This study aimed to develop bread biofortified with bean flour, partially replacing wheat flour and characterize nutritionally and quantify phytates and tannins, mineral content and availability; sensory acceptance and purchase intent. The addition of bean flour (BF) to formulations was efficient to increase the contents of proteins, lipids and fiber. There was an increase of phytates in bread with F15% and tannins in all treatments. The addition of bean flour (15%) to bread was effective to increase contents of Fe contents in samples F10-15 and Zn contents in samples F5-15. Regarding dialysis, the fortified bread produced higher Fe and Zn availability compared the control bread. The sensory analysis showed, sample F10 was more accepted by judges in terms of flavor, aroma, texture and overall impression, in addition to showing the greatest purchase intent. Therefore, the production of bread fortified with bean flour is promising, since the chemical properties and sensory evaluation were considered satisfactory.