The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different sprouted degree on the quality characteristics of whole wheat bread were assessed, including the specific volume, weight loss rate, color, moisture content, texture quality and sensory quality. The addition of sprouted whole wheat flour (50% and 100%) in whole wheat bread was investigated. The results showed that the quality of whole wheat bread was significantly improved by controlling the sprouted degree of whole wheat flour (revealing stage) compared with the unsprouted group. This study aimed at providing reference for realizing precision control production and product application development of sprouted whole wheat as raw materials, which could provide an important guidance for the future development, and high value utilization of sprouted whole wheat.