Folic acid is a very unstable water-soluble vitamin which undergoes inactivation under the influence of such factors as UV radiation, temperature and air. In model studies an attempt was made to eliminate the above mentioned factors by using various storage methods. In view of the above, the objective of this study was to define the effect of storage conditions on folic acid content in folic acid-fortified wheat and rye bread. The experimental material was wheat and rye bread fortified with folic acid (0.01 g/100 g flour) and stored for a customary shelf-life, i.e. 3 days. The bread samples were stored as follows: (a) without packaging, (b) in paper bags, and (c) in polypropylene bags (in light and without light). The samples of bread were collected after 1, 2 and 3 days of storage. The extraction of folic acid from the bread samples was conducted as described by Gujska & Kuncewicz [2005], and modified according to the Polish Standard [PN-EN 14131:2003], applying a trienzyme extraction (conjugase, α-amylase, protease) procedure. Folic acid was determined using HPLC (LaChromElite, Hitachi) with a UV/US detector. The time of storage was found to have no effect on folic acid content in folic acid-fortified bread. Equally, the conditions of storage did not affect the folic acid content in the bread samples examined.