Bakery products are commonly consumed in our part of the world. One of the methods to improve their nutritional value is the usage of additives enriching cereal proteins with necessery aminoacids. As that additive grass pea may be used. It contains about 20-36% of protein, especially rich in lysine. The aim of the study was to investigate the effect of supplementation of rye-wheat bread with seeds and wholemeal of grass pea. Both of them are good enriching additives in breadbaking. Wholemeal proved to be a slightly better additive to rye-wheat breads, because the supplementation of bread with unprocessed seeds lowered some quality features (for example the volume or elasticity).