Effect of blending germinated fenugreek seeds flour from 1 to 5% with wheat flour (82%) on the rheological and organoleptic qualities of bread were investigated. The farinograph and extensograph results indicated that water absorption, mixing time, arrival time, dough weakening and extensibility were non-significantly increased with increasing levels of fenugreek flour. On the other hand, stability, resistance to extension and energy show non-significant decrease when compared with wheat flour (control). However, bread prepared from the wheat-fenugreek blends at 1, 3 and 5% levels were found organoleptically acceptable at all levels. Effect of fortified bread with levels of fenugreek on blood glucose levels of diabetic rats was determined at various times during 10 h after feeding. The glucose levels of diabetic rats were significantly decreased with increasing fenugreek level and was decreased after 2 h from feeding. The body weight, liver weight and spleen weight of diabetic rats were significantly decreased, but kidney weight was significantly increasing after 21 days of feeding of diabetics than that of control rats. Experimental bread was improved body parameters with increasing fenugreek levels.