Lactic acid bacteria and yeast associated into a bakery starter culture and germinated grain seeds have proved to be able to accumulate inorganic selenium from the culture medium. The aim of the study was to evaluate the possibility of using selenium-enriched biomass in fermented bread production. An influence of Se-enriched supplements on fermentation process, bread quality and effectiveness of supplementation were examined. No influence of selenium supplements on fermentation process was noted. Technological parameters of Se-enriched bread were good and in sensory analysis all notes were very high. The proposed method of supplementation enabled to elevate the selenium content by 46% in mixed wheat-rye bread and by 44% in whole-meal rye bread.