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Rouge de Bordeaux Flour

Our Rouge de Bordeaux is CONVENTIONAL (non-organic) until our new crop is harvested June/July 2023. 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: Hooper, CO by Jones Farm
  • 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 recipeyou 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 755 reviews
    c. smith
    Wonderful Flour

    I love this flour! Made wonderful bread with great flavor. Takes longer to rise but worth the wait. Have told several friends about it. Wish I had known this was available years ago!!!

    Great Sour Dough flaour

    This is my second order of Rouge de Bordeaux and I absolutely love it. I buy the whole berries and then mill them as needed. I usually make sourdough with a 72% hydration and 50% Rouge de Bordeaux and 40% white high-protein flour with 10% milled rye. The outcome is simply spectacular. It's got a nutty flavor and a great crumb. It bakes up beautifully.

    Mary Stewart

    I’ll be a repeat customer for this flour! Due to a mistake on my part when making sourdough bread, I used 50 percent whole wheat rouge de Bordeaux flour and 50 percent T80 flour. I meant to use only 10 percent rouge de Bordeaux. With whole wheat I’ve bought from other places, I normally don’t use more than 10 percent whole wheat because the bread doesn’t rise well and I don’t care for the taste and texture with more whole wheat. But WOW, the bread with rouge de Bordeaux has a wonderful taste and it rose beautifully!

    Mitch White
    Better than I hoped

    Wonderful flour. The best sourdough bread I’ve made

    Nicolas Nayener
    Taste Experience

    I have been using Rouge de Bordeaux Whole Wheat flour quite a few times in breads but especially in starter making, this has been a wonderful and tasty experience!! I am a french master baker and have always been very attentive to the selection of my raw materials, Thank you Barton Springs Mill!