In our study, we evaluated the substitution effect of 5, 10 and 15% of the wheat flour by alhydwan flour on dough rheology, texture profile analysis, bread volume, color, sensory evaluation and bread quality. The farinograph characteristics of the alhydwan containing doughs portrayed higher water absorption, while development and stability time was greatly reduced. In addition, there was a remarkable reduction of the degree of softening of the dough at 5% supplementation of the alhydwan flour. Extensograph measurements clearly demonstrated increased dough resistance and the ratio of resistance to extension and extensibility (R/E) and a reduction in extensibility and energy value after the supplementation of alhydwan flour. Texture analysis attested to the enhanced springiness and cohesiveness of the alhydwan enriched bread while chewiness, gumminess, adhesiveness and hardness decreased. The highest score in the sensory evaluation was recorded at 10% supplementation of the alhydwan flour.