Since cereals and cereal-based products are a cheap source of energy, they are highly consumed in all of countries. Wheat is the major cereal, consumed in different food products, especially bread. Today, whole wheat flour is being consumed in most of the breads because of its nutrient components but still different problems are associated with this flour, such as allergies and loss of nutrient components due to milling and refining. Thus, to find different sources to fortify products made with wheat flour as their major ingredient, especially bread is important. In this study, five different flours (20% of each flour plus 80% of wheat flour) were used as alternatives to wheat flour in production of Iranian traditional bread, Barbari. These flours were amaranth, barley, DDGS, rye and oat. Proximate analyses were conducted in order to find out the moisture, fat, fiber, protein and ash content of each product. Also rheological tests were done to understand the change in the color, thickness and texture of final products. The results showed that the gluten content of each flour had significant effect on the texture and thickness of the bread. As for the color, it was shown that the bread made with rye flour had the highest L* value and the one made with oat flour had the highest a* value. As for the b* value, the highest was for the bread made with DDGS. As for the chemical properties of the breads, it was determined that bread made with 20% DDGS and 80% of wheat flour had the highest fiber and moisture content. The bread made with amaranth had the highest ash content, while the one made with rye had the highest protein and fat content. Overall, adding different flours to wheat flour can change the physical and chemical attributes of final product significantly.