To supply bread by using low protein domestic wheat flour which is almost unused, simply and widely.

A stock leaven of domestic wheat flour has an activity for improving bread production. Therefore, by using the stock leaven of the domestic wheat flour and also by improving a bread production process by considering the balance of working property and a yeast fermentation/maturation, it is possible to produce the bread produced by using the domestic wheat flour and having properties such as a peculiar flavor, eat feeling and aroma, a good preservation property. This method for producing the bread by using the domestic wheat flour without being added with any food additive comprises culturing a new bacterial strain Lactobacillus panex and publicly known microorganism Saccharomyces exiguus in a medium containing mainly the domestic wheat flour to obtain the stock leaven, and producing bread dough using the domestic wheat flour as a raw material by using the stock leaven. Thereby, it becomes possible to produce the bread by using the domestic wheat flour as the raw material and equipped with the peculiar flavor, eat feeling and aroma, and further preservation property and a good taste simultaneously even by using general all purpose bread/confectionery-producing facilities.