The aim of this study was to determine the effect of hydrated lime in the third year after application on wheat yield and quality. In this study four like treatments were applied: 0 t/ha (control), 3.5 t/ha, 7.0 t/ha and 14.0 t/ha hydrated lime containing 72% CaO, 2% MgO and 21% bound water. Analysis of the weather conditions was based on total monthly precipitation (mm) and average monthly air temperatures (°C). The long term mean (1971-1990) were used for comparasion with the analyzed wheat vegetation 2013/2014. The data were collected at the meteorological station Gradište (near Županja) of the State Hydrometeorological Institute of the Republic of Croatia. Vegetation season 2013/2014 was suitable from the point of rainfall and the air temperature. During almost entire vegetation period, the amount of rainfall was above the average until a very short dry period occurred only between june and july when it is desirable to have less precipitation with higher air temperatures to release water from the grain to optimal level. In the same period, average air temperatures were higher by 2.1° C compared to perennial average values. This study showed a significant influence of liming on yield and some yield components. The lowest grain yield was determined on the control treatment while the highest was at the highest lime treatment where the difference is approximately 23%. Treatment of 3.5 t/ha was not statistically significant for three years after the hydrated lime experiment was set up. A statistically significant increase in grain yield of 1.10 t/ha and 1.19 t/ha achieved only on treatments of 7.0 t/ha and 14.0 t/ha compared to control treatment. The main reason for the increase in grain yield was due to a significant increase number of ear density per m2. Although there are differences in some of the tested yield components (thousand grain weight and hectoliter mass) they were not statistically significant. Liming also had a significant influence on grain quality indicators of wheat. Compared to the control treatment, a statistically significant increase was achieved with respect to protein content (12%), wet gluten (26%) and sedimentation (31%) depending on the treatment.