Applying the traditional technologies of wheat bread production with the addition of products coming from different cereals requires the experimental qualification of their percentage share so as not to worsen the physical and sensory features of bread. The investigation of the influence of the part of barley meal on the rheological proprieties of dough and bread quality was the aim of this work. The baking mixtures were prepared from wheat flour of the type 500 and of barley meal. The percentage share of barley meal in the mixtures was increased from 5 to 40%. The dough from wheat flour or from the mixtures was prepared with the single-phase method and baked in tins at temperature of 230ºC for 30 minutes. The basic chemical composition of wheat flour and barley meal was studied. The dough rheological proprieties were determined in farinograph and alveograph tests. The quality evaluation of bread included bread volume, hardness and the colour of crumb. The contents of water, protein, fat and mineral components (ash total) were considered in the chemical composition of bread. Also sensory evaluation of the quality of bread was conducted. The barley meal contained more fats and mineral components. Increase of the percentage content of barley meal in the mixtures caused higher water absorption, however, the dough rheological properties of the cake underwent unfavourable changes, decisive about the good bread quality. Only bread with the 10% share of barley meal receives similar ratings of sensory features to those of wheat bread (level I of quality).  The optimum share of the barley meal in wheat bread was determined to be 10%. The quality of bread did not decrease under such addition, and the content of mineral components increased.