PURPOSE: To obtain a dietary fiber-containing bread having excellent appearance, inner phase and texture and a large volume without reduction in qualities by blending grain with dietary fibers, an oxidant, an amylase agent, gluten and an emulsifying agent.

CONSTITUTION: Grain (e.g. glutinous flour) is uniformly blended with dietary fibers (e.g. pine fibers), an oxidant (e.g. L-ascorbic acid), an amylase agent (e.g. α-amylase), gluten (e.g. active gluten powder) and an emulsifying agent (e.g. lecithin) to give a composition (premix) for making bread. The blend is mixed with yeast, water and egg to give bread dough, which is formed and roasted to give the objective dietary fiber-containing bread having excellent appearance, inner phase and texture and a large volume without reduction in qualities.