## 1 Introduction  
Bread is one of the main cereal grain products consumed by consumers worldwide [1, 2]. In the case of wheat bread, its main ingredient is flour made from milling wheat grain. The widespread consumption of wheat bread or other types of bread results from the dominance of wheat (_Triticum aestivum_ L.) in the structure of cereal crops worldwide. As a result, wheat grain, or rather products based on it, is a component of the daily diet of about 4.5 billion people living in nearly 95 countries around the world [3]. The chemical composition of bread includes carbohydrates, mainly starch, protein, a small amount of fat, as well as minerals and vitamins [4, 5]. However, bread made from refined flour, largely devoid of bran particles, is poor in minerals, vitamins, dietary fiber and valuable phytochemicals with biological potential. Therefore, in the case of this type of bread, there is a need to improve its chemical composition by enriching it with plant raw materials. For years, researchers have been successfully conducting scientific research on the possibilities of using, among others, plant-based raw materials, including food industry by-products, for the process of enriching bread. Numerous examples include enriching bread using chia seeds [6, 7, 8], amaranth [9], pumpkin [10], leaves [11, 12], flowers [4, 13] and seeds of other pseudocereals [14] or legumes [15]. The trend related to the use of by-products such as pomace, cake, spent grain, bran, etc. [16; 17; 18], for enriching bread is particularly important. Such practices are consistent with the circular economy strategy and the economic and ecological policy of the European Union [19].  
Ground ivy (_Glechoma hederacea_ L.) is a wild plant with medicinal and spice significance [20]. Botanically, this plant belongs to the _Lamiaceae_ Lindl family. It usually grows in moist, shaded and heavy soils. However, it also tolerates open and sunny areas well. Ground ivy has climbing stems with serrated, dark green heart-shaped leaves. The flowers are purple-blue and tubular in shape. The plant blooms from March to June [21; 22]. As a spice plant, it was initially used to season beer, as a substitute for hops or as a substitute for parsley leaves used for cooking soups and other dishes [20]. In turn, from the pharmacological point of view, researchers have found beneficial properties of the ground ivy herb as a mild medicinal agent with encporant, catarh-curing, astringent, anti-inflammatory, diuretic, stomachic effect or as an agent in dermatological treatments [22; 23]. The therapeutic properties of ground ivy infusions are related to the bioactive substances that occur in this plant. The chemical composition of _Glechoma hederacea_ L. includes alkaloids (Hedercaine A, Hedercaine B), volatile oils, diterpenes, triterpenes, phenolic acids (caffeic acid, ferulic acid, sinapic acid), phenolic glycosides, flavonoids and many other substances with health-promoting potential [22; 23].  
The presented research is pioneering and innovative, as it serves to assess the potential application possibilities of the ground ivy herb in the bakery industry. Therefore, the aim of the work was to assess the effect of ground ivy infusion of different concentrations on the fermentation and rheological properties of wheat flour and dough, as well as to assess the quality of the obtained bread.