<p>There are many undervalued wild plants that can be used in food product preparation to increase their nutritional value and provide them health-promoting properties. <i>Lamium album</i> (white dead-nettle), a wildflower widely distributed around the continents, is one of such plants. In the present study, the aim was to investigate the effect of adding lamium leaves powder on the quality of wheat bread. It was shown that LLP contained magnesium, potassium and phosphorus in the amounts of 42.3, 278.0 and 44.07&#xa0;mg/g, respectively. The content of total phenols, phenolic acids and flavonoids in LLP was higher than in wheat flour by 7.3, 35.2 and 17.7 times, respectively, and the total antioxidant activity was 94.6 times higher. Addition of lamium leaf powder in amounts of 1–2% to the weight of wheat flour increased the total gas formation by 3.7–9.7% compared to dough without supplement. When adding white dead-nettle powder, the specific volume of bread decreased by 9.4–17.9% due to the changes in the structure of the dough to a stiffer, which did not allow for increasing volume. The crust of the bread acquired a greenish tint, and the crumb had a grassy taste. The overall score was 95.24 for control, 96.32 for bread with 1% lamium leaves powder and 95.32 ± 0.2 for bread with 2% lamium leaves powder, which means that panelists liked mostly bread with 1% lamium leaves powder. It was proven that antioxidant activity in bread with lamium increased compared to control. There was an increase in the content of phenolic compounds and phenolic acids in bread with lamium. The decrease in the amount of phenolic compounds during the storage of bread indicated a more active antioxidant effect of lamium in bread compared to control without it. Lamium leaves powder could be recommended for adding to the recipe of wheat bread in the amount of 1% as an ingredient to increase the antioxidant activity of bread and overall consumer acceptability.</p>