###### Abstract  
The main aim of this work was to assess the possibility of using dried walnut leaves (_Juglans regia_ L.) in the production of wheat bread. In the developed recipe, wheat flour was partially replaced with dried and powdered walnut leaves (WLs) in amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%. Serving as a control sample was wheat bread without WLs. The bread was made using a single-phase method using yeast. As part of the research methodology, laboratory baking parameters (dough yield, total oven loss, bread yield), loaf volume and loaf specific volume were determined. Additionally, the colors of the dough, crust and bread crumb were determined in the CIE L*a*b* space. The crumb texture profile was assessed using the TPA test. Additionally, the antioxidant power and the total phenolic content of the dough and bread were tested. The consumer acceptability of the sensory features of the bread was also assessed. The test results were statistically analyzed using a one-way ANOVA. It was found that enriching the bread recipe with WLs had a significant impact on its quality. The control bread had the highest volume, and replacing wheat flour with dried leaves resulted in a significant reduction in volume, which was greater at higher WLs contents. Similarly, as the proportion of WLs in the recipe increased, a significant decrease in the brightness of both the dough and the crumb of the obtained bread was observed. A texture analysis showed that bread with a WLs content of 2.5% was the most different from the control bread and other tested breads. However, it was found that enriching bread with the unconventional addition of walnut leaves had a very good effect on its health benefits. The antioxidant activity and the content of total phenolics in the bread grew with the increase in the share of WLs in the recipe. leaves; walnut; bread; enrichment; functional food +
Footnote †: journal: Medical  
may lead to an increase in the supply of these compounds among nutritionally conscious consumers [9; 10]. For over a decade, research has been conducted on the possibility of enriching bread with raw materials based on leaves of various botanical origins, as well as in various forms such as powder or extract. Examples of such an addition are green vegetable leaves [11; 12], Moringa [13], nettle [14] and quinoa [15] leaves. The discussed studies confirmed the improvement in the health-promoting value of enriched bread, as well as the impact of the additive on the quality of the finished product and its sensory evaluation. The results of sensory analyses showed that with increasing supplementation with leaf-based additives, a significant decrease in the assessment of sensory characteristics was most often noted. Therefore, it seems necessary to search for optimal solutions for supplementation with additives of plant origin and to ensure the expected quality of the enriched finished product. The search for possibilities for enriching bread can be expanded to include plant raw materials with applications typical of herbal medicine or pharmacy, and one of them may be walnut flowers [16] or walnut leaves (_Iuglans regia_ L.). [PERSON] et al. [17] in the methanol extract from the leaves of _Iuglans regia_ L. confirmed the occurrence of 40 metabolites belonging to the glycosides of megastigman, tetralone, phenylpropanol, neolignan and juglone. Walnut leaf extracts have demonstrated strong antioxidant, antimicrobial, \(\alpha\)-glucosidase inhibitory [18] and anticancer [19] effects. There are no studies in the literature on the possibility of introducing a food additive based on walnut leaves. Nevertheless, the literature on the subject mentions that in some other European countries (e.g., Portugal), especially in rural areas, dried walnut leaves are often used to prepare infusions [20].