Bread made from a mix of wheat, cassava, and sorrel seed protein isolate was studied. Adding more cassava and sorrel seed protein isolate increased protein and fiber in the bread. However, moisture, ash, carbohydrates, and fat decreased with more of these flours. Calcium increased, but sodium, potassium, and magnesium decreased in the bread. The bread's texture, taste, color, flavor, appearance, and overall acceptability did not change much with the added flours. In conclusion, nutritious bread can be made using wheat, cassava, and sorrel seed protein isolate.