<p>Bread wheat is one of the most important cereals for human consumption. Nitrogen fertilisers are commonly used to increase the yield and grain quality. Biostimulants have recently begun to be applied in extensive crops to improve production. In this research, two wheat genotypes with good baking quality were analyzed in two consecutive years, to which a biostimulant (humic and fulvic acids) was applied. In the first year, the low rainfall negatively affected the yield, resulting in a lower number of grains (year 1: 11.440 g.m-²; year 2: 14.140 g.m-²) but a higher percentage of protein (between 14.04% and 15.08% in year 1 and between 10.32% and 11.81% in year 2, depending on the fertilisation treatment). In turn, for protein percentage, the interaction between years and fertiliser treatments (Control, Nitrogen and Nitrogen plus Biostimulant) was significant, supporting the effect of the Genotype x Environment interaction on dough quality. A similar trend was observed for gluten strength. On the other hand, the gluten performance index estimated from retention in different solvents showed significant differences in the year x genotype interaction. The green index in the flag leaf was a good estimator of yield and gluten strength in the year with good water availability. The complementary use of the biostimulant was promising for wheat, especially under conditions of limited water availability: gluten strength increased in both genotypes with application of the biostimulant in year 1, between 56% and 52% in genotypes 1 and 2 respectively, compared to year 2 with more rainfall.</p>