Abstract: The objective of this study was to improve the nutritional value of bread and expand the application of plant that withactive ingredients in diet. Buckwheat seedlings powder used as bread supplementary materials to investigate the best production technology of buckwheat seedlings powder bread. Using single factor experiment and orthogonal experiment, taking specific volume, textureand sensory evaluation as indexes, the formula improvement and process optimization of buckwheat seedlings powder nutritional bread were carried out to produce health bread of buckwheat seedlings. The results showed that the optimal formula and processing of bread was as follows: buckwheat 2%, yeast 1.0%, the buckwheat flour was directly added into the flour, the dough was fermented for 20 min once, fermented for 50 min in the middle, and awakened for 90 min. The nutritional bread product of buckwheat seedlings powder developed had the bread fiber of the buckwheat seedlings after dough fermentation and baking, the shape was complete, the organization wasmeticulous and smooth, soft and elastic, the stoma was uniform, the grain was clear, the stoma wall wasfine and thin, soft and delicious. The specific volume was 3.72 mL/g, the crude fiber was 1.15%~1.20%, the crude protein content was 11.8%~13.1%, the elastic value was 0.920, the viscosity was 0.570, the hardness was 338.15 g, the masticatory value was 176.61 g·s.The sensory score was 80.5.