The purpose of this work was to study the effect of different moisture contents (12, 14, 16 and 18%) of conditioned hull barley  and hull-less barley grains prior to milling on physical and sensory properties of bread baked from these barley flours. The  results  indicated  that  the  specific  volume  of  breads  baked  from barley  flours  and  wheat-barley  composite flours were enhanced  with increasing  conditioning  moisture  of  barley  grains  prior  to  milling; therefore  baking  loss  values  decrease. On the other hand, increase the moisture content of barley grains prior to milling lead to improve all the tested parameters of sensory evaluation and retarded the staling rate of barley pan bread and wheat-barley breads.