The current study aims to evaluate the chemical composition, phenolic Compounds likewise, physical and sensory characteristics of wheat bread blended with different levels of barley and quinoa flour on the dry weight basis. Where nine samples were prepared the first one was taken to be the control group and the other eight samples were blended with 5%, 10%, 15% and 20% of the flour of both barely and quinoa.Bread blended with barley and quinoa flour were significantly differences at (p>0.05) contained moisture (4.86 – 9.20)%, protein (8.33 – 12.38)%, ash (2.49 – 3.36)%, crude oil (0.05 – 4.00)%, crude fiber (0.19 – 0.42)%, total carbohydrates (72.63 – 81.20)% and energy value (363.75 – 377.64) kcal/100g. The mean values of total phenolics revealed that significantly differences at (p>0.05) between samples of barley and quinoa bread. The sensory evaluation score of bread were observed to be significantly (p>0.05) higher in 5% blended bread with quinoa flour as compared with control . Consequently, it recommended utilizing the barley and quinoa flour in order to enhance the nutritional values of bread