Invention applies to the food industry. The invention aims to improve the breads taste properties. The proposed bread consists of the following components in kg: sifted rye flour - 80.0; 2<nd> rate wheaten flour - 15.0; malt - 5.0; salt - 1.0; sugar - 8.0; pressed yeast - 1.0-1.5 or dry yeast - 0.17-0.25; coriander - 0.5. The output of this amount is 140 kg of quality bread.
