FIELD: food-processing industry, in particular, bakery industry. ^ SUBSTANCE: method involves kneading dough from sponge dough, top-grade flour remained after preparing of sponge dough, L-lysine monohydrochloride in an amount making 0.18-0.22% by weight of flour, mineral (calcium) enricher from hen egg shell in an amount of 0.28-0.30% by weight of flour, beer yeast in an amount of 0.13-0.15% by weight of flour, enzyme preparation Fungamil Super AX in an amount of 0.015-0.019% by weight of flour, edible salt, sand sugar and remaining amount of water for producing of dough with moisture content of 45% providing fermentation of dough cutting proofing and baking doughs. Method allows biological value of bread to be improved and deficient amino acid, i.e., lysine score to be increased, and mineral composition of bread to be improved owing to adding of said enricher. ^ EFFECT: improved organoleptical and physicochemical properties, wider range and improved biological value of ready products. ^ 2 tbl, 3 ex