Ключевые слова: alternative, alternative flour, ancient grains, assorted event, bake, bakery, baking, bioavailability, bread, buns, carbohydrates, cereals, dark, fermentation, fiber, flour, food, fresh, hands, homemade, increased bioavailability of nutrients, innovative bread, low, natural, organic, rice, rye, slow, slow baking of carbohydrates, slow natural fermentation, substances, traditional, traditional methods, wheat, woman, work,