The objective of the study was to assess the changes in quality parameters of bread, produced of blends of wheat flour with different amounts of cracked oats, which were induced by the addition of enzymatic preparations and the baking method. In the experiment, wheat flour of 650 type and the blends of wheat flour and cracked oats were used. The percentage of cracked oats in the blend was 10, 20, or 30 %. Two enzymatic preparations were applied: Bakezyme GO 1500 BG and Gluzyme Mono 10 000 BG with oxidizing properties. In the wheat flour and wheat-oat blends, the following was determined: total content of protein and starch, yield of wet gluten, sedimentation value, and falling number. The bread dough was made using a single-phase method. The bread was baked using two methods: a traditional method and a postponed baking method, where pieces of dough were frozen. The yield and volume of bread baked were estimated. Mechanical properties of crumb were determined by an INSTRON 5544 apparatus (TPA test). It was proved that the increase in the amount of cracked oats in the wheat flour caused the content of total protein to increase, and the content of starch, the yield of gluten, and the sedimentation value to decrease. The addition of cracked oats as a wheat flour supplement, its quantity being 20 and 30 %, caused the loaf volume to decrease significantly, and the hardness, gumminess, and crumb cohesiveness to increase. The addition of enzyme preparations did not result in any significant changes in the analyzed parameters of the bread quality. The bread baked acc. to the delayed baking method was characterized by a lower loaf volume, a lower elasticity and cohesiveness of crump; however, this bread showed a higher baking efficiency, and its hardness, gumminess, and chewiness were also higher compared to the bread baked in a traditional way.