycle combined with pure yeast culture, with moisture content of matured starter used in the process being within 81-83%. Moisture content of starter is provided at the stage of preparing scalding media and nutritive mixture. Scalding media is prepared by introducing into hulled breadrye flour or mixture of hulled breadrye flour and dark rye flour of liquid such as sweet water having temperature of from 90°C to 100°C and water steam condensate having temperature ranging between 102°C and 105°C supplied under pressure of from 10.1-30.4 kPa for time interval providing conversion of flour. Nutritive mixture with scalding media is prepared from scalding media and additional portion of breadrye flour and sweet water having temperature raging between 9°C and 20°C, followed by bringing temperature of nutritive mixture with scalding media to temperature of from 28°C to 32°C by the moment it is introduced into part of starter of previous process. Weight ratio of flour to scalding media and resultant nutritive mixture with scalding media is 1.51-1.89 at flour moisture content of from 12.0% to 15.0%, preferably 14.5%.;EFFECT: improved quality of bread owing to selecting optimal flour and liquid ratio for preparing of starter with scalding media.;19 l, 3 ex
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