The influence of addition of sprouted flour (SF), obtained from elicited wheat seeds, on phenolic acids profile and antioxidant properties of wheat bread was examined. The sensorial properties of bread were also studied. Bread was obtained from white flour replaced with (SF) at 5, 10, 15, and 20% levels. The addition of SF significantly enriched wheat bread with phenolic acids, especially vanillic, syringic, p-coumaric, t-ferulic, and t-sinapic acids. Significant decrease of caffeic, cis-ferulic, t-sinapic, and cis-sinapic acids was observed in the samples obtained from bread with high level of SF. Bread with SF was the good source of antiradical and chelating compounds as well as phytochemicals able to prevent lipids against oxidation. Far weaker results were obtained while considering the reducing power. In addition, bioactive compounds contained in SF were potentially bioaccessible. Replacement of wheat flour with SF by up to 10% had little influence on the overall acceptability.