Soft red winter wheat was grown in Kentucky to meet the demand for high-protein flour for artisan bread. The study looked at how different nitrogen levels affected yield and bread quality of five wheat cultivars in both conventional and organic systems. Results showed that lower nitrogen levels in the conventional system led to higher yields. One cultivar, Pembroke 2014, had the best quality traits, while Purple Straw had the highest grain nitrogen content. This study suggests that by choosing the right cultivar and managing nitrogen properly, farmers can produce high-quality wheat for local bread production in Kentucky.