Nowadays, interest of consumers in nutrition aspect of daily eaten foods arose; therefore, there is a demand for bakery products with a high dietary fibre content. The objective of the study was to determine the effect of an addition of wholemeal husked and naked barley with varied content of dietary fibre on the bread quality. In the bread produced the bread yield, total oven loss, volume of 100 g of the bread and the moisture of fresh crumb were determined, and also consumer sensory assessment was performed. Analysis of the content of β-D-glucans, total dietary fibre with division into the soluble and insoluble fractions was made. The barley wholemeal addition, at the rate of 7.5%, allows to obtain bread with a significantly higher content of dietary fibre fractions, compared to the control bread, with sensory quality characterized for wheat bread. At the same time, barley component caused a small reduction of baking loss and increased of crumb moisture, compared to the wheat bread. It was demonstrated that wholemeal barley flour can be a highly valuable component enhancing the quality and nutritional value of white bread.