The effects of dry heat treatment on physicochemical properties and nutrient digestion characteristics of rye bran were studied. Lipase activity, phytic acid content and free polyphenol content were used as reference indexes and dry heat treatment conditions were 110℃-12 min, 130℃-9 min, and 150℃-6 min as. The results of physicochemical properties of rye bran showed that dry heat treatment could significantly (P < 0.05) improve the water and oil holding capacity of rye bran. The overall peak type and position of the characteristic absorption peak of infrared spectrum have not changed significantly, but the intensity has changed after dry heat treatment. Dry heat treatment could increase the content of free phenols, and reduce the content of total phenols and anthocyanins due to thermal degradation. After dry heat treatment, contents of polyphenols and flavonoids of rye bran increased in varying degrees during gastrointestinal digestion, and the antioxidant capacity increased gradually. The bioavailability of polyphenols at 110℃-12 min, 130℃-9 min and 150℃-6 min groups were 73.26%, 70.74% and 74.44%, respectively, which were significantly higher than those in the untreated group (P < 0.05). The bioavailability of flavonoids in 110℃-12 min group was 43.17%, which was significantly higher than that in untreated group (P < 0.05). Therefore, this study aimed to improve the nutritional quality of rye bran in industrial production by dry heat treatment, and promote the development and utilization of functional rye bran products.