A commercially available distillers' dried grain (DDG) was chemically and physically characterized and used in yeast bread. Total dietary jiber (51 .I %)and protein (25.8%) were the principal constituents of the DDG. Compared with bread flour and whole-wheat flour, the DDG was more acidic and absorbed more water and oil. The effect of substituting 0, 5 , 10, 15, and 20% DDG for breadjour on dough development was examined. As the DDG level increased, mixogram peak heights and development angles decreased, and peak times increased. Quality of breads containing 5, 10, and 15% DDG was compared with that of a control bread containing 50% whole-wheat flour. As the DDG level increased, loaf volume decreased. Experienced sensory panelists found that the intensity of the characteristics of breads containing DDG deviated more from those of the "ideal" multigrain bread than from those of the control.