Brown rice was micro-ground by dry and wet methods， and then mixed with gluten at ratio of 4 ∶ 1 to prepare the dough and bread. The effect of micro-grinding by dry and wet methods on the quality of dough and bread was studied. The results showed that the particle size of brown rice flour by dry and wet methods decreased with the increase of micro-grinding， and the damaged starch content of brown rice flour by wet method was less than that by dry method. The structure of dough by dry method became more compact， viscoelasticity of dough increased， specific volume and elasticity of bread decreased， and hardness and chewiness increased with the increase of micro-grinding time. On the other， the structure of dough by wet method became more compact， viscoelasticity of dough and specific volume of bread increased at first and then decreased， hardness and chewiness of bread increased， and elasticity of increased with the increase of micro-grinding time. The specific volume of bread was the largest， and the hardness and elasticity of bread was appropriate when the dry and wet grinding time was 15 min and 40 min， respectively.