Using 49 morphological characteristics sixty-six accessions originating from 15 populations of bread wheat, together with 8 selections from landraces and 5 improved varieties were classified in five groups: group 1: Alpiner Bartwizen (including Hausbergweizen), Attergauer Bartweizen, which are marked by awned white ears; group 2: Awned Sipbachzeller (and its selection Otterbacher Bartweizen) and marked by awned red ears. This group also includes some awned derivatives of hybrids between group 1 and group 3; group 3: Sipbachzeller wheat, including Innviertler wheat and the selections Ritzlhofer Alt, Achleitner and Wieselburger roter Kolben; group 4: Tassilo and Tassilo-variants, and group 5: Dickkopf (Squarehead) types with lax ear, probably being derivatives of hybrids between group 3 and Dickkopf types.