The objective of the research study was to compose the model rye flour consisting of isolated rye starch, a commercially available wheat arabinoxylan preparation, and protein (a mixture of ovalbumin and commercially available wheat vital gluten) and to establish the conditions of fermentation and baking of model rye breads using a direct method. Based on the research results, the blend selected to make dough for model rye breads consisted of: 83 % of rye starch, 6 % of wheat arabinoxylan preparation (Naxus), and 6 % of a mixture of albumin and gluten (at a 7:3 ratio). It was determined that this blend could be regarded as a model rye flour; the following technological additives were added to it: 1.5 % of salt, 1 % of sucrose, 2.5 % of yeast, and 1 M lactic acid solution in the amount necessary to reach pH = 4.3. The dough was made in a farinograph mixer; the consistency of the ready dough was 150 BU. The dough fermented in the pans placed in a fermentation chamber at 35 °C for 60 min.; next, breads were baked in an oven at 230 °C for 20 min. Owing to the arabinoxylans contained in the Naxus preparation (their molecular mass was significantly lower than that of a typical rye arabinoxylans) and to the protein added at the above mentioned ratio, it was possible to bake a product that was, to a high degree, similar to rye bread.