Bread is a main part of the human diet and most consumers prefer white bread than that of whole wheat bread. Dietary fibers that have beneficial effects on human health, is used to increase nutritional quality of these types of breads therefore improve health of consumers. In this study, wheat resistant starch at levels of 20, 30 and 40% (w/w), 12% (w/w) of processed wheat bran (fermented and hydrothermaled) were used as dietary fiber along with 8% (w/w) of vital gluten as an improver were added to Taftoon bread dough to produce dietary bread. The effect of both dietary fibers on the rheological, physicochemical and organoleptic characteristics of the dough and bread was investigated simultaneously. In order to reduce the phytic acid of the bran, it was initially processed by fermentation and hydrothermal methods and then its chemical composition was measured along with wheat flour and resistant starch. The results of phytic acid test showed that the hydrothermal processing, reduced the bran of phytic acid more than fermentation method. The results of the tests showed that replacement of resistant starch at different levels had a little effect on increasing the volume of dough during fermentation and had no effect on the specific volume of produced bread. Adding the two types of fiber to flour, increased the farinography and extensibility properties of the resulting dough, especially the doughs containing hydrothermal bran. The processed bran darkened the bread color but the resistant starch had no effect on the bread color. The staling rate and texture firmness of the breads produced in the first, second and third days after baking were higher than that of the control bread, especially the breads containing hydrothermal bran. By increasing of the storage time, bread staling increased. Increasing the replacement percentage of resistant starch, did not make much difference in staling of the bread samples. Sensory evaluation, did not report any significant differences in terms of flavor, texture, chew-ability and overall acceptability of breads containing different percentages of resistant starch and processed bran. Generally, breads containing of resistant starch at levels of 20 and 30% along with both fermented and hydrothermal bran are suitable for production and consumption as dietary bread. Keywords: resistant starch, processed bran, vital gluten, dietary fiber, dietary bread