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.
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!
I’ve used Einkorn for 5 years, and about 6 months ago branched out to Janie’s Mills- Black Emmer is out of this world different, amazing and nutty - makes the Most amazing shortbread! Super sandy! So I was excited to find your flours more locally and quickly ordered all the whole wheats. I’ve tried the Rogue de Bordeaux and really did not find anything interesting about it - it’s super dry as you say - but there is no hint of cinnamon or baking spice that I can detect (and I have a good nose for natural smells!)…..I’ll try it with shortbread cookies and see what we get, but I was really surprised at how plain it tasted, despite all the accolades.
C
Canova
Good for whole wheat bread
The whole wheat bread made with this flour is so much better than anything I’ve had from a store.
n
nicola levstik
Amazing bread flour
Adds delicious depth of flavour to our sourdough loaves.
So glad we found Barton Springs Mill
C
Claudia
This is incredible flour! I have made two loaves of whole wheat bread so far, and they have been absolutely delicious. And since my recipe has only flour, yeast, salt, and water, the subtle sweetness of the flour and the bread's perfect texture really shine through. Can't wait to buy more!
T
Timothy Hemlin
Great flour, great taste
Rouge de Bordeaux is my new favorite! I use it regularly in my sandwich bread as well as in my pizza crust.
I’ve used Einkorn for 5 years, and about 6 months ago branched out to Janie’s Mills- Black Emmer is out of this world different, amazing and nutty - makes the Most amazing shortbread! Super sandy! So I was excited to find your flours more locally and quickly ordered all the whole wheats. I’ve tried the Rogue de Bordeaux and really did not find anything interesting about it - it’s super dry as you say - but there is no hint of cinnamon or baking spice that I can detect (and I have a good nose for natural smells!)…..I’ll try it with shortbread cookies and see what we get, but I was really surprised at how plain it tasted, despite all the accolades.
C
Canova
Good for whole wheat bread
The whole wheat bread made with this flour is so much better than anything I’ve had from a store.
n
nicola levstik
Amazing bread flour
Adds delicious depth of flavour to our sourdough loaves.
So glad we found Barton Springs Mill
C
Claudia
This is incredible flour! I have made two loaves of whole wheat bread so far, and they have been absolutely delicious. And since my recipe has only flour, yeast, salt, and water, the subtle sweetness of the flour and the bread's perfect texture really shine through. Can't wait to buy more!
T
Timothy Hemlin
Great flour, great taste
Rouge de Bordeaux is my new favorite! I use it regularly in my sandwich bread as well as in my pizza crust.
