In order to investigate the application value of different addition levels of Rumex hanus by.（RHB）whole powder in traditional steamed bread, and solve the problem of single nutritional structure of steamed bread, the effects of different addition levels of RHB whole powder on dough characteristics and steamed bread quality were studied using texture properties and sensory quality as evaluation indicators. The flavor and nutritional properties of steamed bread were analyzed by comprehensive application of electronic tongue, headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS), automatic amino acid analyzer and other techniques. The results show that as the addition level of RHB whole powder is increased from 0% to 10%, the specific volume and whiteness of steamed bread are significantly decreased, while the hardness is significantly increased. The taste values of saltiness and astringency are found to exhibit a gradual upward trend. When the addition level exceeds 2%, the proofing volume of dough is significantly reduced, indicating that its proofing ability and gas retention performance are inhibited. Compared with the control steamed bread, the relative content of sweet amino acids in steamed bread with 10% addition is increased by 10%, while the relative content of umami amino acids is decreased by 9%. In sensory evaluation, the highest score(84.33 points) is obtained by the group with 2% addition, while a significant reduction in sensory evaluation score is caused by excessive addition(>6%). In addition, a total of 77 volatile organic compounds are detected in the RHB whole powder-added steamed bread. Ketones and olefins are significantly enriched at low and medium addition levels(<6%). Among them, some short-chain alcohols, esters and ketones are only present in the 2% addition group, and ketones account for 17% of the total volatile compounds.Therefore,the nutritional and functional properties of steamed bread can be enhanced and its good eating quality can be maintained by moderate addition(2%~4%) of RHB whole powder, which can provide a theoretical reference for the development and application of RHB whole powder in functional staple foods.