This article discusses the process of making rye-wheat and wheat-rye bread from wholemeal flour made from winter rye grain of the "Saratovskaya 7" variety and spring soft wheat of the "Tulaykovskaya 10" variety. The paper presents detailed characteristics of the quality of the initial grain and the resulting flour, as well as analyzes the features of the dough made from their mixture. The composition of microorganisms involved in fermentation and their effect on the fermentation process of the dough are considered. Various methods of dough preparation have been studied, including traditional and innovative approaches aimed at improving the quality of the final product. Formulations and parameters of bread production have been developed, including methods of dilution and production of rye liquid starter obtained from a spontaneous fermentation starter. Comparative characteristics of the quality of the finished bread, studied in accordance with the requirements of GOST, are presented, as well as experimental data confirming the effectiveness of the developed methods. The study examined the physico-chemical and organoleptic characteristics of bakery products, including their acidity, moisture, porosity and taste properties. Special attention is paid to the process of cultivating liquid rye sourdough with and without brewing. The influence of various technological parameters on the final quality of bread, including the proportions of rye and wheat flour in the dough, is considered. It has been established that the optimal rye flour content in rye-wheat bread is 40-60%, and in wheat-rye bread – 50-70%. These proportions make it possible to achieve a balanced taste, optimal acidity and a good crumb texture. The suggested recommendations include optimizing the composition of the dough, controlling the level of acidity and choosing the appropriate fermentation mode. As a result of the research, technological modes have been developed to ensure stable quality of rye-wheat and wheat-rye bread. It is concluded that it is advisable to further study various methods of dough preparation in order to improve the production of whole-grain bread.

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