I have no idea how it would come out, but I think you might have to consider the flour very low gluten when using for dough.  Hey!  Try it and see.  I am also curious if toasted grain gums up the mill during grinding.  :)

Mini O

When the weather gets cooler I'll roast up some wheat and grind flour.  Might even send the resulting flour out for some lab tests.

It will take a while, though, the last snow of Summer usually doesn't hit until September here in the Rockies...

This is done for beer, so it should work out great for bread. You might try checking some homebrew sites for ideas on roasting. I would assume that wheat would roast about the same way as malted barley.

From the Schnupps Grain Roasting site:

ROASTED WHEAT

 

* Roasting denatures the flour within the wheat preventing dough balling in the rumen causing the animal to lose appetite.

Instead, the flour becomes crunchy and continues to move through the digestive system. Rather than feeding 20% wheat,one can feed 40 to 45% in the diet. Roasted wheat has a higher by-pass starch releasing a lower amount in the rumen and a greater amount in the intestinal tract. Out of condition wheat can be salvaged by roasting it, which will destroy powdery mildew, eliminate mold, and eradicate fungus.

Of course, they provide roasted grains for cattle feed.  But the protiens are denatured, which does not sound promising and the flour becomes "crunchy"?

The folks who do this for human consumption seem to think it is best for gravies and soups.

This does not bode well for a bread making application, but I will keep searching