The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat–cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58 % water addition, likely due to insufficient plasticization of the gluten–starch network, while hardening and crumb structure collapse were observed at 76 % water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea^® BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym^® 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan^® Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70 %) and Panzea treatment generated larger and better structured bread.