The current study was aimed to produce an acceptable herbal bakery product such as toast bread using Alhagi maurorum powder at different ratios, (2.5, 5, 7.5 and 10%). The chemical composition and minerals content of raw materials and processed toast bread samples were determined. Rheological characteristics of this treated dough, sensory evaluation, the obtained results indicated that Alhagi maurorum powder contained high amounts of protein and crude fiber, besides some essential minerals namely Calcium, Phosphorous and Iron. Alhagi maurorum powder addition significantly (p < 0.05) increased the fiber (0.22% to 1.49 %), ash (0.41% to 1.60%) and lipids (5.62% to 7.79%) while decreasing moisture content (11.36% to 11.00%), protein (10.47 % to 9.71%) and carbohydrates (72.14% to 69.66%). Alhagi maurorum there was a significant (p < 0.05) increase in Zinc (Z), Calcium (Ca), potassium ( K ) , phosphor (P)and iron (Fe) from 1.30 to 1.63mg/100g, 45.90 to 281.45mg/100g, 172.08 to 241.25mg/100g , 67.44 to 89.08mg/100g and 6.60 to 7.85 mg/100g respectively, Rheological properties showed that addition of Alhagi maurorum powder negatively affected on some farinograph and extinsograph values Sensory evaluation showed that although there was a significant (p < 0.01) improvement in nutritional composition, the acceptability of all bread samples decreased with an increasing Alhagi maurorum powder.  Generally, it could be said that it is possible to produce acceptable herbal bakery products such as toast bread using Alhagi maurorum powder with ratios of 2. 5 and 5%. Alhagi maurorum powder is considered a rich source of Zn, K, Ca, P and Fe could be used to prepare many bakeries products, but there is a need to carry out more studies to evaluate these minerals bioavailability.