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A parallel plate and capillary rheometer have been used to rheologically characterize an Australian hard wheat flour-water dough over an extensive range of shear rates (10"'-10'*s"'). Torsional measurements showed that the shear viscosity of dough increased with strain to a maximum value then decreased, suggesting a breakdown of the dough structure. This was consistent with other published data on doughs. Capillary experiments revealed the shear thinning behavior of dough, which was described by a power-law model. The wall slip behavior of dough was examined, revealing a critical shear stress at which slip occurs for a 1mm diameter capillary. The capillary data was best linked to the torsional data at low strain values (~0.1) as expected given the nature of sampling in the two rheometers.