The article presents the results of the development of a technology for the production of wheat bread from wholemeal flour obtained from spring wheat of the Tulaykovskaya 10 variety. The qualitative characteristics of this wheat variety and the characteristics of the resulting flour, including protein, gluten, and physico-chemical properties, were analyzed. The peculiarities of dough formation, the composition of its fermenting microflora and modern cooking methods, including those based on ferments with directed cultivation of microorganisms, are considered. Formulations and parameters for the production of wheat bread from whole grain and varietal flour have been developed. During the experiments, optimal breeding modes and industrial use of thick wheat starter culture obtained from a spontaneous fermentation starter were determined. A comparative assessment of the quality of the finished bread was carried out in accordance with the requirements of GOST R 58233-2018. The results obtained indicate that the use of starter cultures with targeted cultivation of microorganisms improves the porosity, texture and taste of bread, as well as increases its shelf life by increasing acidity and creating unfavorable conditions for the development of undesirable microflora. The technology of wholemeal bread production makes it possible to obtain a product with high nutritional value, rich in B vitamins, fiber and minerals. This approach can be in demand both in industrial bakery and in small bakeries specializing in the production of artisan bread. The proposed technological solutions are aimed at improving the quality of bakery products, improving their nutritional value and expanding the range of healthy foods. The results of the work can be used for further research in the field of bakery production, improvement of dough preparation methods and introduction of new technologies focused on the principles of healthy nutrition.

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