This study presents to confirm the functionality of Pain de Campagne by adding 5% and 15% of wheat bran with dietary fiber and antioxidant activity. For the quality characteristics of the wheat bran-added campagne bread, the volume change according to the fermentation time of the campagne dough increased the most at 5% of the bran, and the pH was lowest at 15% of the bran. Whereas, there was no significant difference in the value of "a" and the value of "b" increased. There was no significant difference in hardness and elasticity between the control group and 5% bran, and the cohesiveness and chewiness tended to decrease as the amount of bran added increased compared to the control group. The total dietary fiber content and insoluble dietary fiber were increased by 2.9 to 10 times compared to the control group. In terms of antioxidant activity, it was confirmed that the content of Campagne with 15% added bran was the highest in total polyphenol, flavonoid, and ABTS+ scavenging activity were confirmed to have the highest content of campagne bread added with 15% wheat bran. In the production of campagne bread, 15% wheat bran is good for antioxidant activity, but in terms of quality characteristics, excellent products can be developed when producing Campagne by adding 5% wheat bran.