The aim of the work was to compare changes in the physical properties of wheat bread caused by the addition of scalded flour to dough. The scalded flour was implemented in the recipe for wheat bread at rates from 0 (control) to 20% (every 5%). The experimental baking test was done using the single-phase and the two-phase dough preparation methods in our own modification. The volume of bread, index of crumb brightness and pH of the crumb were determined. The baking loss, mass density of crumb and bread yield were also calculated, and sensory assessment was carried out. The analysis of bread crumb texture characteristics (TPA test) was made 24 h and 72 h after baking, determining hardness, cohesiveness, resilience and chewiness. It was found that in the single-phase dough preparation method, the increasing amount of scalded flour caused an increase of the mass density of crumb and a decrease of bread volume. On the other hand, in the two-phase method, a significantly higher volume was noted for bread with 5% and 10% addition of scalded flour. It was also shown that the addition of scalded flour up to 10% in the two-phase method caused a decrease in hardness after 24 and 72 h of storage. Breads obtained from dough made with the single-phase method with scalded flour were characterised by significantly higher chewiness compared to the control bread. The results of quality assessment of bread showed that the addition of scalded flour to dough recipe prepared by single-phase method up to 15%, and in the two-phase method up to 20%, did not reduce its quality.