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Home / Organic Bread Flours / Rouge de Bordeaux Flour
Rouge de Bordeaux Flour
Heirloom Rouge de Bordeaux wheat in Texas on board
Rouge de Bordeaux Flour
Rouge de Bordeaux Flour
Heirloom Rouge de Bordeaux wheat in Texas on board
Rouge de Bordeaux Flour

Rouge de Bordeaux Flour

$12.00 - $29.00
Weight
Type
Our Rouge de Bordeaux is CONVENTIONAL (non-organic). It was grown on land that has not been certified organic, but was produced without the use of any chemicals.

Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with aromas of cinnamon and baking spice. It can be used as bread flour in any recipe.

  • Class: Hard Red Winter Wheat
  • Grown in: Valley City, North Dakota by Little Yellowstone Heritage Grains
  • This is a Heritage, Landrace grain.  Learn more.

 

  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 16.3%
  • Flavor profile: Nutty and earthy with subtle notes of cinnamon and baking spice
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Crackers, Muffins, Pizza, Pretzels, Yeasted Rolls and Breads
Remember! You don’t need a special recipe… you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!

    Customer Reviews

    Based on 793 reviews
    98%
    (775)
    2%
    (16)
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    (1)
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    P
    Pat Lamb
    No broken bag!

    Thank you replacing my flour after the bag broke in shipping. Double bagging it worked perfect!! Now to make sourdough.

    K
    Kate

    I have been using Rouge de Bordeaux in most of my breads lately . Mixed with rye in boules, added to pita, pain de campagne, anywhere I can , really . It adds a real earthy rich flavor and the crust is a lovely golden brown too. Love it . 😍

    C
    C.P.

    Fantastic flour

    g
    greg gales
    too soon to tell

    made the loaf drier than the one i have been making with store bought whole wheat and flavorwise? meh!

    M
    Marie Belt
    R de B

    Love the flour the aroma, the taste everything about it

    123