Wheat (Triticum aestivum L.) flour functionality during dough development and baking processes is an important quality attribute considered by the baking industry. A flour with high optimum water absorption during mixing means more water and less flour is needed, as compared to a flour with lower water absorption. The objective of this study was to identify quantitative trait loci (QTL) influencing water absorption and dough rheological properties of hard red spring wheat. QTL were mapped on a genetic linkage map comprised of 531 simple sequence repeats (SSRs) and Diversity Array Technology (DArT) marker loci. Composite interval mapping with 139 RILs was used to identify QTL within and across two field environments. Five stable QTL on chromosomes 1A, 1B, 4D, and 5A were detected for Farinogram water absorption. These QTL also confirmed earlier studies that flour water absorption is a function of protein content, starch damage, and gluten strength. In this study, dough rheological properties such as dough development time, dough stability, and degree of softening were influenced by two high-molecular weight glutenin genes Glu-B1 and Glu-D1.These QTL should be the main target in wheat breeding programs.