Using high-fiber resources (barely flour) in bread formula is often associated with some problems about the dough and quality of the bread. Adding the fiber leads to the reduction of the volume, hardness and the darkness of the bread and sometimes the taste of it would be changed. Negative effects of fiber in bread structure are born out of the reduction of the Gluten and the increase of the bran grain. In this research, the lactic sourdough (spontaneous) as a natural preservative in four levels of 0, 10, 20 and 30 percent and the fermentation time of 75 minutes and Hydroxy Propyl Methyl Cellulose gum in three levels of 0, 1.5 and 3 percent are used and their influences on the sensory characteristics of the bread which is made of barely flour is studied. The sensory characteristics (flavor, color, texture and overall acceptance) and the bread staling are determined by the panelists. The results shows that the increase of the concentration of this gum and lactic sourdough would improve the sensory and staling characteristics of the barely flour bread. The concentration of gum leads to the reduction of the hardness and the resinous status of the bread indicates the increase of the sensory quality of the bread. Hence, Hydroxy Propyl Methyl Cellulose gum can be used as an appropriate additive for improving bread quality. Also, the increasing use of lactic sourdough, due to reduction of the pH, leads to the improvement of the color, flavor and rheological features of the barely flour dough and bread.Using high-fiber resources (barely flour) in bread formula is often associated with some problems about the dough and quality of the bread. Adding the fiber leads to the reduction of the volume, hardness and the darkness of the bread and sometimes the taste of it would be changed. Negative effects of fiber in bread structure are born out of the reduction of the Gluten and the increase of the bran grain. In this research, the lactic sourdough (spontaneous) as a natural preservative in four levels of 0, 10, 20 and 30 percent and the fermentation time of 75 minutes and Hydroxy Propyl Methyl Cellulose gum in three levels of 0, 1.5 and 3 percent are used and their influences on the sensory characteristics of the bread which is made of barely flour is studied. The sensory characteristics (flavor, color, texture and overall acceptance) and the bread staling are determined by the panelists. The results shows that the increase of the concentration of this gum and lactic sourdough would improve the sensory and staling characteristics of the barely flour bread. The concentration of gum leads to the reduction of the hardness and the resinous status of the bread indicates the increase of the sensory quality of the bread. Hence, Hydroxy Propyl Methyl Cellulose gum can be used as an appropriate additive for improving bread quality. Also, the increasing use of lactic sourdough, due to reduction of the pH, leads to the improvement of the color, flavor and rheological features of the barely flour dough and bread.