White wheat flour w as substituted with up to 30% of high dietary fiber barley product (H DFBP) determine the effects on bread quality. The chemical com position of the control bread and breads with up to 30% substitution of HDFBP were determined. Product acceptability w as judged by sensory evaluation. Replacing up to 30% of wheat flour with HDFBP reduced the loaf volum e. Breads containing 20% HDFBP or 30% HDFBP received 10 and 9,3 score, respectively. Bread, in which the HDFBP replaced up to 30% of the wheat flour, contained more ash, protein, lipids, dietary fiber and its fractions in comparison with the control bread.