The effect of inclusion of oat fractions on bread quality was evaluated. An oat flour inclusion of about 10% (as a partial replacement for the soft white flour) proved optimum for brown soda breads and enhanced crust colour and crumb softness. In yeasted white breads, an oat flake inclusion rate of 5% (in addition to the wheaten flour) was optimum and gave bread with an enhanced loaf volume and a softer, creamier crumb in the presence of added gluten. In the absence of added gluten, the addition of oat flakes caused crumb hardening and a reduction in loaf volume in yeasted white breads.