The results cleared that coriander seeds and wheat flour (82%extract) content of 10.50% and 1.20% for ether extract,19.25% and10.70% for protein, 6.45% and 1.04% for ash, 63.80%and 87.06% for total carbohydrates, 35.70% and 1.16% for crude fiber and436.06 or 411.74 for energy value (Cal/100g).respectively . Also, coriander seeds rich in calcium, magnesium, sodium, potassium, phosphors, zinc, iron comparing wheat flour 82% extraction but Wheat flour rich in manganese comparing coriander seeds. Four levels of coriander seeds powder (2.5, 5, 7.5, 10 %) were used to replace wheat flour (82%) in order to produce balady bread. The obtained results showed that as the level of substitution increase, all components increased except total carbohydrates. The nutritive value of  balady  bread enhanced due to the content  of unsaturated fatty acids(oleic ω9 and linoleic ω6) in coriander seed flour. Sensory evaluation of the produced of balady   bread, The freshness values after 0 , 24 and 48 hours were evaluated. Also, Total count   bacteria and   (yeast and molds) revealed that adding four levels of coriander                                                                                                                                                                                   seeds powder  increased shelf life of balady bread compared with  balady bread produced without coriander seed.