A method for the preparation of bakers articles, wherein oat fibre, vital gluten, yeast, a mixture of enzymes, salt and water are added to wheat flour or a mixture of wheat and rye flours, the dough is kneaded, left for preliminary fermentation, divided and formed into wads of dough, the formed dough wads are subject to final fermentation, then the article is baked and cooled, the method according to the invention being characterised in that from 4 to 20% by wt. of wheat flour or a mixture of wheat and rye flours is replaced with an oat fibre preparation containing from 39 to 48% by wt. of dietary fibre, including from 20 to 25% by wt. of water-insoluble fractions and from 19 to 23% of water-soluble fractions, and from 14 to 25% by wt. of protein, from 1 to 12% by wt. of fats, from 2 to 25% of available carbohydrates, with a humidity not higher than 12% by wt., with a fineness of 100 µm < D[0.9] < 300 µm, in dry or hydrated form. The invention also pertains to bakers articles in the form of bread and rolls.
