Bread is traditionally made from wheat flour. However, there are challenges in wheat dependency for bread development, such as low yield, drought intolerance, gluten presence, and limited pest resistance. Alternatively, pearl millet (PM) presents a solution to challenges and is rich in nutrition. However, using pearl millet (PM) for breadmaking has limitations due to antinutritional factors, namely phytate and tannins. The objective of this research was to formulate composite bread from PM and wheat flour. The impact of germination on the reduction of antinutritional contents was investigated by varying the germination time (1, 2, and 3 days), temperature (25, 30, and 35 °C), and flour particle size (150, 250, and 350 μm) using the response surface method (RSM). The lowest phytate and tannin content for PM was 95.6 mg/100 g and 105.2 mg CE/100 g, respectively, achieved after 3 days of germination at 30 °C. The optimal mixing ratio of PM to wheat flour was determined to be 10:90, and the particle size for the composite bread was 150 μm, with a higher sensory score. The composite bread exhibited a nutritional composition of 11.32% protein, 3.58% fat, and 67.6% carbohydrate. Optimizing germination time, temperature, mixing ratio, and particle size can enhance the nutrient and energy densities of PM and wheat composite bread. The approach demonstrates the potential of pearl millet to address malnutrition and hidden hunger in developing countries.