Bread is the basis of human food in Egypt, providing about 34%, 40%, and 8% calories, proteins, and fats respectively, as a loaf of bread is the main food ingredient on the Egyptian family table. The Egyptian consumer prefers municipal bread in his daily diet over other types, especially the low-income group, because it provides him and his family with good food on the one hand and its low price on the other. Wheat comes at the top of strategic food crops in Egypt and is mainly used in the manufacture of municipal bread, which is the basic food for the majority of the population, however, the increasing increase in population, along with limited land and water resources, led to an increase in demand for bread, and this situation made Egypt resort to imports to bridge the gap between the production and consumption of local wheat, and as a result Egypt has become the largest importer of wheat in the world, The country suffers from a wheat gap that has led to an increase in imports, increased dependence on abroad and a decrease in the level of food security of the wheat crop, and the increase in the amount of wheat imports represents a burden on the Egyptian agricultural, food and balance of payments balance, which is alarming in the case of political tensions and global economic changes that currently exist. To meet these challenges, the government relied on the policy of vertical and horizontal expansions to increase wheat production, and the policy aimed at developing improved seed varieties, providing improved production inputs, in addition to paying farmers rewarding purchase prices equal to or greater than border wheat prices to encourage them to grow the crop, so it is also important to search for appropriate alternatives that can reduce this gap, which is mixing wheat with barley, white corn, sorghum, and broken rice. Therefore, this study was conducted to investigate the possibility of using grain flour (barley - white maize - rice - sorghum), This is done through the mixing of flour (barley - white maize - rice - sorghum) with wheat flour Extraction of 87.5% to produce a loaf of subsidized municipal bread with high nutritional value and high quality, in addition to calculating the cost of a loaf of municipal bread resulting from mixing flour (barley - white corn - rice - sorghum) with wheat flour and comparing it to the loaf of municipal bread resulting from wheat flour ration extraction of 87.5% In addition, studying the effect of using flour (barley - white maize - rice - sorghum) on reducing the bill Importing wheat and reducing the burden on the Egyptian balance of payments and reducing the impact of the risk of tensions and shocks affecting the operations of various cereal supply chains.