Adding different legume flours to wheat-rye dough affects its properties. The study looked at chickpea, broad bean, common bean, and red lentil flours in various amounts. The dough's texture changed depending on the type and quantity of legume flour added. More legume flour made the dough less elastic but better at resisting starch changes. Breads with legume flour had good gas production for rising, except for broad bean flour. Breads with legume flour were tasty, especially with 5% added. The added flours made the bread darker and more flavorful.