Objective To determine the optimum addition of lotus leaf powder in whole wheat flour, thus improving the nutritional value of whole wheat bread while maintaining high quality.Methods Rapid viscosity analyzer, rheometer, and texture analyzer are employed to explore the pasting properties of the composite flour, the rheological characteristics of the dough, and the texture properties of the bread. Additionally, the effect of lotus leaf powder on the quality of whole wheat bread is evaluated using a colorimeter, sensory evaluation, and in vitro digestion evaluation.Results The analysis reveals that as the lotus leaf powder addition is increased, a significant decrease occurs in the pasting profile of the composite flour, as well as the elastic modulus and viscous modulus of the whole wheat dough. However, when the addition is ≤2%, no significant change is observed in the color, specific volume, texture properties, or sensory evaluation of the lotus leaf whole wheat bread. Furthermore, an addition of 1% to 5% lotus leaf powder increases DPPH free radical scavenging activity by 10.13% to 30.59%, ABTS⁺ free radical scavenging activity by 39.27% to 198.94%, and ferric ion reducing power by 18.67% to 77.57% in the digestive fluids of whole wheat bread.Conclusion When lotus leaf powder addition is controlled within 2%, the quality and consumer acceptability of whole wheat bread can be ensured, while antioxidant properties can be imparted to the bread.