Abstract: Herba Epimedii is one of unique medicinal and edible plants in China and its major functional constituents are flavonoids.After powder of Herba Epimedii was added to flour, dough was fermented twice.A new type of healthy bread containing Herba Epimedii was developed using sensory evaluation as indicator.The best formula for healthy bread was obtained by orthogonal test:Herba Epimedii powder of 2.5%, granulated sugar 12.0%, yeast powder 1.5%, and bread improver 2.0%.Under the optimized condition, the best flavor and taste of healthy bread were achieved.Textural property analysis indicated that healthy bread had acceptable springiness, hardness, chewiness and adhesiveness.Functional component assay showed that decrease ratio of flavonoids was less than 21%, and contents of total flavonoids, icariin, epimedin A, epimedin B and epimedin C were 0.929、0.089、0.065、0.103、0.027mg/g, respectively.