Nutritional full bread was made of nutrient and functional ingredients compared to common bread in this research. For preparation of nutritionally full bread, ingredients such as 79% extraction rate refined flour, processed bran, milk, walnut, whey powder, yeast, quail egg and salt has been used. Flour, bran, water, yeast, egg and salt has been used for preparation of common bread. Bbefore adding, bran has been processed with hydrothermal treatment in this research. Changes in rheological properties of bread with added processed bran and breads made by new ingredients has been determined. Results of this research has been analyzed with factorial experimental design based on completely randomized design (CRD) via SAS software (version 9.1) and analysis of variance has been done by POST ANOVA. Amounts of phytic acid have been reduced from 17 gr in normal bran to 13 gr in processed bran. Amount of protein in whey enriched bread and common bread were respectively 14.78 and 11.81. amount of fat in quail egg enriched bread wa 13.5% and 12.11 in common bread. Iron (Fe) amount was 31 mg/kg in processed bran enriched bread and 23 mg/kg in processed bread. After preparing 5 types of bread including nutritionally full bread, quail egg containing bread, whey enriched bread, processed bran containing bread and common bread, the samples organoleptical and rheological tested. Results of experiments and data analysis shown that nutritionally full bread compared to other three showed higher acceptance and three point bending flexural test and sensory evaluation of texture overlapped. nutritionally full bread indicated statistically significant difference with common bread according to providing micronutrients and daily required calories of body. KeyWords : Functional food, Micronutrient, Processed bran, Phytic acid, Rheological properties and Triple point.