The impact of the addition amount of the brown rice flour on bread quality was studied. The results showed that along with the addition amount of brown rice flour increased, the volume, the springiness, cohesiveness and the resilience of bread decreased, whereas the hardness, gumminess and chewiness increased, and the cellular holes′ wall thickness, diameter and coarse air hole volume of brown rice bread increased. The cellular holes′ wall became thicker and the structure rougher and tighter, the crumb color of brown rice bread darker, and the wrinkles appeared. When the addition amount was 40%, the appearance and taste can be acceptable.