The aim of this study was to assess the effect of different shares (0/100, 5/95, 10/90, 15/85, 20/80 and 25/75 % w/w chia/flour) of ground chia seed and chia flour (CF), a source of protein, fiber and healthy fats, on the rheological and pasting properties (Mixolab, amylograph) of blends obtained from two types (650 and 750) of wheat flour (WF). Furthermore, this study focused on the evaluation of the quality (specific volume, crumb porosity, moisture, crumb and crust color, consumer acceptance) and nutritional attributes (total protein, TDF) of wheat breads (WBs), emphasizing the utilization of two distinct dough preparation methods: single-phase (1F) and two-phase (2F). The inclusion of CF in the flour blends resulted in an increase in both the total protein content and initial gelatinization temperature. The CF addition prolonged the time of dough development while concurrently diminishing the dough's stability and susceptibility towards retrogradation of blends. Remarkably, the addition of CF resulted in an increase in bread porosity and an enhanced level of consumer acceptance. Simultaneously, it induced an augmentation in overbake, total protein, and Total Dietary Fiber (TDF) content, along with an increase in crumb moisture and an elongation of bread freshness. However, this incorporation was not without consequences, as it led to a 7% reduction in the specific volume of a loaf with 25% CF compared with a 10% CF share and introduced a discernible darkening of both the crust and crumb. Notably, the results showed that the 10/90 CF share could be considered a potentially favourable functional ingredient, promoting health benefits and improving the physical and sensory properties of wheat bread. This suggests the potential use of CF to increase the nutritional value of WB and improve its overall quality.