The rheological properties of dough mixed with germinated brown rice flour and wheat gluten and the quality of bread were studied. Brown rice was germinated for 0, 12, 24, 36, 48 h, respectively, and the addition of gluten was 20%. The results showed that the elasticity modulus and viscous modulus of the dough decreased with the increase of germinating time. The SEM results showed that the homogeneous and compact structure of the dough was formed by germinating time of 12 h and 24 h, and the structure was broken after 24 h. The specific volume, elasticity and resilience of the bread decreased, and the hardness of the bread decreased at first and then increased with the increase of germinating time. The hardness of the bread was lower, and specific volume, elasticity, and resilience were higher at germinating time of 12 h and 24 h. Sensory score of the bread prepared from 12 h germinated brown rice was the highest among all the samples. Thus, the quality of germinated brown rice bread was the best at germinating time of 12 h.