The presented study is the first attempt to estimate the run of redistribution (migration) of water between individual components of model bread dough on the basis of changes in its consistency during mixing. To this end, farinograph mixing tests were performed with three types of dough: one-component gluten, two-component starch-gluten, and three-component starch-gluten-fibre dough. Wheat gluten and wheat starch as well as six commercial dietary fibre preparations were used as dough components. The fibres were applied as air-dried and pre-hydrated preparations in amounts: 0.03, 0.06, and 0.09. The study results demonstrated that the migration of water from gluten to the fibre during mixing is promoted by both the enhanced fibre hydration capacity (physical redistribution) and the decrease in gluten hydration capacity induced by chemical interactions with fibre (chemical redistribution). Both types of redistribution caused significant decreases in the gluten hydration level; at the maximum fibre addition, they ranged from −0.05 (chokeberry fibre) to −0.22 (carrot fibre) and from −0.02 (carrot fibre) to −0.31 (oat fibre), for the physical and chemical redistribution, respectively. The dehydration of gluten resulted in deterioration of the mixing properties of the supplemented doughs. Most of the examined fibres exerted a destructive effect, i.e. they reduced the consistency of the dough even by half (oat and carob fibres). The fibre pre-hydration significantly mitigated this effect.