The feasibility of partially replacing wheat flour by cassava flour in bread-making, and the fortification of the wheat-cassava composite bread with winged bean flour was studied and evaluated. Dough prepared with an increased level of cassava flour was found to reduce water absorption, development time and stability of the dough. Higher levels of substitution with cassava flour increased dough extensibility, and reduced susceptibility to amylase activity, resulting in a more viscous dough. The incorporation of winged bean flour improved these dough characteristics. Up to 30% substitution with cassava flour (70 - 30) and 5% fortification with winged bean flour (75-20-5) yielded acceptable loaf volume, specific loaf volume and organoleptic characteristics. It was determined that the shelf life of the bread made with 9% winged bean flour (70-21 -9) was 4 days before staling at room temperature (27°C) and in the refrigerator (9°C), compared to the 4 and 6 day periods taken for the 100% wheat bread to stale under similar conditions. In general, the (75-20-5) composition was deemed to produce the most promising results.