This study has been conducted to investigate the possibility of using flour of wheat grain var. Research-32, cultivated locally in the Republic of Yemen, in making high quality bread.  Moisture content, specific weigh and weight of 1000 grains were determined.  Wheat grains of the new cultivars were treated and milled into flour of 72% extraction.  Chemical and Rheological characteristics of the extracted flour were tested against those of SNABLE wheat flour (a mixture of wheat grains of different varieties).  Physical and organoleptic characteristics of loaf made of wheat flours were also evaluated.  Results indicated that wheat grains of Research-32 were characterized by its high specific weight, weight of 1000 grains and extraction rate.  Percentages of total protein, wet gluten and water absorption capacity. Research-32 wheat flour was found to be significantly higher (α 0.05) than that of SNABLE wheat flour.  Results of sensory evaluation of loaf showed that Bread made of Research-32 wheat flour treated with 0.0% and 0.3% lecithin were higher in organoleptic characteristics than those made of SNABLE wheat flour.