The biochemical, rheological and scanning electron microscope (SEM) analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyces on dough and bread biochemical and baking properties. The results showed that fermented wheat bran was rich in natural enzymes such as cellulase, xylanase and feruloyl esterase. The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making, thereby improving nutrition of the bread. Compared to dough with added xylanase, gas retention, continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved, especially, the texture and specific volume. These results indicated that fermented bran with Marx Kluyveromyces could be used as a natural and functional ingredient for bread making.