The aim of the paper was to determine changes of physical properties of dough and wheat bread as a result of black oat flour addition. Oat flour was added to the wheat flour at rates from 5 to 25% (every 5%). The physical properties of the test dough and dough containing oat flour were determined using alveograph and farinograph. The experimental baking test was done using a single-phase dough preparation method. The volume of bread was marked and sensory assessment was carried out. After 24 h and 48 h after baking, bread crumb texture features (TPA) were analyzed, such as hardness, cohesiveness, resilience and chewiness. It was found that the amount of black oat in wheat flour had a significant influence on the changes in physical properties of dough described with farinograph parameters. The addition of this component caused an increase in water absorption of flour (from 55.6 to 58.3%), and the softening of the dough (76 to 115 FU). By analyzing the alveograph parameters, it was observed that the enrichment of wheat bread with black oat flour caused a decrease in deformation energy of dough (W). Additionally, the samples with the addition of black oat flour, compared with wheat dough, were less mechanically strong and less extensible (from 83.8 to 26.6 mm). It was found that there is a decrease in bread volume and a reduction of resilience and chewiness of bread crumb caused by the addition of oat flour. The results of quality assessment of bread showed that the supplementation of wheat bread with black oat up to 15% does not reduce its quality.