The major target of wheat research and extension system of Ethiopia is increased production and productivity of the crop. Little information is available with regard to end-use quality of wheat varieties grown in the country. Hence, 13 bread wheat varieties, grown on same location and year, were assessed for their physicochemical and technological properties. Data such as protein, starch, wet gluten, zeleny, SKCS hardness index, flour color, particle size & color distri- bution, flour water absorption, dough development time, dough stability, degree of softening were measured. Results show that there were significant effects of variety on physicochemical properties of wheat (P < 0.05). Protein, starch, wet gluten, and zeleny values were in the range from 10.3 to 13.2%, 64.8 – 68.3%, 20.7 - 29.3% and 24.9 - 39.5%, respectively. The L*-value of whole grain flour was significantly affected by variety, ranging from 77.0 (Guna, darkest variety) to 122.9 (Shorima, lightest variety). The single kernel characteristics namely ker- nel weight, hardness index, and diameter were significantly affected by variety (P < 0.05). Highest grain hardness was recorded by the variety Guna, whereas the least hardness value was observed by Taye. The color of flour was significantly (P < 0.05) affected by particle size of flour, regardless of variety. In all cases, the color tended to be whiter as particle size decreased. However, the magnitude of change showed differences among the varieties. Fine flour particles of the variety Tsehaye resulted in the highest L*- value (lightest of all varieties), whereas flour of the same particle size category of the variety Danda’a resulted in the least L*-value. The farinograph properties were significantly affected by the wheat variety. Among the varieties tested, a higher water absorption was observed by the varieties Guna, Densa, and Dinknesh, whereas the variety Ali- dero showed the least farinograph water absorption. Flour water absorption and dough stability of particle size category < 90 μm flour was lowest and highest of the studied particle size groups, respectively. Generally, Taye, Shorima, and Ali- dero varieties belonged to the soft category whereas Densa, Guna, and Dinknesh varieties fell under the hard wheat category. Segregation of course and fine flour particles improved the color and technological quality of the finer particles.