The influence of pre-harvest sprouting of grains on the level of proteolytic and amylolytic activity and the use of pre-harvest sprouting grain flour in baking with ascorbic acid and vital gluten addition were investigated. The content of non-protein nitrogen, proteolytic and amylolytic activity and farinography properties were analyzed. After the investigation there was a laboratory baking. The activity of the hydrolytic enzymes increased in every pre-harvest sprouting grains flour’s investigated samples. In Korweta variety the amylolytic activity increased by 80%, in varieties Alba and Sakwa adequately, 42 and 31%. The level of proteolytic activity also increased, the biggest increase by 78% was also noticed in Korweta variety. The relationship between rheologic properties of dough and level of hydrolytic activity was estimated. The additions favourably influenced the quality of bread.