Amaranth grain is an underutilized pseudocereal that can be used to improve the nutritional quality of foods made of different staple grains. One nutritionally poor staple food is bread made of white wheat flour (WWF). Hence, supplementing WWF with amaranthus flour (AMF) to produce bread was targeted. WWF was mixed with AMF at a 5% interval from 0 to 25%. Each treatment level combination was run in triplicate, with a completely randomized design (CRD) arrangement. Data regarding the physicochemical and sensory properties of flour and bread were collected using standard procedures. The water absorption and degree of softening quality of the dough was ranged from 52.2 to 49.8% ,and 56.0 to 67.0%,respectively. It AF supplementation increased the moisture (33.9 to 36.2%), ash (2.28 to 2.91%), protein (12.6 to 13.16.3%), fat (2.31 to 4.15%), crude fibre content (0.56 to 5.04%).Mineral analysis showed that the amaranth flour has 137.7mg/kg Fe and 33.4mg/kg Zn. Total digestable carbohydrate decreased (82.2to 71.6%). Results showed that adding AMF to WWF significantly (P<0.05) improved many of the nutritional, rheological and some of the sensory qualities. The protein, fat, fiber and ash contents of bread made by mixing WWF with AMF increased significantly (P<0.05). Among the sensory parameters tested, aroma, taste, and the overall acceptability of bread improved significantly due to the addition of AMF at a level of 10-15%. It can be concluded that amaranthus grain is an economical and nutritious part replacer of wheat, especially nowadays, when food and nutritional insecurity is a notorious issue in the developing world. 1