Today's food ration does not often contain enough vitamins, fibre, macro-and micronutrients, especially calcium. Research aim: to study possibilities for the use of the eggshell powder in the production of bread enriched with calcium. For the study, the free-range hen eggshells, main components of which are inorganic salts, were used. The eggshells have been washed, dried and ground. To avoid changes in the texture of bread, the solubility of the eggshell powder was tested by incorporating different quantity of eggshell powder (2.5 g,) into rye sourdough with Lactobacilli for 12 hours. After discovering good solubility of the eggshell powder in the fermented leaven samples, sourdough of rye bread was prepared (control, 2.5, 5.0, 7.5, 10.0, 12.5 g addition of eggshell powder) and using them six samples of wheat bread were baked. To estimate an influence of eggshell powder on a product quality and acceptability of bread by consumers, sensory evaluation for bread samples was carried out. Besides porosity, moisture content, acidity, the actual acidity, specific volume of bread were defined, and also nutritional value and amount of calcium were calculated. The study showed that when making the bread enriched with calcium, it is recommended to add an eggshell powder to rye sourdough with lactic acid bacteria. The sensory evaluation shows that the bread with eggshell powder had a better appearance of the crust, colour of the crumb, flavour and overall acceptability compared to control bread, however the taste and flavour remained similar or got worse. By increasing the amount of eggshells, bread porosity and specific volume of bread increased, while acidity and active acidity decreased. Bread containing 5.0 g of eggshell powder was marked as a bread of the best quality.