Abstract: YCY5-2, ZKL7-1 and lactic acid bacterias YCL7-3, ZKL10-4 screening from the yeasts was combined to ferment the buckwheat bran steamed bread.Using flavonoid content and sensory evaluation as the main index, and select the optimum combination strain. Then, the parameters such as bacteria ratio, strain inoculation, fermentation time and proofing time were optimized by response surface methodology. The results showed the best combination strain was YCY5-2 and ZKL10-4, buckwheat bran addition was 20%, the optimum proportion was YCY5-2∶ ZKL10-4 = 2∶ 1, the complex bacteria inoculum size was 3%, fermentation time was 5 h, proofing time was 40 min. Under the condition, the flavonoid content in buckwheat bran bread was ( 211.33 ± 1.34) mg Rutin/100 g, the sensory evaluation was 82.2 ± 2.30. Compared with the flavonoid content ( ( 189.70 ± 3.66) mg Rutin/100 g) , the sensory evaluation ( 77.1 ± 1.4) and textural of Angel Yeast, the combination strain quality was better in general.The buck wheat bran steamed has the potential for further deveolpment.