Nutritional, rheological, and sensory evaluation for Tere (Rokak) bread supplemented with 0, 2.5, 5, 7.5, and 10% of inulin or wheat bran were studied. The chemical composition of bread was slightly affected by these treatments, while energy values were reduced from 354.24 to 315.76 calories/100g. The results showed that Farinograph water absorption decreased from 70.2 to 50.3% and Mixing Tolerance Index from 34 to 0.00 BU with an increase in development time from 9.3 to 20 min, stability time from11-14.9 min, and quality number from 138-200 by increasing of inulin addition. The most pronounced effect of bran addition was on Farinograph stability and quality number which decreased from 9.3min and138 to 6.9min and 117 respectively. On the other hand, inulin decreased the Amylograph viscosity peak at heating from 840 t0 610 BU and the final viscosity at cooling from 1250 to 990 BU. Inulin addition significantly reduced the amount of required water to make Tere bread from 66% to 54% compared to control and bran. Inulin reduced about 3cm of bread diameter, while 7.5% of bran addition increased 3cm of Tere diameter. Also, the sensory evaluation showed that inulin and bran addition up to 10% had a slight effect on Tere bread compared to control , and their total acceptability was 70%-80%. No mold growth was observed on stored bread for three months which emphasized their resistance to any visible growth.