In order to bake out fine bread which can fully express the quality characteristics of super gluten wheat Jimai 229, there are several techniques and methods were used including four time treatments of fermentation, five dosage treatments of yeast and sugar, four flour blending treatments. The results are as followings. Within the four treatments of fermentation time, the bread showed excellent quality when the fermentation time of dough and bread dough were 30min and 50min, respectively.And for the five dosage treatments of yeast and sugar, the bread has the best quality baked by toast procedure with amount of dry yeast and sugar was 6g and 24g, respectively, and the bread showed excellent quality baked by French bread procedure with amount of dry yeast and sugar was 3g and 18g, respectively. For the flour blending treatments between Jimai 229 and Jimai 22, the bread quality was changed markedly, and the bread showed the best quality when 100g Jimai 22 flour was blended to 200g Jimai 229 flour. Therefore, for super gluten wheat proper adjustment dough and bread embryo wake up time, to adjust the material to bake out of good quality bread.