In recent years, Haruyutaka, a Hokkaido-grown wheat, has attracted attention for its favorable bread-making characteristics. The quality and properties of Haruyutaka flour were examined, and bread made from Haruyutaka flour was evaluated in terms of staling. Thus this study seeks to make a determination on whether Haruyutaka wheat is suitable for bread making. Data measuring the physical and fermentative properties of a dough made from Haruyutaka flour and a control dough indicates that Haruyutaka wheat produces a dough with greater extensibility and superior fermentative properties. Bread quality was investigated by preparing white bread using a straight dough method and a sponge dough method. After baking, the bread was stored for a 72-hour period. Specific volume, quantity of soluble starch, wheat starch gelatinization and bread crumb hardness were then measured. In each case, bread produced by the straight dough method was found to be superior to bread made using the sponge dough method.