This study explores the enhancement of bread's nutritional and sensory attributes by incorporating oat flour, defatted soy flour, and ground flaxseed into whole wheat flour. The Indian bakery industry's significance and structure set the context for this research, highlighting the need for nutritionally enriched bakery products. Various combinations of whole wheat flour (WF), oat flour (OF), defatted soy flour (SF), and ground flaxseed (GFS) were formulated and analyzed for their proximate compositions, including moisture, protein, fat, carbohydrate, dietary fiber, sugar, ash, and mineral content. The formulations tested were 100:0:0:0, 85:5:5:5, 80:10:5:5, 75:15:5:5, 70:20:5:5, and 65:25:5:5 (WF:OF:SF). Bread samples were prepared and evaluated for biochemical, nutritional, and sensory properties using standard AOAC and AACC methods. Results indicated significant improvements in protein, dietary fiber, and mineral content in composite breads compared to the control (100% whole wheat). Particularly, the 70:20:5:5 combination exhibited the highest dietary fiber, ash, iron, and phosphorus levels, while the 65:25:5:5 combination had the highest protein, fat, and calcium content. Sensory evaluation revealed that the bread with 70% wheat flour, 20% oat flour, 5% defatted soy flour, and 5% ground flaxseed scored highest in overall acceptability, flavor, and texture, suggesting a favourable balance of nutritional enhancement without compromising sensory quality. This study demonstrates the potential of using composite flours to produce nutritionally superior bread, which can cater to health-conscious consumers and address nutrient deficiencies. The findings support the development of functional bakery products that are both nutritious and appealing to consumers.