Baker’s Special Dry Milk isn’t intended for drinking, but Bob’s Red Mill is, so I think it’s probably not the high temperature variety.
That said, you can certainly use it and it will work fine; I’ve seen photos bread made with the high temp dry milk vs regular dry milk and the difference just isn’t that huge. But then, if the dry milk isn’t high temp, there’s no need to use dry milk at all; just use milk as the liquid and scald it, if you wish.
Another option is to use buttermilk powder you can find at the store. Buttermilk already has the enzyme deactivated, so the problem doesn’t arise.