Feeding fermented feed to weaned pigs may improve gut health and thereby reduce diarrhea incidence. Effects of feeding wheat grain fermented for 24 h with Lactobacillus reuteri were evaluated in 36 weaned pigs (7.3 kg BW). The fermented wheat contained (DM basis) 14.3% CP, 0.45% chemically available Lys, and 7.8% NDF, whereas the nonfermented wheat contained 17.0% CP, 0.47% chemically available Lys, and 11.7% NDF. Pigs were fed 6 mash wheat-based diets balanced for water content during 2 phases: phase 1 diets for 1 wk (d 0–7) with 20% unfermented or fermented wheat and subsequently phase 2 diets for 2 wk (d 8–21) with 50% unfermented or fermented wheat. The 6 diets were negative control (NC; non-fermented), positive control (PC; nonfermented + organic acid including lactic and glacial acidic acid in the ratio of 4:1), and 4 fermented wheat diets (L. reuteri TMW1.656 and L. reuteri LTH5794 with or without added sucrose). Diets were formulated to provide 2.5 and 2.4 Mcal NE/kg and 5.3 and 5.0 g SID Lys/Mcal NE for phase 1 and 2 diets, respectively. Data were analyzed using the MIXED procedure with contrast statements to test effects of fermentation with or without sucrose. Feeding fermented wheat reduced (P < 0.05) the apparent total-tract digestibility (ATTD) of diet GE (84.4 vs. 85.2%) and CP (81.8 vs. 83.6%) for wk 3 compared with the controls. Weaned pigs fed fermented wheat diets had lower ADFI (P < 0.05) than pigs fed NC and PC for wk 1 and for the entire study (271 vs. 300 g of DM/d). Pigs fed fermented wheat diets had lower ADG (P < 0.05; 232.8 vs. 260 g/d) and G:F (P < 0.10; 0.81 vs. 0.80) vs. pigs fed NC and PC in wk 3, but ADG and G:F did not differ for the entire study. Concentrations of acetic, propionic, branched-chain, and total VFA in feces increased (P < 0.05) in pigs fed fermented wheat with added sucrose; however, VFA did not differ in ileal digesta. In conclusion, feeding fermented wheat diets to weaned pigs stimulated hindgut fermentation but did not increase growth performance and ATTD of diet nutrients.