Abstract: The proper lotus root juice and lotus root residues powder were added into flour in the direct fermentation method to make lotus root dietary fiber french stytle bread.The basic formula and technological essentials were determined by the results of preliminary test.Under these conditions, the addition amount of important raw and supplemental materials was studied through the single factor and orthogonal test method.The result showed that the optimum addition amount (the percentage of total flour) was 20% cake flour, 21% lotus root juice, 6% lotus root residues powder, 1.5% food additives (including 0.6% bread improver and 0.9% glyceryl monostearate) .The specific volume, colour, flavor, taste, mouth feel and texture characteristic of lotus root dietary fiber french stytle bread were very good.