The objective of this study was to develop an effective bread formulation to achieve high loaf volume with good quality breads for Sudanese wheat cultivars. The response of Sudanese commercial wheat flour to different additives was studied. Alpha amylase, ascorbic acid (AA) and diacetyl tartaric esters of monoglyceride (DATEM) were tested in combination to produce bread with high loaf volume and good quality. Combination of AA (50 ppm) and DATEM (0.25%) with alpha amylase (0.05%) had a marked effect on the dough rheology. Dough development time, water absorption, and stability were reduced considerably. However the degree of softening, resistance to extension and energy were significantly increased. Incorporation of the combined improvers significantly increase the bread specific volume from 2.95 to 3.92 cm3/g for Argeen, 2.85 to 4.28 cm3/g for WadiElneel, 2.60 to 4.51 cm3/g for Nepta, and 3.40 to 5.07 cm3/g for Australian wheat (control). The high response of the Sudanese wheat flours to the improvers investigated indicated the possibility of producing high loaf volume with good quality breads from Sudanese wheat. However, the overall quality scores showed considerable improvement when these improvers were used in the formula in combination. Further research should be done to encourage using locally available ingredients as bread improvers.