Rouge de Bordeaux Wheat Berries

Name: Rouge de Bordeaux Wheat Berries
Brand: Barton Springs Mill
Price: 10.0 USD
Availability: InStock

$10.00 - $18.00

Our Rouge de Bordeaux berries are CONVENTIONAL (non-organic) until our new crop is harvested June/July 2023. These berries were grown on land that has not been certified organic, but were produced without the use of any chemicals.

Click here to learn how to cook and sprout whole berries.

This 19th century wheat 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, ND by Farmer Mark Leppert
This is a Heritage, Landrace grain. Learn more.

Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour What is ’00’?
Protein: 15.25%
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

Love these

Nice wheat berries thank you

Great bread flour

I mill these berries for whole grain or high extraction bread flour. Rouge de Bordeaux adds depth and a wonderful, unique aroma and taste. I use in all naturally-leavened, artisan bread, which is about all I make.

Delicious

I use about 40% sifted, freshly milled Rouge de Bordeaux when I mix my sourdough (Tartine country bread recipe- about 78-80% hydration) and it is delicious! The flavor is awesome and the crumb stays open and airy. I usually throw the sifted off germ and bran into the freezer for when I make Irish brown bread, which also turns out wonderfully. I have reordered this variety multiple times because it is a family favorite.

Rouge de Bordeaux Wheat Berries

Excited about trying them

I haven't had a chance to use them yet. I am excited about trying them this weekend.

1 2 3

First Try Baking Sourdough Bread with 100% Einkorn

I’ve been wanting to learn how to use the heritage grains and experimented with the Blonde Einkorn flour and followed a sourdough recipe specifically using just Einkorn, It rose well and had a distinctive flavor and rich nutty taste. It's great toasted. Next time I'll try mixing it 50/50 with a different flour for bread. I look forward to trying it in other recipes. Ver grateful to BSM for offering these unadulterated grains which help folks with gluten sensitivities.

Whole berries

Love being able to get whole berries to mill myself.

Love Quanah!

Quanah is a great addition to sourdough baking. It is flavorful and has good elasticity. I mix it with other grains for a 30/70 whole grain and white bread flour.

Great Tasting products

I love the flour and hope to purchase more.

Awesome!

I made pancakes for entire family during Spring Break trip. Pancake loving grandson said they were awesome! I can’t think of a better recommendation. I used Sonora wheat for that batch and plan to use Buckwheat and Rye soon for dinner. I wish your flours were available locally.

Rouge de Bordeaux Wheat Berries

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