Invention applies to the food industry. The invention aims to increase bread quality and the prolong time of usage. The scalded bread consists of the following components in kg: wheaten flour of the highest quality - 80.0-98.0; sifted rye flour - 0-18.0, malt - 2.0; pressed yeast 2.0-4.0 or dry yeast - 0.33-0.67; salt - 1.3; caraway seeds or flax seeds - 1.0-2.0; sugar - 0-0.5. The bread output is 132 kg.
