In order to increase the utilization of Allium ochotense Prokh., which is rich in flavonoids and phenolic compounds, salt bread was prepared by adding 0%, 0.5%, 1%, 1.5%, and 2% relative to flour, and then its quality characteristics were examined. The moisture content of salt bread was not significantly different from that of the control group until the 1% addition of Allium ochotense Prokh. powder. The pH of salt bread decreased as the amount of Allium ochotense Prokh. powder added increased (p<0.001). The fermentation expansion power, volume, and specific volume of salt bread decreased as the Allium ochotense Prokh. powder was added (p<0.001). The baking loss rate was the lowest in the 1.5% addition of the Allium ochotense Prokh. powder (p<0.05). As the amount of Allium ochotense Prokh. powder added increased, the L value and a value of crumb of salt bread decreased (p<0.001), but the b value increased (p<0.001). As the Allium ochotense Prokh. powder was added to the salt bread, the hardness, chewiness, and brittleness increased, and springiness and cohesiveness decreased. The total polyphenol content of salt bread was higher as the amount of Allium ochotense Prokh. powder added increased (p<0.001). The 1% addition of Allium ochotense Prokh. powder showed the highest preference in all items as the functional test showed. As a result of the above, it is considered that 1% of the added amount of Allium ochotense Prokh. powder bought in salt bread manufacturing is appropriate.