Method for preparing bakery food containing dietary fibers

A method for producing a yeast-leavened bakery food, wherein the bakery food is produced by a sponge and dough method in which there is a sponge stage and a dough stage, comprising the steps of

• (a) kneading a wheat flour;
• (b) adding indigestible dextrin during the kneading, wherein the indigestible dextrin added to the wheat flour is in an amount of 3 to 15% by weight,
• wherein the adding of the indigestible dextrin is carried out in a dough kneading step of the dough stage, and
• further provided that the indigestible dextrin is added at a point of time when dough formation is about 50 to 80%;
• and
• (c) baking the kneaded wheat flour after fermentation thereof.