FIELD: food-processing industry, in particular, baking industry. ^ SUBSTANCE: method involves kneading dough while introducing lentil-yeast semi-finished product comprised of ground germinated lentil seeds, second-grade wheat flour, vegetable oil and compressed yeast in an amount of 34%, 10%, 0.015% and 1.0% by weight of wheat flour, respectively, with moisture content of 80% being maintained holding dough at temperature of 31-350C for 90-100 min. Method allows dough preparing process to be intensified (dough fermentation process being is reduced by two times), dry substance consumption during fermentation process to be decreased, protein and carbohydrate content to be improved and approaching value recommended by balanced feeding theory for individuals practicing average physical loading. ^ EFFECT: increased efficiency and reduced consumption of dry substances in the process of fermentation. ^ 1 tbl, 3 ex