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<i>Kokja</i>, referred to <i>nuruk</i> (<i>Korean koji</i>), is a natural inoculator and source of amylolytic enzyme, which is used mainly for making Korean traditional wine “<i>makgeolli</i>”. In this study, <i>Kokja</i> was used as a fermentation starter for sponge-dough bread making, and the microbial properties of sponge and the end-use bread quality were evaluated. Sponge prepared from wheat flour, water, and <i>kokja</i> (10%) was fermented at 8(FS8), 16(FS16), 24(FS24) hr, and optimally mixed with bread dough ingredients for wheat gluten development. Microbiological properties of fermented sponge were evaluated by lactic acid bacteria (LAB) and yeasts. Carbon dioxide (CO2) production during dough fermentation was determined using a Meissle fermenter. Bread quality determination was crumb moisture, loaf volume, bread crumb firmness and color. Consumer acceptance was evaluated on 6 sensory parameters using a 9-point hedonic scale. Dough fermentation capability was significantly higher in dough with FS16, showing consistently increased CO2 content up to 90 min fermentation. Loaf volume was the highest in bread with FS16 (624.3 ?), followed by FS8(596.7 ?) and FS24(580.0 ?). Addition of the sponge fermented longer time produced breads with blighter than other breads, and also reduced crumb firmness. Consumer ratings on most of the sensory parameters were higher for the breads with FS16. Although further experiment was needed, results indicated that 16 hr fermentation could be feasible to improve sponge-dough bread quality.