Bread is a staple in many countries. Knowledge of consumer preference of breads would help in making available products that have been tailored to consumers specifications. Sensory preference of refined breads by consumers has been a barrier for the whole-wheat bread consumption, in spite of the several health benefits that have been associated with whole-grain products. This study aims at encouraging consumers to include more whole-grains in their diet with minimum compromise in flavor. Whole-wheat breads and refined breads were made using Hard Red Winter (HRW) wheat and Hard White Winter (HWW) wheat. Bread quality was evaluated by consumer testing and instrumental analysis. Mathematical model was used to predict acceptability as a function of sensory descriptors. Instrumental analysis of physical quality characteristics showed a significant difference between the four bread types with regard to color and texture. Higher preference of whole-wheat breads made using white wheat than refined breads from traditional red wheat suggests that consumers can have the combined advantage of nutrition from whole-wheat and minimum compromise in flavor.