Little millet composite bread (30/100 g) was optimized for processing conditions like fermentation time (0, 15, 30, 45 and 60 min), proofing time (45, 60 and 75 min), baking temperature (200 oC, 220 oC, 240 oC and 260 oC) and baking time (10, 12 and 14 min). The optimized bread was evaluated for physical and sensory quality in comparison to wheat and little millet composite bread. Wheat bread showed significantly higher specific volume (3.51cm3/g) and sensory scores than the little millet composite bread. Little millet composite bread fermented for 15 min (dough), proofed for 75 min and baked at 240oC for 14 min improved the specific volume by 17 per cent than little millet bread prepared as per the standard procedure of wheat bread. Optimization of processing conditions showed significant improvement in the physical and sensory quality of millet bread. Also there was 85 per cent reduction in the fermentation time as compared to standard procedure. The optimized little millet bread was on par with wheat bread for most of the sensory attributes.