Adding chestnut and acorn flour to wheat bread was studied to increase fiber content. Acorn flour increased fiber the most, by up to 7.80%. The new flours affected dough properties and bread quality. Water absorption increased with chestnut flour, while dough development slowed with all new flours. Bread volume decreased with chestnut and acorn flour, with 10% chestnut flour causing bread size to halve. Barley flour had a bigger impact on wheat flour and bread quality than chestnut or acorn flours.