This study demonstrated significant effects of legume flours addition to wheat flour on gross chemical composition, phenolic compounds, phytic acid, antioxidant activity and essential amino acids of pan bread baked from wheat-legume composite flours. The results showed that the substituting of wheat flour with different ratio (10, 20 and 30%) of each defatted soybean, sweet lupine, and (5, 10, and 15%) fenugreek flours , separately, increased the protein, ash, crude fiber and fat contents of wheat-legume pan bread with increment the addition of legume flour while the available carbohydrate contents decreased. The bread baked from wheat-legume composite flours exhibited higher phenolics content and antioxidant activity than that determined for wheat bread as control. The 70%wheat-30% sweet lupine pan bread showed higher antioxidant activity than other treatments.