This work aimed to produce probiotic  fermented milk supplemented with cereals using three different concentrations (3, 5 and 7%) of whole wheat flour (wwf) and whole barley flour (wbf) and bioyoghurt  starter ABT2, CHB Hansen. The changes in the chemical composition ,microbial and sensory evaluation of fresh products during two weeks of storage at 5-7˚C were determined. The rate of decreasing in pH and increasing in acidity of wheat flour fermented bioyoghurt was lower than that in control either in fresh or after storage period. The same trend was found during the storage of barley fermented bioyoghurt but the rate of pH decreasing and acidity increasing was higher in wbf than that in wwf fermented bioyoghurt .Total protein and fiber were increased in cereal fermented bioyoghurt in accordance to the % of wheat or barley flour added. On the other hand the soluble protein/total protein was increased during storage in both because of protein degradation by microorganism. The effect of both wheat or barley flour showed higher viscosity in the fresh product and after storage. The log 10 cfu/gm of control in fresh product and after 14 days of storage were 6.545 and 6.220 respectively which decreased to 5.819 and 5.114 on lithum chloride sodium propionate medium. Adding whole flour by 3% increased the log 10 cfu/gm in the fresh products and after 14 days of storage to 6.5556 and 6.255 resp, on LCSP medium. The same trend of enhancing probiotic culture by adding whole flour was noticed when furthermore 3% wbf was added. Non of the undesirable microorganism were detected (coliform, yeast and mould) in fresh or stored products. 3% bioyoghurt wheat flour and 5% whole barley flour exhibit the best acceptance dependent on the sensory evaluation.