Due to the high prevalence of iron deficiency among the population, it is important to increase the content of the trace element in the diet, including through fortified products. In baking, alternative types of flour, in particular hemp seed flour and pumpkin seed flour, can be used to enrich products. Moisture and water absorption capacity of the used types of flour were determined, the influence of different concentrations of enriching flour mixture on the lifting power of dough semi-finished products, as well as on the physicochemical and organoleptic quality indicators of finished products were studied. The structural and mechanical properties of bread samples crumb as well as the influence of alternative flour on the organoleptic and microbiological stability of the product during storage were investigated. The iron content in the finished products was calculated. Introduction of the additive into experimental samples was carried out in the amount of 10%, 15%, and 20% of the total mass of flour. It was found that the introduction of hemp and pumpkin flour into the dough has practically no effect on the lifting force. As the content of the additive in the finished surface increases, the surface becomes rougher, the structure thickens, the crust and crumb darken. The sample containing 15% of enriching mixture has the best organoleptic characteristics. Increasing the share of wheat flour replacement in the formulation contributes to the deterioration of physical and chemical indicators of ready bread, but the dosages used in the samples under study allow to obtain products that meet GOST requirements in terms of quality indicators. According to the results of calculation of the amount of iron, the samples with 15% and 20% of enriching components can be considered functional products, as they contain more than 15% of the daily norm of the microelement (for women 19-50 years old) in 100 g of ready bread. Thus, hemp and pumpkin types of flour are of promise in the development of enriched bakery products.