The present work was designed to compare the effects of different kinds of bread fermentation on iron bioavailability. Bread making procedure was executed by yeast bread fermentation and by lactic acid fermentation methods. In both cases bread was fortified with iron salts. An optimal result in fortification of bakery products with iron is achieved with use of lactic acid fermentation method. Lactic acid fermentation method provides a higher degree of phytate solubility and a higher bioavailability of non-hem iron.