PURPOSE: To obtain a harsh bread whose outer skin is not a pear-like skin and does not exhibit a red-brown color and which is good in volume touch and texture, by adding a quality-improving agent preparation containing L- ascorbic acid (Na salt), malt (powder), a thickening agent and an emulsifier.

CONSTITUTION: This method for producing a harsh bread comprises adding a quality-improving agent preparation containing (A) L-ascorbic acid and/or its Na salt, (B) malt (powder), (C) a thickening agent (guar gum), and (D) an emulsifier (a glycerol fatty acid ester) to wheat flour in an amount of 0.05-3wt.% based on the wheat flour, cooling the produced harsh bread dough in a dough conditioner, and subsequently baking the cooled dough in a toaster.