This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 -14.08%) of protein and (3.24 -3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.