The effect of full-fat soybean flour and whole wheat on the proximate composition and morphogeometric properties of bread was studied. Soy bean flour was prepared by cleaning, soaking, boiling, drying and milling soy bean to required particle size. Composite of soybean and wheat flour were made in various proportions: 5:95, 10:90, 15:85 and 20:80 respectively with wheat flour serving as control. Proximate analysis was carried out on the composite flour samples using standard procedures. Bread loaves produced with composite flours and 100% wheat flour using the straight dough procedure were tested for chemical, morphogeometric properties, trypsin inhibitor activity and organoleptic characteristics by standard procedures. The ash, crude protein and crude fat content of the soy-enriched bread increased significantly (p<0.05) with increasing soy flour substitution. Crude fiber and carbohydrate decreased with increasing substitution of soybean flour. There were no significant differences (p<0.05) in the moisture content of the soy-enriched bread. Bread volume and weight loss decreased with increased addition of soy flour (p<0.05). Organoleptic test of the bread samples showed that they varied in terms of taste, crust colour, crumb colour, crumb texture, aroma; and general acceptability decreased with increasing soy substitution level. A substitution of wheat flour with 5% soy flour gave the bread with the best overall acceptability.