In the diet of Poles, bread is a main source of dietary fibre, and together with the phytic acid, they are regarded as components deteriorating the assimilability of mineral elements. The objective of the study was to determine the dependence between the content of dietary fibre and phytic acid in bread and the wheat variety that was used to make flour for bread to be baked. White and brown breads were analyzed; they were baked of flour produced from grains of 7 spelt wheat varieties and of 1 common wheat variety. In the breads studied, total fibre, its soluble and insoluble fractions, and phytic acid content were determined. In the white spelt bread, the content of total dietary fibre (4.65 – 6.52 % of dry mass) and phytic acid (0.01 – 0.02 mg·g^-1) did not depend on the wheat variety used to make flour for the breads baked and investigated. Depending on the wheat variety, amounts of total fibre (9.55 – 11.63 % of dry mass) and its insoluble fraction, and of phytic acid (2.18 – 5.94 mg·g^-1) statistically significantly varied in the brown spelt breads investigated. The content of soluble dietary fibre fraction did not depend on the wheat variety of flour used to bake brown breads. The spelt bread appeared to be the best source of dietary fibre than the bread baked of common wheat flour.