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Defatted distillers’ dried grains with solubles (DDGS) as a potential source of fiber and non-gluten protein could improve the quality characteristics of bread compared to whole wheat bread. This study was conducted to determine how the addition of different levels of DDGS to hard red spring wheat flour impacts dough rheology and bread quality parameters. Three DDGS samples were obtained from separate ethanol facilities in Minnesota and North Dakota which then were mixed, and milled on a Polymix Micro Hammer Mill at 6000 rpm through a 1.0 mm screen). Lipids were extracted by supercritical carbon dioxide (SC-CO2) using an ISCO SFX 210, and the defatted DDGS were collected. Treatments included 100% HRS wheat flour as a control, flour containing DDGS at (5%, 10% and 15% w/w), and 100% whole wheat flour. Dough rheology characteristics were evaluated by farinograph. Loaves of bread were baked and their quality determined.  Results indicated that adding DDGS decreased the water absorption, while increased peak development time at all treatments. The addition of 5% and 10% DGGS increased stability, whereas 15% decreased it. Mixing time was greatest with whole wheat and 15% DDGS. The addition of 15% DDGS and whole wheat bread produced significantly lower loaf volume, symmetry and crumb scores compared to the control and bread containing 5% DDGS. Crumb texture characteristics were reduced with both 15% DDGS and whole wheat bread compared to those of control, 5% and 10% DDGS. Bread containing 10 % DDGS was similar to control bread and was better than whole wheat bread with regard to loaf volume, crust and crumb color, and texture.