This study was carried out to investigate the effects of the addition ratio of BARODO $N^{ⓡ}$ on the dough volume, moisture content, loaf volume and weight and the sensory characteristics of sprouted brown rice bread. The loaf volume and sensory characteristics of the bread with BARODO $N^{ⓡ}$ were higher than those without. The moisture content and loaf weight of the bread with BARODO $N^{ⓡ}$ were lower than those without. Although these results were irregular with increasing amounts of BARODON addition. The sprouted brown rice bread with 0.6% BARODO $N^{ⓡ}$ gave the best loaf volume and overall acceptance, whereas those with 4.8% BARODO $N^{ⓡ}$ had the best odor, color and mouthfeel. BARODO $N^{ⓡ}$ will be very useful as a leavening agent for improving the overall quality of sprouted brown rice bread.