Based on the effects of the addition amount of germinated highland barley flour， wheat gluten， yeast and water on the quality of highland barley nutrition bread， the optimal processing formula of the bread was studied by orthogonal test. Table L16 (45) was used to test five factors with four levels. The results showed that the optimal processing formula for the nutrition bread was as following: 40% germinated highland barley flour， 8% wheat gluten， 1% yeast and 65% water. The bread had good color with uniform texture， special aroma and good taste. This study lays a foundation for the further deep processing of germinated highland barley.