Bread is a popular baked good that has been consumed for generations. It is widely regarded as a necessary nutritional staple food and is comprised primarily of wheat flour, salt, and yeast. It has a low protein and high carbohydrate content. The addition of lupine in baked products is restricted due to its high alkaloid content. The aim of this study was to investigate the effect of blending ratio on physicochemical and sensory quality of bread from wheat and white lupine composite flour. The experiment was designed as a single-factor study (blending ratio) with four levels (wheat (control), 5, 15, and 25% lupine flour). The quality characteristics of lupine flour and composite bread were analyzed by one-way analysis of variance (ANOVA). The study examined the physicochemical composition and mineral content of lupine four and composite bread, finding that soaking increases protein, fat, and energy while decreasing ash, fiber, and utilizable carbohydrates. Compared to wheat bread, the composite bread had higher levels of moisture, crude protein, ash, crude fat, and fiber. Fe, Zn, and Ca content of the composite bread did not show a significant difference (p > 0.05) compared to wheat flour bread. The overall sensory acceptability of the wheat-lupine bread is good and fair for 5% and 15% levels of lupine flour, respectively. Lupine flour could be used for the production of composite bread as value-add product up to 25% level.